Every spring, when rhubarb begins to peek through the soil in backyard gardens, I’m reminded of the cherished recipes passed down through generations. Amish Oatmeal Rhubarb Bars are one of those old-fashioned delights that highlight the perfect balance between tart and sweet. This recipe was handed to me by a neighbor whose Amish grandmother made these bars in large batches for barn-raising events and family picnics. The warm aroma of oats and the bright tang of rhubarb filled the kitchen and brought everyone together around the table.
These bars combine a buttery oat crust with a jammy rhubarb center that’s both comforting and vibrant. They're the kind of treat that makes you pause, smile, and maybe even go back for seconds. Whether you have an abundance of rhubarb from your garden or pick some up at the farmers market, this recipe is a wonderful way to celebrate the season. Plus, it’s a great conversation starter—few people expect such rich flavor from such humble ingredients.
Why You’ll Love Amish Oatmeal Rhubarb Bars
- Perfectly balanced flavor: Sweet brown sugar and tart rhubarb make a heavenly match.
- Great for gatherings: Easy to slice and serve at potlucks, church socials, or family get-togethers.
- Old-fashioned charm: A vintage recipe that brings nostalgia and comfort.
- Freezer-friendly: Make a batch ahead and freeze individual bars for later.
- Simple ingredients: Uses pantry staples and fresh rhubarb.
- Versatile treat: Great for breakfast, snacks, or dessert with a scoop of vanilla ice cream.
- Crowd-pleaser: Even those unfamiliar with rhubarb will be hooked after one bite.
- Beginner-friendly: No fancy equipment or complicated techniques required.
Ingredients You’ll Need
- 1 ½ cups rolled oats – Use old-fashioned oats for the best texture.
- 1 cup all-purpose flour – Provides structure to the crust.
- 1 cup brown sugar, packed – Adds sweetness and depth.
- ½ teaspoon baking soda – Helps the crust rise slightly.
- ½ teaspoon salt – Enhances flavor.
- ½ cup unsalted butter, melted – Binds the crust and gives it richness.
- 1 cup rhubarb, chopped – Fresh rhubarb brings the tartness.
- ½ cup granulated sugar – Sweetens the rhubarb filling.
- 1 tablespoon cornstarch – Thickens the filling.
- 1 tablespoon lemon juice – Brightens the flavor and balances the sugar.
- 1 teaspoon vanilla extract – Adds warmth and complexity.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking dish with parchment paper.
- Make the crust: In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
- Add butter: Pour in the melted butter and mix until the mixture is crumbly but moist.
- Press crust: Set aside ½ cup of the oat mixture for topping. Press the remaining into the bottom of the prepared pan.
- Prepare rhubarb filling: In a small saucepan, combine chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and becomes jammy (about 5–7 minutes).
- Layer filling: Spread the rhubarb filling evenly over the pressed crust.
- Add topping: Crumble the reserved oat mixture over the top.
- Bake: Bake for 25–30 minutes or until the top is golden and the filling is bubbling slightly.
- Cool and slice: Let the bars cool completely in the pan before slicing into squares.
- Optional glaze: For a sweeter finish, drizzle a simple glaze made from powdered sugar and milk over the cooled bars.
Serving and Storage Tips
Serving Suggestions:
- Serve chilled, room temperature, or slightly warmed.
- Delicious with a dollop of whipped cream or a scoop of vanilla ice cream.
- Cut into small squares for snacks or larger portions for dessert.
- Pair with tea or coffee for a cozy afternoon treat.
Storage Tips:
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days for longer freshness.
- Freeze individually wrapped bars for up to 2 months.
- To thaw, let sit at room temperature for 1–2 hours or warm gently in the microwave.
Helpful Notes
- Don’t skip the cornstarch: It helps thicken the filling and prevents it from getting runny.
- Butter substitution: Coconut oil or a vegan butter alternative can be used if needed.
- Add-ins: Try mixing in chopped strawberries or raspberries with the rhubarb for a twist.
- Gluten-free option: Use gluten-free flour blend and certified GF oats.
- Double the recipe: For a crowd, double the ingredients and use a 9x13-inch pan.
- Make it nutty: Add chopped pecans or walnuts to the topping for a delightful crunch.
- Rhubarb prep tip: For especially thick rhubarb stalks, peel the outer stringy layer for a smoother texture.
Frequently Asked Questions
- Can I use frozen rhubarb?
Yes! Just thaw and drain any excess liquid before cooking. - Can I make this ahead of time?
Absolutely. These bars taste even better the next day as the flavors continue to develop. - Can I reduce the sugar?
You can reduce the brown and granulated sugar slightly, but it may affect sweetness and texture. Start with ¾ cup brown sugar and adjust to taste. - Do I need to peel rhubarb?
No need—just trim the ends and slice it into small pieces. If the stalks are very thick or fibrous, peeling is optional. - Is this recipe suitable for kids?
Yes, kids love the sweet-tart flavor and crumbly texture. You can cut smaller squares for lunchboxes or serve with a scoop of ice cream. - What if I don’t have cornstarch?
Arrowroot powder or tapioca starch are good substitutes. Use the same amount as you would cornstarch. - Can I add spices?
Definitely. A pinch of cinnamon or nutmeg in the oat mixture adds a warm, cozy flavor.
Final Thoughts
Amish Oatmeal Rhubarb Bars are a true celebration of simple ingredients and time-honored tradition. With their rustic charm and delicious layers, they bring a sense of home and warmth to any table. Whether you're baking for a special occasion or just because rhubarb is in season, these bars are a delightful way to enjoy one of spring’s most underrated treasures.
Try baking a batch this weekend, and let the sweet scent of oats and rhubarb fill your kitchen. And don’t forget to share your thoughts or photos—I’d love to see how your bars turn out! These treats aren’t just about flavor—they're about making memories and passing along the love of homemade baking one bar at a time.
Amish Oatmeal Rhubarb Bars
Ingredients
- 1½ cups rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar packed
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- 1 cup rhubarb chopped
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking dish.
- In a large bowl, combine oats, flour, brown sugar, baking soda, and salt.
- Add melted butter and mix until crumbly. Reserve ½ cup for topping.
- Press remaining mixture into the bottom of the prepared pan.
- In a saucepan, combine rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla. Cook over medium heat until thick and jammy (5–7 minutes).
- Spread rhubarb mixture over crust. Crumble reserved oat mixture on top.
- Bake for 25–30 minutes or until golden and bubbly.
- Cool completely before slicing into bars.
Notes
- You can add chopped strawberries or raspberries for a twist.
- For a nutty finish, mix chopped pecans or walnuts into the topping.
- Store in the fridge up to 5 days, or freeze up to 2 months.
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