Community Pick
Rhubarb Oatmeal Bars
"A delicious rhubarb bar, great for the first rhubarb of the season, or to use up the last. I have found that cooking the rhubarb in half water half fruit juice (I've used orange or pineapple) enhances the flavour nicely."
photo by fluffystew
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
24 bars
ingredients
-
Crust
- 1⁄2 cup chopped nuts
- 1 1⁄2 cups rolled oats
- 1 cup brown sugar, packed
- 1⁄4 teaspoon salt
- 1 1⁄2 cups flour
- 1 cup shortening
- 1⁄4 teaspoon vanilla
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Filling
- 3 cups chopped rhubarb
- 1 1⁄2 cups sugar
- 2 tablespoons cornstarch
- 1⁄4 cup water
- 1 teaspoon vanilla
directions
- Crust: Combine all ingredients until crumbly.
- Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
- Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
- Cook until clear.
- Blend in vanilla.
- Pour over baked crust.
- Sprinkle with remaining crumb mixture.
- Bake at 350° for 20 minutes.
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Reviews
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Really outstanding, easy, and delicious. (I used about 4 cups of rhubarb because that's what I had, and it worked great.) Be sure to let it cool completely before cutting into bars; otherwise it slumps onto your plate. When cool it has the structural integrity of a regular cookie. -
My rhubarb plant is going gangbusters and I've been looking for new recipes to make with it - this one was a really good find. My notes I made on the recipe were that I used pecans for the nuts (I like their richness) and I didn?t add the vanilla to the crust (I forgot and it was still delicious), I cut down the sugar to 1 cup - we like our rhubarb to be lip smacking tangy. I think this will be a go-to rhubarb recipe for us as we are all really enjoying it. It's good with ice cream, but I like it plain - it's superb all by itself! -
I followed the recipe as written and turned out wonderful. Easy to follow and tastes great. A keeper.Thanks for posting this recipe. -
I am new to rhubarb, so I reduced the sugar in the filling to 1 cup. I figured I could add more if I needed to, but it was perfect. I almost abandoned the bar recipe and ate all the filling with a spoon! I used pecans in the crust. I will definitely make these again! I am not usually a fan of rhubarb, but I’ve been experimenting with different recipes. This one is a keeper! -
These are really good. Sweet and tart at the same time. Make sure they cool or you will need to eat them with a fork.
see 16 more reviews
Tweaks
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In my crust mixture I added coconut. It was delicious. This is a great recipe. Love it!
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I added about 4 cups of rhubarb -
I have only given this 3 stars because I've changed it considerably and haven't tasted it yet! <br/><br/>So I was looking for a recipe to use with the fresh rhubarb growing in my yard and came across this one. I read the reviews and decided to try it. I was looking for one that made enough to fill a 9 X 13 pan and I liked the idea of nuts in the crust. I'm also looking to convert my DH to a rhubarb fan. <br/>After reading the reviews I decided to incorporate a few of the changes suggested starting with substituting 1/2 the shortening with butter. I prepared the crust in my 7c. food processor beginning with chopping whole pecans. I then just added the rest of the crust ingredients and pulsed until it was crumbly. <br/>As is all too common when I began making the filling I veered off the recipe substantially. After cooking the 3 c. of rhubarb it didn't seem like enough filling so I decided to clean and slice the 1lb. of fresh strawberries I had on hand. I added them to the pot with the hot rhubarb mixture. I knew the strawberries would add a considerable amount of water so based on comments from other reviewers, I added a small package of sugar free strawberry gelatin and continued to let it boil while stirring for 1 minute to ensure the gelatin was completely dissolved. I then poured the mixture over the crust, added the rest of the crumble and baked 20 minutes. <br/><br/>It's cooling now and looks fantastic. I figure I'm going to need to let it cool completely to allow the gelatin to set before cutting. I'll come back and let you all know how it turns out.
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Wonderful bars! Instead of shortening I used butter, I also replaced the water with cherry juice for the chopped nuts I used pecans. Fabulous and delicious! Thank you for posting! -
Had limited ingredients on hand so had to find a recipe that matched what I had - this was the closest. I substituted butter for shortening, and I was out of nuts so I stole my husband's snack - salted sunflower seeds. I made the rhubarb mixture in the microwave and used M Sheffert's tip to add the orange zest. Enjoyed by all! The sunflower seeds worked out really well - I think I will include them next time (or maybe in combination with nuts).
RECIPE SUBMITTED BY
Lezlie
Canada
