Rhubarb Oat Bars with Sugar Cinnamon Topping

Rhubarb Oat Bars with Sugar Cinnamon Topping

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

Course Breakfast

Cuisine American

Keyword rhubarb, rhubarb oat bars

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 187kcal

Author Tereza Taus

Equipment

Baking Dish

Ingredients

Tart Rhubarb Filling

480 g chopped rhubarb stalks
110 g brown sugar
1 tablespoon water
1 tablespoon lemon juice

Oat Crust

150 g all purpose flour
115 g quick oats (or instant oats)
150 g brown sugar
¼ teaspoon salt
115 g unsalted butter

Topping

2 tbs brown sugar
2 teaspoon ground cinnamon

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.
480 g chopped rhubarb stalks, 1 tablespoon water, 1 tablespoon 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
110 g brown sugar, 150 g all purpose flour, ¼ teaspoon salt, 115 g quick oats (or instant oats)
Stir in the melted butter. Mix until combined.
115 g unsalted butter
Set ½ 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
150 g brown sugar, 2 teaspoon ground cinnamon

Assemble

Spread the cooked rhubarb mixture evenly over the oat crust.
Sprinkle the ½ cup of oat mixture you had set aside, over the top of the rhubarb.
Sprinkle the top with cinnamon and sugar mixture
2 tbs brown sugar
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.

Video

Notes

1. Choosing Rhubarb:

Freshness: Use fresh, firm stalks for best results. If using frozen rhubarb, thaw and drain thoroughly.

2. Preparing the Rhubarb:

Even Slices: Cut into ½-inch pieces for uniform cooking and texture.

3. Enhancing Flavor:

Balancing Tartness: Adjust sugar to taste; add vanilla extract or lemon juice for flavor.
Complementary Fruits: Add strawberries or apples for added sweetness.

4. Cooling and Cutting:

Cooling: Cool completely in the pan before cutting.
Cutting: Use a sharp knife for clean, even pieces.

5. Dietary Adjustments:

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

6. Serving Suggestions:

With Ice Cream: Serve warm with vanilla ice cream or whipped cream.
As a Snack: Enjoy as a snack or quick breakfast.

Storage

1. Room Temperature:

Store cooled bars in an airtight container at room temperature for 1-2 days.

2. Refrigeration:

Store in an airtight container in the refrigerator for up to 4-5 days.

3. Freezing:

Preparation: Cool bars completely.
Wrapping: Wrap individually or as a batch in plastic wrap.
Storage: Place in a freezer-safe container or zip-top bag for up to 2-3 months.
Thawing: Thaw in the refrigerator overnight or reheat in the oven at a low temperature until warmed through.

Nutrition