Description
These Amish Oatmeal Rhubarb Bars combine a tangy rhubarb filling with a sweet and crumbly oat crust and topping. Perfect for a cozy dessert or snack, they offer a delightful balance of tart and sweet flavors with a buttery oat texture.
Ingredients
Scale
Rhubarb Filling
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Oat Crust and Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper, ensuring easy removal of the bars later.
- Cook Rhubarb Filling: In a small saucepan, combine the chopped rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and the rhubarb is softened, about 5-7 minutes. Remove from heat and let it cool to room temperature.
- Mix Oat Crust and Topping: In a medium bowl, mix together the flour, rolled oats, brown sugar, baking soda, and salt. Add the softened butter, egg, and vanilla extract, then mix until the dough becomes crumbly and well combined.
- Form Crust: Press about two-thirds of the oat mixture firmly into the bottom of the prepared baking pan to create a solid crust base.
- Add Rhubarb Filling: Evenly spread the cooled rhubarb filling over the crust layer, distributing it uniformly.
- Add Topping: Sprinkle the remaining oat mixture evenly over the rhubarb filling to create a crumbly topping.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the top turns golden brown and the filling is bubbling.
- Cool and Serve: Remove the pan from the oven and let the bars cool completely in the pan to allow the filling to set before cutting into 16 squares. Serve and enjoy your delicious Amish Oatmeal Rhubarb Bars!
Notes
- For best results, use firm, fresh rhubarb stalks.
- Line the pan with parchment paper extending over the edges for easy lifting of the bars.
- The bars can be stored in an airtight container in the refrigerator for up to 5 days.
- These bars freeze well; thaw completely before serving.
- Adjust sugar to taste depending on the tartness of your rhubarb.
