Rhubarb oat bars: Discover this easy recipe with a delicious sugar cinnamon topping. Perfect for a sweet treat or snack that everyone will love!

rhubarb oat bars with sugar cinnamon topping easy

I was delighted when a friend gifted me a bunch of fresh rhubarb in early spring. Making a mental note to make sure to plant some of my own rhubarb for next year so that I can make the most of rhubarb season. I got to the kitchen right after that. I make several different rhubarb recipes, but these Rhubarb Oat Bars are one of our favorite rhubarb desserts. You can whip up this great recipe in a few minutes, and the whole family will enjoy them. You can also adjust the amount of sugar in this recipe, and take it from a dessert recipe to a healthy snack.

Why You’ll Love This Recipe

This Rhubarb Oat Bars recipe made with sugar cinnamon topping is so simple to make. It uses only natural ingredients that you probably already have in your pantry.
The whole thing is very fast to make. Your kids can help and you will have a delicious afternoon treat ready in no time.
Rhubarb has a number of nutritional benefits that this recipe allows you to harness
Rhubarb is so versatile! If you want another, delicious way to prepare it, try this Rhubarb Crisp Recipe

Join me as I choose to see the beauty everywhere around me during those early summer days at the homestead. From baking delicious Rhubarb Crisp & Rhubarb Oat Bars to making a Wattle Fence.

What You’ll Need

Tart Rhubarb Filling

4 cups (480g) chopped rhubarb stalks
1/2 cup (110g) brown sugar
1 tbs water
1 tbs lemon juice

Oat Crust

1 1/4 cups (150g) all purpose flour
1 1/4 cups (115g) quick oats (or instant oats)
2/3 cup (150g) brown sugar
1/2 cup (115g) unsalted butter
1/4 tsp salt

Topping

2 tbs brown sugar
2 tsp ground cinnamon

Tools

baking dish

Instructions

Prep

Preheat oven to 350F (180C)
Line the bottom of a baking dish with parchment paper

Make Filling

In a saucepan add the chopped rhubarb, sugar, water and lemon juice.
Simmer on low-medium heat for about 10 minutes. The rhubarb should soften, but still maintain it’s shape.
Turn off the heat, and let rhubarb mixture rest.

Make Oat Crust

In a large bowl, mix the flour, oats, sugar and salt together
Stir in the melted butter. Mix until combined.
Set 1/2 cup of the oat mixture aside for later.
Add the remaining oat mixture to your prepared baking pan. Press the mixture firmly and evenly into the bottom the pan.

Mix the Topping

In a small bowl, mix together the sugar and cinnamon

Assemble

Spread the cooked rhubarb mixture evenly over the oat crust.
Sprinkle the 1/2 cup of oat mixture you had set aside, over the top of the rhubarb.
Sprinkle the top with cinnamon and sugar mixture
Bake for 1 hour, until the top is nice and golden and the rhubarb is bubbling.
Allow the entire thing to cool for at least 2 hours before cutting into squares.

FAQ

Yes, you can use frozen rhubarb. Make sure to thaw and drain it well to remove excess moisture before using it in your recipe.

Wash and trim the rhubarb stalks, then cut them into small, even pieces, typically around 1/2 inch. This ensures even cooking and a good texture in the bars.

Yes, you can add other fruits such as fresh strawberries to make strawberry rhubarb oatmeal bars. Apples or other berries are also a good optiuon to complement the tartness of the rhubarb. Adjust the amount of sugar accordingly to achieve a perfect balance of flavors.

The bars are done when the oat topping is golden brown and the rhubarb filling is bubbling around the edges. You can also test with a toothpick; it should come out clean from the center of the bars.

Yes, you can reduce the amount of sugar, especially if you prefer a less sweet dessert. Keep in mind that reducing the sugar will make the bars less sweet and may affect the overall texture slightly.

Rhubarb oat bars are delicious on their own, but they can also be served with a scoop of vanilla ice cream, whipped cream, or a dollop of yogurt for added richness.

Use a 9×13-inch baking pan for this recipe to ensure even baking and proper thickness of the bars.

If your filling is too runny, it might be due to excess moisture in the rhubarb. Make sure to drain any excess liquid from thawed frozen rhubarb. You can also add a tablespoon of cornstarch or flour to the rhubarb mixture to help thicken it.

Tips

1. Choosing Rhubarb:

Freshness: Use fresh, firm rhubarb stalks for the best texture and flavor. If using frozen rhubarb, thaw and drain it thoroughly to remove excess moisture.

2. Preparing the Rhubarb:

Even Slices: Cut the rhubarb into evenly sized pieces, about 1/2 inch thick, to ensure uniform cooking and a consistent texture in the bars.

3. Enhancing Flavor:

Balancing Tartness: Rhubarb is naturally tart, so adjust the amount of sugar to your taste preference. Adding a splash of vanilla extract or lemon juice can enhance the flavor profile.
Complementary Fruits: Consider adding strawberries or apples for added sweetness and flavor.

4. Cooling and Cutting:

Cooling: Allow the bars to cool completely in the pan before cutting to ensure they hold their shape.
Cutting: Use a sharp knife to cut into squares or rectangles for neat, even pieces.

5. Dietary Adjustments:

Gluten-Free: Use gluten-free oats and flour to make the bars gluten-free.
Vegan: Substitute butter with a vegan alternative or coconut oil for vegan bars.

6. Serving Suggestions:

With Ice Cream: Serve warm with vanilla ice cream or whipped cream for an extra indulgent treat.
As a Snack: Enjoy as a snack or quick breakfast option.

Storage

Store the cooled bars in an airtight container at room temperature if planning to consume them within 1-2 days. Ensure the container is tightly sealed to maintain freshness.

For longer storage, place the bars in an airtight container and store them in the refrigerator. They can typically last up to 4-5 days when refrigerated.

To freeze the bars, first ensure they are completely cooled. Wrap individual bars or the entire batch tightly in plastic wrap to prevent freezer burn.
Place the wrapped bars in a freezer-safe container or zip-top bag, removing as much air as possible before sealing.
Frozen bars can be stored for up to 2-3 months.
Thaw frozen bars in the refrigerator overnight before serving. Alternatively, you can reheat them in the oven at a low temperature until warmed through.

1. Thawing:

Room Temperature: Remove the pretzels from the freezer and let them thaw at room temperature for about 1-2 hours.
Refrigerator: Alternatively, you can thaw them in the refrigerator overnight.

2. Reheating:

Oven Method: For the best texture, reheat the thawed pretzels in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are warmed through and the exterior is crisp.
Microwave Method: If you’re in a hurry, you can microwave the pretzels. Wrap them in a damp paper towel and microwave on high for 20-30 seconds. This will warm them up but might make the exterior a bit softer rather than crispy.

3. Optional Step:

Buttering: For added flavor, brush the pretzels with melted butter after reheating. You can also sprinkle them with a little extra coarse salt if desired.

Homemade Fermented Sourdough Bread Recipe

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 21 minutes

Fermented sourdough bread recipe: Make a tangy, rich loaf with just a few ingredients and an overnight fermentation process for the best flavor.

Ingredients

8 cups all-purpose spelt flour (950g)
2 1/4 cups filtered water (500g)
3 tbs salt (20g)
1 cup active sourdough starter (200g)
splash of olive oil (for oiling your bowl)

Instructions

Mix all ingredients in the bowl of a standing mixer.
With the dough hook attached, kneed for 10-15 minutes. You will know your dough is ready when it’s soft, supple & stretchable.
Transfer to an oiled bowl & cover bowl with plastic wrap or damp towel.
Let rise in a warm spot – preferably a fermentation box, set to 27 degrees C (80 degrees F) for 5-7 hours.
Check periodically to see how well the bread has risen.
When the dough has doubled, turn it out onto a floured work surface.
Divide into two using a dough scraper. Let the other half of the dough rest while you work the first.
Fold the dough onto itself, then pull out the edges and fold them in. Lastly, spin the loaf towards you to create surface tension.
Place in a floured banneton basket seam side up.
Place the banneton basket with your dough inside into a big plastic bag, tie it off, and place it in the fridge for the final rise.
Leave loaves in the fridge overnight.
Next day, place your Dutch oven into the oven and preheat for an hour at 250C (500F).
When the oven is preheated, turn one banneton basket out onto a large piece of baking parchment
Now the fun part! Score your sourdough loaf!
Carefully lift the baking parchment with your loaf and place it inside the preheated Dutch oven.
Bake for 20 minutes with the lid on.
Lower the temperature to 235C (450f), remove the lid, and bake for another 15-20mins uncovered.
Carefully remove the Dutch oven from your oven, and using the baking parchment take the loaf out.
Allow to cool on a cooling rack

Notes

Tips and tricks for better fermented sourdough bread baking

When you’re picking out a recipe for your fermented sourdough bread, keep in mind that a lot of different things can affect whether your bread turns out great or not. Stuff like the hydration level of your starter, the kind of flour you’re using, and even the humidity or altitude where you live can make a difference. I usually find I need to use less water than the recipe calls for, or my dough turns into a total mess!
Make sure your sourdough starter has been fed in the last 12 hours and is nice and bubbly. If you’re thinking about making your own starter, I’ve got a post that can help you with that!
Watch your dough during the bulk fermentation. You want it to double in size but not puff up like a balloon, or you’ll end up with a dense loaf, which isn't exactly the perfect loaf.
You also don’t want it to be underproofed. A simple poke test can help you figure this out. Just poke it lightly and see if it bounces back.
If you don’t have a fermentation box, you can let your dough rise at room temperature, but keep in mind that the timing will change depending on the season and how warm your kitchen is. A fermentation box really helps with getting consistent results, though.
For the best results, use rice flour in your banneton baskets.
When it’s time to score your dough, a razor blade works great, but a sharp knife will do the job too.
You can let your sourdough proof in the fridge for anywhere from 12 to 24 hours, but don’t go much longer than that, or you risk overfermenting it.

Notes

If you don’t have a standing mixer, you can still make this dough by hand. Just knead it on a floured surface for about 15-20 minutes until it feels soft and elastic.
When kneading, look for that soft and stretchy texture. If the dough feels sticky, you can sprinkle a little flour, but try not to overdo it; too much flour can make your bread dense.
Finding the right warm spot is crucial for fermentation. If you don't have a fermentation box, a turned-off oven with the light on or a warm corner of your kitchen can work well. Just ensure it stays consistently warm.
Keep an eye on the dough as it rises. It should double in size, which typically takes 5-7 hours, depending on the room temperature and the strength of your starter.
When you divide the dough, use a sharp knife or a bench scraper to make clean cuts. This helps prevent squishing the dough too much.
Create surface tension: This step is important for a nice rise during baking. When folding the edges into the center, make sure to pull gently to create tension on the surface of the dough.
Dust your banneton generously with flour to prevent sticking. You can use rice flour or a mix of all-purpose flour and rice flour for added non-stick properties.
The cold fermentation in the fridge allows for a deeper flavor. Make sure the banneton is well covered to avoid drying out. You can use a large plastic bag, a shower cap, or wrap it in a damp cloth.
Preheat your Dutch oven for a good crust. Make sure it’s empty while preheating, as this helps create steam when you place the loaf inside.
Scoring your dough before baking allows for controlled expansion of the loaf. Use a sharp razor blade or a lame to make quick, decisive cuts. You can create simple slashes or decorative patterns depending on your style.
Baking times may vary slightly based on your oven. Keep an eye on the bread after lowering the temperature to ensure it doesn’t brown too quickly. A golden-brown crust is ideal.
Let the bread cool completely on a rack before slicing. This allows the interior crumb to set and helps with the overall texture.
If you can resist eating the whole loaf at once, store any leftovers in a paper bag at room temperature for a couple of days. For longer storage, slice and freeze the bread, wrapping it tightly to maintain freshness.