These rhubarb oat bars are perfect for when you want a tasty treat for a crowd.
Serve them warm, right out of the oven with a scoop of vanilla ice cream. They’ll be soft and crumbly, so serve on a plate with a fork.
To serve them as grab and hold bars, let the pan chill so the dough has a chance to set up and hold its shape. Then cut into bars or squares however big or small you’d like ’em. Perfect for summer barbecue parties and potlucks.
In saucepan, cook rhubarb and lemon juice, stirring occasionally, until fruit is tender (8 to 12 minutes). The rhubarb should release enough moisture to the pan, if needed add 1 to 2 tablespoons water to pot.
Mix sugar, cornstarch and cinnamon. Stir into rhubarb.
Continue cooking, stirring constantly, until mixture boils and thickens.
Remove from heat and set aside.
Crust
Preheat oven to 350°F (180°C).
Combine flours, oats, brown sugar, baking powder, salt and cinnamon.
Add melted butter and mix until no dry spots remain and mixture resembles coarse crumbs.
Press 2/3 or crumbs into bottom of 9x13 inch (23x33 cm) pan.
Spread filling evenly over crust. Sprinkle reserved crumbs on top and press down lightly.
Bake until golden brown, about 35 to 40 minutes.
Remove from oven and set pan on wire rack to cool completely.
Mix icing sugar and just enough milk for the glaze to flow easily.
Drizzle mixture over the cooled bars, before cutting.
Serve warm on a plate with a fork for soft, crumbly bars. For more solid bars you can hold in your hands, let bars set for at least two hours before cutting and serving.
Hi Gayle, I would try using oat flour and oats that are certified gluten free (as you likely know, oats are gluten free themselved but may have cross contamination, so always look for packaged oats or oat flour that is certified gluten free). If you have gluten free oats – you can use a high powered food processor to make your own flour. Or replace the flours with a gluten free flour. Let us know how it goes.
My other half — the pickiest eater in the world — loves these! Because we have a seemingly infinite supply of rhubarb, these are now in our regular snack rotation — and also because they are so easy to make! Thank you!
Want to learn more about rhubarb and a list to other rhubarb recipes, check out 7 Things You Need to Know About Rhubarb.
Any suggestions to make these gluten free? Thanks, they look yummy!
Hi Gayle, I would try using oat flour and oats that are certified gluten free (as you likely know, oats are gluten free themselved but may have cross contamination, so always look for packaged oats or oat flour that is certified gluten free). If you have gluten free oats – you can use a high powered food processor to make your own flour. Or replace the flours with a gluten free flour. Let us know how it goes.
My other half — the pickiest eater in the world — loves these! Because we have a seemingly infinite supply of rhubarb, these are now in our regular snack rotation — and also because they are so easy to make! Thank you!
So great to hear! Thanks for letting me know, Jessica. It’s so good to get feedback.