Amish Oatmeal Rhubarb Bars
These Amish Oatmeal Rhubarb Bars combine a buttery oat crust with a tangy-sweet rhubarb filling—perfect for spring and summer gatherings.
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.