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Rhubarb Oat Bars Recipe
Rhubarb Oat Bars Recipe photo by Taste of Home

Rhubarb Oat Bars Recipe

Publisher Photo
These soft bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 16 servings

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

Nutritional Facts

1 bar 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. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Directions

  1. 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.
  2. 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.
  3. In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly.
  4. 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.
  5. 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.
Originally published as Rhubarb Oat Bars in Taste of Home June/July 2006, p57

Nutritional Facts

1 bar 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. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews for Rhubarb Oat Bars

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 13, 2014

Excellent. Used a couple of the suggestions below. After dividing the topping in half, added 1 more TBLS of butter for the bottom to help keep it together and added 1/2 cup of chopped pecans for the topping.

MY REVIEW
Reviewed May. 2, 2014

These bars are amazing. I took Danerlea's suggestion and used TOH Chocolate Caramel Bar crust for the top and bottom (I did not add coconut). Top with ice cream when they are warm and gooey fresh from the oven. Good the next day also (I refrigerated them). If you like this recipe you should try another great TOH recipe--Rhubarb Raspberry Slab Pie.

MY REVIEW
Reviewed Jun. 3, 2013

I made this twice already! I added 1/4 cup chopped pecans and it's the best crust/topping ever!,

MY REVIEW
Reviewed Jun. 2, 2013

I agree with the previous review- this recipe needs a little tweaking. The bars are delicious- but they are impossible to eat without a fork and plate. I think the next time I make them I'm going to double the filling and add coconut to the crust from TOH's Chocolate Caramel Bars.

MY REVIEW
Reviewed Apr. 25, 2013

This recipe needed a few tweaks to make it better. I have rhubarb in my garden- so I am always looking for new ways to use it.

I made a double batch to bake in a 13 X 9 pan. The bar dough was really crumbly and I was concerned that it wouldn't hold together. I separated half of the bar dough and added 1 egg to the bottom dough, which I pressed in to the pan. Topped that with the rhubarb mixture and topped with the reserved crumbly dough. Baked for 30 min and thought it turned out great- bottom holds together well and top is nice and crumbly.

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