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Rhubarb Oat Bars

 Rhubarb Oat Bars
These soft bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina
16 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 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


  • 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

2 of 2

Rhubarb Oat Bars (continued)

Directions (continued)

  • wire rack. Cut into squares. Yield: 16 bars.
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.