Amish Oatmeal Rhubarb Bars



These Amish Oatmeal Rhubarb Bars are a delightful combination of sweet, tangy, and wholesome flavors. With a buttery oatmeal crust and topping, and a luscious rhubarb filling, these bars are the perfect treat for spring and summer when rhubarb is in season. They’re easy to make, packed with texture, and ideal for picnics, potlucks, or simply enjoying at home. Whether you’re a fan of rhubarb or just looking for a unique dessert, these bars are sure to become a favorite. Let’s get baking!

Ingredients You’ll Need:

For the Crust and Topping:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups rolled oats (use old-fashioned oats for best texture)
  • 1 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter , melted

For the Rhubarb Filling:

  • 3 cups diced fresh rhubarb (about 1/2-inch pieces)
  • 1 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons cornstarch (for thickening)

Step-by-Step Instructions:

Step 1: Preheat and Prep

  1. Preheat your oven to 375°F (190°C) . Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper.

Step 2: Make the Crust and Topping

  1. In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt.
  2. Stir in the melted butter until the mixture resembles coarse crumbs. Reserve 1 1/2 cups of this mixture for the topping.
  3. Press the remaining mixture evenly into the bottom of the prepared pan to form the crust.

Step 3: Make the Rhubarb Filling

  1. In a medium saucepan, combine the diced rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and releases its juices, about 8–10 minutes .
  2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the rhubarb mixture and cook for another 2–3 minutes , until thickened. Remove from heat and let it cool slightly.

Step 4: Assemble the Bars

  1. Spread the cooled rhubarb filling evenly over the crust.
  2. Sprinkle the reserved oatmeal mixture over the rhubarb layer, pressing it down lightly to help it adhere.


 

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