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Wednesday, June 18, 2014

Rhubarb Oat Bars

Today I start with an apology:  Sorry I have no picture of this yummy treat.  I haven't been able to keep any around long enough to get a snapshot.  After finding this recipe this spring I have made it a few times for different groups of people, and the whole pan disappears so fast!  I just made them again for Father's Day, where my daughter brought her new boyfriend.  He had never eaten rhubarb before and I think these bars sold him on this new vegetable because he ate three!  So you just have to trust me that they look good, and boy do they taste good!  I improved the original recipe quite a bit by decreasing the amount of sugar, increasing the amount of rhubarb, and using butter instead of shortening.  Try this spring treat, the rhubarb is still thriving out there!


2 Tablespoons cornstarch
1/4 cup water
4 cups fresh rhubarb, cut up
1 cup granulated sugar
1 teaspoon pure vanilla extract

1-1/2 cups quick cooking oatmeal
1-1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1 cup softened butter
1/2 cup chopped nuts (I have used both walnuts and pecans, and the bars were delicious with each)

Preheat oven to 375 degrees.

Filling:  Mix all ingredients together in a saucepan and cook until thick, stirring often.  8-10 minutes.

Crust:  Mix all ingredients in a bowl until crumbly.  Pat three quarters of the mixture into an un-greased 9x13 inch baking pan.  Pour the rhubarb mixture over the crust (it's fine to do this while the filling is hot).  Top with remaining crumb mixture.

Bake 30-35 minutes.

Cool before cutting into bars.  Or you can spoon it out hot and serve with ice cream or whipped cream for a crumble dessert.  Refrigerate leftovers.

Makes 16 bars.