Description
A recipe for baked dessert bars featuring a tart rhubarb compote filling set between a buttery oatmeal crust and topping.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 pound fresh rhubarb, chopped into 1/2-inch pieces
- 1/2 cup granulated sugar (for compote)
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare the crust: In a medium bowl, mix the flour, oats, brown sugar, baking soda, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form the crust. Reserve the remaining one-third for the topping.
- Make the compote: In a small saucepan, combine the chopped rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and releases juice, about 8 to 10 minutes.
- In a small separate bowl, whisk the cornstarch with 1 tablespoon of cold water until smooth. Stir this slurry into the simmering rhubarb mixture. Cook for 1 minute more until the compote thickens slightly. Remove from heat and stir in the vanilla extract.
- Pour the warm rhubarb compote evenly over the crust layer in the pan.
- Sprinkle the reserved one-third of the oatmeal crumb mixture evenly over the compote layer.
- Bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the squares cool completely in the pan on a wire rack before lifting out by the parchment overhang and cutting into 16 squares.
Notes
- For a firmer set, chill the squares for at least 2 hours before slicing.
- If your rhubarb is very tart, you may increase the granulated sugar in the compote by 1 tablespoon.
- Use quick-cooking oats for a slightly softer topping texture.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg