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rhubarb oat bars in a pan

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!
Prep Time 30 minutes
Cook Time 1 minute
Total Time 1 minute
Serving Size 16

Ingredients

  • 4 cups 480g chopped rhubarb stalks
  • 1/2 cup 110g brown sugar
  • 1 tbs water
  • 1 tbs lemon juice
  • 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
  • 2 tbs brown sugar
  • 2 tsp 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.
  • 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.

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.