Introduction:
These Amish Oatmeal Rhubarb Bars are the perfect blend of sweet and tart, with a buttery oat crust and crumbly topping wrapped around a bright, fruity rhubarb filling. They’re simple, rustic, and full of comforting old-fashioned charm—perfect for springtime gatherings or a cozy afternoon treat.
Ingredients:
- 1 ½ 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 a 9×9-inch baking dish or line with parchment paper.
- In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
- Stir in melted butter until crumbly and combined. Reserve 1 cup for topping.
- In another bowl, toss rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla.
- Press remaining oat mixture firmly into the bottom of the dish to form the crust.
- Spread rhubarb mixture evenly over the crust.
- Sprinkle reserved oat mixture on top.
- Bake 30–35 minutes, or until golden and bubbling.
- Let cool at least 10 minutes before slicing. Serve warm or at room temperature.
Variation
-
Add strawberries for a rhubarb-strawberry twist
Mixing in ½ to 1 cup of chopped fresh strawberries with the rhubarb creates a beautiful balance of sweetness and tartness. It also adds a lovely red hue and an extra burst of flavor that makes the bars even more irresistible. -
Make it gluten-free
Simply swap the all-purpose flour for a gluten-free 1:1 baking flour blend. Be sure to also use certified gluten-free oats if you’re serving these to someone with a gluten sensitivity. -
Try a nutty topping
For added crunch and a boost of flavor, mix ¼ cup of chopped pecans or walnuts into the reserved oat topping. They toast beautifully in the oven and pair really well with the tangy rhubarb filling.
Cooking Notes
-
Don’t skip the parchment paper
Lining your pan with parchment makes it so much easier to lift the bars out cleanly once they’ve cooled. It also saves you from extra scrubbing later! -
Let the bars cool before slicing
These bars hold together better once they’ve had time to cool and set—about 10 to 20 minutes is ideal. Slicing them too early might result in a crumbly mess (still delicious though!). -
Taste your rhubarb before using
Rhubarb can vary in tartness. If it’s especially sour, consider adding an extra tablespoon of sugar to the filling to balance things out without losing that signature tang.
Serving Suggestions
-
Top with a scoop of vanilla ice cream
Serve the bars slightly warm with a scoop of vanilla ice cream for a dreamy dessert combo. The cold creaminess of the ice cream plays beautifully with the warm, tangy rhubarb and buttery crumble. -
Add a dollop of whipped cream or Greek yogurt
For a lighter topping, try whipped cream or a spoonful of vanilla Greek yogurt. It adds a creamy contrast and makes them feel extra special without being too rich. -
Enjoy as a breakfast treat
These bars aren’t just for dessert—they also make a cozy breakfast bar alongside your morning coffee or tea. The oats and fruit filling give it that justifiable “morning snack” vibe.
Tips
-
Use fresh rhubarb when in season
Fresh rhubarb (usually in spring and early summer) has a firmer texture and more vibrant flavor than frozen. If using frozen, thaw and drain it well to avoid soggy bars. -
Cut the bars with a sharp, clean knife
For neat squares, use a sharp knife and wipe it clean between each cut. This keeps the edges tidy and prevents the oat topping from crumbling too much. -
Store in the fridge for lasting freshness
These bars keep well in an airtight container in the fridge for up to 4 days. Let them come to room temperature or reheat slightly before serving for best texture and flavor.
Prep Time:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Nutritional Information (Per Serving):
Calories: 210 kcal
Protein: 2 g
Sodium: 105 mg
Frequently Asked Questions
-
Can I use frozen rhubarb instead of fresh?
Yes! Just make sure to thaw and drain the frozen rhubarb thoroughly to avoid excess moisture, which can make the bars soggy. -
Can I make these bars ahead of time?
Absolutely. These bars hold up well in the fridge for several days. In fact, the flavor often gets even better the next day as everything settles and melds together. -
What’s the best way to store them?
Store the bars in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 2 months—just wrap them tightly and thaw before serving. -
Can I reduce the sugar in the recipe?
You can reduce the sugar slightly in both the filling and crust, especially if your rhubarb is naturally sweet or you’re adding strawberries. Just keep in mind that rhubarb is quite tart, so balance is key!
Conclusion
There’s something timeless and comforting about these Amish Oatmeal Rhubarb Bars. Whether you’re baking with garden-fresh rhubarb in the spring or pulling some from the freezer mid-year, this recipe brings a cozy, homemade touch to any table. Simple ingredients, nostalgic flavor, and a perfect balance of sweet and tart—what’s not to love? Serve them up with love and enjoy every crumb.
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Amish Oatmeal Rhubarb Bars
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
These Amish Oatmeal Rhubarb Bars are the perfect blend of sweet and tart, with a buttery oat crust and crumbly topping wrapped around a bright, fruity rhubarb filling. They’re simple, rustic, and full of comforting old-fashioned charm—perfect for springtime gatherings or a cozy afternoon treat.
Ingredients
- 1 ½ 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 a 9×9-inch baking dish or line with parchment paper.
- In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
- Stir in melted butter until crumbly and combined. Reserve 1 cup for topping.
- In another bowl, toss rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla.
- Press remaining oat mixture firmly into the bottom of the dish to form the crust.
- Spread rhubarb mixture evenly over the crust.
- Sprinkle reserved oat mixture on top.
- Bake 30–35 minutes, or until golden and bubbling.
- Let cool at least 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Fresh rhubarb works best, but you can use frozen—just thaw and drain it first.
- Add a pinch of cinnamon to the oat mixture for a cozy twist.
- These bars store beautifully in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Amish, American
Nutrition
- Serving Size: 1 bar
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 105 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Rhubarb bars, oatmeal bars, spring dessert, Amish baking, easy rhubarb recipe