Amish Oatmeal Rhubarb Bars
Delicious bars with a crumbly oatmeal base and a tangy rhubarb filling, perfect for dessert lovers.
Servings: 12 servings
Calories: 200kcal
Equipment
- Mixing Bowl
- Baking Pan
Ingredients
Dry Ingredients
- 1 cup Rolled Oats
- 1 cup All-Purpose Flour
- 1 cup Brown Sugar packed
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted Butter melted
Rhubarb Filling
- 1 cup Rhubarb chopped
- ½ cup Granulated Sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, mix together the rolled oats, all-purpose flour, brown sugar, baking soda, and salt until evenly combined.
- Pour in the melted butter and stir until the mixture becomes crumbly and well incorporated.
- Reserve about 1 cup of the oat mixture for the topping. Spread the remaining mixture evenly into the bottom of the prepared baking pan and press down firmly.
- In a separate bowl, combine the chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix well until the rhubarb is coated.
- Spread the rhubarb mixture evenly over the oat crust in the baking pan.
- Crumble the reserved oat mixture on top of the rhubarb layer.
- Place the pan in the oven and bake for about 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
- Allow to cool in the pan before cutting into bars. Enjoy!
Notes
Store leftovers in an airtight container for up to a week in the refrigerator. They can also be frozen for up to three months.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg