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
Scale
- 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