Description
A recipe for chewy oat bars with a tart rhubarb filling and a buttery crumble topping.
Ingredients
Scale
- 1 1/2 cups 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 (1 stick) cold unsalted butter, cut into pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups chopped fresh rhubarb (about 1 inch pieces)
- 1/2 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1/4 cup cold butter, cut into small pieces (for topping)
- 1/4 cup rolled oats (for topping)
- 1/4 cup packed light brown sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large bowl, combine the flour, 1 cup rolled oats, 1/2 cup brown sugar, baking soda, and salt for the base.
- Cut in the 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the egg and vanilla extract until just combined. Press this mixture evenly into the bottom of the prepared pan to form the base.
- In a separate bowl, toss the chopped rhubarb with the granulated sugar, cornstarch, and ginger until the rhubarb is coated.
- Spread the rhubarb filling evenly over the oat base.
- In a small bowl, combine the remaining 1/4 cup oats, 1/4 cup brown sugar, and 1/4 cup cold butter. Use your fingers to mix until crumbly. Sprinkle this topping evenly over the rhubarb layer.
- Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the bars cool completely in the pan on a wire rack before lifting out and cutting into squares.
Notes
- Use old-fashioned rolled oats for the best chewy texture in the base and topping.
- If your rhubarb is very tart, you may increase the filling sugar to 2/3 cup.
- For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg