Rhubarb Oat Bars Recipe

Rhubarb Oat Bars RecipePhoto by: Taste of Home Rhubarb Oat Bars Recipe Rating 5

These soft bars provide just the right amount of tartness and sweetness. They are simply unbeatable!

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Rhubarb Oat Bars Recipe
  • Prep: 20 min. Bake: 25 min. + cooling
  • Yield: 16 Servings
20 25 45

Ingredients

  • 1-1/2 cups chopped fresh or frozen rhubarb
  • 1 cup packed brown sugar, divided
  • 4 tablespoons water, divided
  • 1 teaspoon lemon juice
  • 4 teaspoons cornstarch
  • 1 cup old-fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 cup flaked coconut
  • 1/2 teaspoon salt
  • 1/3 cup butter, melted

Directions

  • In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender.
  • Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
  • In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly.
  • Press half of the mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly.
  • Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 16 bars.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 piece) equals 145 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 126 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Rhubarb Oat Bars in Taste of Home June/July 2006, p57

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Reviews for Rhubarb Oat Bars (11)

Rhubarb Oat Bars Recipe

Rhubarb Oat Bars

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Reviewed on May. 02, 2012 by lipetzkyj

With rhubarb in season I couldn't wait to try a new bar recipe. I actually doubled the recipe and used a 9x13" pan which worked out really well. I also added 3 tablespoons of cherry jello to the cooked rhubarb and I think it enhanced the flavor as well as giving them a more appealing color. You could also use strawberry jello. These were delicious. I took them along to work and they disappeared quite quickly. I will definitely make them again.


Reviewed on Jun. 02, 2011 by dlindenf

These were fabulous!!!


Reviewed on Jun. 28, 2010 by jaelspike

The whole family loves these, which is usual, AND I can easily make these dairy-free (using a dairy free margarine or shortening or a combination in place of butter) so even my allergic son can eat them. Even those who aren't fond of rhubarb desserts love these.


Reviewed on May. 20, 2010 by pinkypants

Very tasty, but a bit crumbly. Still would make it again, but know that I need to eat the piece over a napkin or plate.


Reviewed on Jul. 17, 2009 by cheryl Bryner

Great recipe!


Reviewed on Jun. 07, 2009 by judypate

can you use quick oats instead of old fashion???


Reviewed on Jun. 07, 2009 by judypate


Reviewed on May. 14, 2009 by Gold66

I made these bars--they are yummy! I love rhubarb and these are also very easy to make.

Theone


Reviewed on May. 14, 2009 by Gold66

I made these bars--they are yummy! I love rhubarb; these are easy and so good!

Theone


Reviewed on Apr. 28, 2009 by zucchini lady

I just got back from Florida after 6 months there. I live in PA, and the first thing I checked out was my rhubarb to see how it was coming - then I saw this recipe! Guess what I will be doing sometime this week! Definately making this recipe- always looking for great rhubarb recipes!

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