These Rhubarb Oat Bars are a delicious way to use up fresh rhubarb! With a flavourful oat crust and sweet tangy rhubarb filling, these taste like a rhubarb crumble, but in a bar.
If you’re looking for a new and tasty way to use up your summer rhubarb, these Rhubarb Oat Bars are a great option! Oats and rhubarb are a perfect match. Make these bars for dessert, or serve them for tea time. Enjoy.
RECIPE TYPE: Dessert rhubarb recipe. Squares or bars.
EASE: Easy to make! With simple ingredients.
PROS: A great way to use up rhubarb.
What makes these Rhubarb Oat Bars so good?
Is it the buttery oat-y crust? Or is it the sweet and tangy rhubarb filling? Or the oat-y cinnamon sugar topping? It’s alllllllll the layers together. So much deliciousness in one bright and flavourful bite. They actually remind me of a rhubarb crumble or crisp, but in a tidy little bar.
Perfect for dessert, snacking or brunch.
This is one of those recipes that can be enjoyed at any time of day. They’re a wonderful addition to brunch, served with eggs, bacon and sausages. Or for snacking alongside a cup of tea or coffee. We especially enjoy these rhubarb oat bars for dessert with a scoop of vanilla ice cream (you can warm them up a bit in the microwave first).
About the Key Ingredients:
- Rhubarb: I like to use fresh rhubarb for these bars, but you can also use frozen. If you use frozen rhubarb you likely don’t need to add water to the mix for cooking.
- Oats: I use quick oats because that’s what I usually have around. But you can also use rolled oats.
- Flavour options: If you love the flavour of strawberry and rhubarb together, feel free to mix it up and make strawberry rhubarb oat bars. As long as you have about 4 cups of fruit total, you’re good to go!
FAQ’s and Recipe Tips:
- Line your pan: For best results, line the bottom and up the sides of the baking pan with parchment paper. This makes it easy to remove the bars from the pan, and also prevents the filling from burning on the edges.
- Make the rhubarb filling first. So it has time to cool slightly.
- Let the bars chill: Don’t try to cut into the baked bars too soon. Allow them to rest/chill for at least 2 hours. I just let mine sit on a wire rack on my counter.
- How long will they last? If they don’t get eaten right away, they will last for a 3 – 5 days. Again, I just keep mine covered on my kitchen counter, but you can store them in the fridge too…they’ll last a little longer this way.
- Can I freeze these? Technically, yes you can. BUT, I wouldn’t, because the oat crust will become too soft.
- Serving Ideas: These bars are really delicious with a scoop of vanilla ice cream!
- Why isn’t my rhubarb filling as red/pink as yours? This really depends on the rhubarb. Sometimes cooked rhubarb comes out greenish, sometimes it comes out light pink, sometimes bright red. This happens depending on a few things: the colour of the rhubarb before it is cooked, and sometimes it happens if rhubarb is overcooked. To try to get it as bright as possible, make sure to add the lemon juice, and try not to over cook the rhubarb filling.
A quick look at how to assemble the bars:
I put together a series of photos below to show you the steps on how to put these rhubarb oat bars together (before baking). Including an image of how the rhubarb filling should look when cooked…soft yet chunky.
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Have a delicious day!