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Amish Oatmeal Rhubarb Bars

These delightful bars combine the tartness of rhubarb with a nutty, buttery oat crust, making them a perfect treat for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Crust and Topping
  • 1 cup rolled oats Can substitute with almond flour or whole wheat flour.
  • 1 cup all-purpose flour Can be substituted with a gluten-free blend.
  • 1/2 cup brown sugar Lightly packed.
  • 1/2 cup unsalted butter Softened; can brown for richer flavor.
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chopped nuts Optional; walnuts or pecans recommended.
For the Filling
  • 2 cups fresh rhubarb Chopped; can use frozen, thawed and drained.
  • 1/2 cup granulated sugar Adjust if rhubarb is particularly tart.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
  2. In a medium bowl, combine the rolled oats, flour, brown sugar, softened butter, cinnamon, and salt. Mix until crumbly, yet combined.
  3. Press half of this mix into the bottom of your greased baking pan to form a nice, firm crust.
  4. In another bowl, toss together the chopped rhubarb, granulated sugar, and vanilla extract. Spread this tart goodness evenly over the crust you just made.
  5. Sprinkle the remaining oat mixture on top of the rhubarb layer, creating a nice, crumbly topping.
  6. Bake for 35-40 minutes, or until the top is lightly golden and you can see the filling bubbling up.
  7. Let it cool completely before cutting into bars.

Notes

Serve warm with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to four days or freeze for up to three months.