Description
These rhubarb oat bars offer a perfect balance of tangy, sweet, and hearty flavors, ideal for breakfast, dessert, or a healthy snack. Made with fresh rhubarb and rolled oats, they’re easy to prepare and packed with nutrients. Perfect for summer!
Ingredients
Rhubarb (4 cups, diced)
Rolled oats (2 cups)
All-purpose flour (1 cup)
Granulated sugar (3/4 cup)
Butter (1/2 cup)
Egg (1 large)
Baking powder (1 tsp)
Vanilla extract (1 tsp)
Salt (1/4 tsp)
Optional Substitutions:
Brown sugar instead of granulated sugar for a richer flavor.
Almond meal or coconut flour for a gluten-free option.
Honey or maple syrup as a natural sweetener.
Chopped nuts (almonds, walnuts, etc.) for added texture.
Instructions
Prepare the Rhubarb: Wash and dice the rhubarb into bite-sized pieces. If it’s too tart, sprinkle sugar on top and let sit for 10 minutes to draw out excess moisture.
Make the Oat Base: In a bowl, combine rolled oats, all-purpose flour, baking powder, salt, and sugar. In another bowl, whisk together melted butter, egg, and vanilla extract. Mix the wet ingredients into the dry until crumbly.
Layer the Bars: Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch pan with parchment paper. Press half of the oat mixture into the base of the pan. Spread the diced rhubarb over the base, then crumble the remaining oat mixture over the top.
Bake: Bake in the preheated oven for 40-45 minutes, until golden and crisp on top.
Cool and Serve: Allow to cool completely before cutting into squares. Serve warm or at room temperature.
Notes
These bars are best stored in an airtight container for up to 3 days. For longer storage, freeze them for up to 3 months.
Add nuts like almonds or walnuts for extra texture.
Feel free to replace rhubarb with other fruits like strawberries or raspberries for a different twist.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: Rhubarb, Oat Bars, Rhubarb Dessert, Healthy Snack, Baking, Oats, Summer Recipes, Healthy Desserts