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Rhubarb Oat Bars Recipe

Rhubarb Oat Bars Recipe

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 YIELD: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

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 oats 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.

Nutritional Facts

1 bar: 145 calories, 5g fat (3g saturated fat), 10mg cholesterol, 126mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 2g protein Diabetic Exchanges:1-1/2 starch, 1 fat

Reviews for Rhubarb Oat Bars

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MY REVIEW
shannondobos
Reviewed Jul. 29, 2015

"These were a delicious way to use up the few stalks of rhubarb left after making a pie. I agree that the base and topping are crumbly, but it was more the top that was crumbly for me. I think the rhubarb filling bled into the base a bit and made it just right for me. However, next time I will add a bit more butter to the top to help it hold together a bit more. Tastes great!"

MY REVIEW
aleanak
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
toolbarsco
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
Pllewell
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
Danerlea
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
swansonranch
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."

MY REVIEW
ldray18
Reviewed Jun. 3, 2012

"LOVED this recipe and thought it tasted similar to apple crisp. Very yummy!"

MY REVIEW
lipetzkyj
Reviewed May. 2, 2012

"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."

MY REVIEW
dlindenf
Reviewed Jun. 2, 2011

"These were fabulous!!!"

MY REVIEW
jaelspike
Reviewed Jun. 28, 2010

"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."

MY REVIEW
pinkypants
Reviewed May. 20, 2010

"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."

MY REVIEW
cheryl Bryner
Reviewed Jul. 17, 2009

"Great recipe!"

MY REVIEW
judypate
Reviewed Jun. 7, 2009

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

MY REVIEW
Gold66
Reviewed May. 14, 2009

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

Theone"

MY REVIEW
Gold66
Reviewed May. 14, 2009

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

Theone"

MY REVIEW
zucchini lady
Reviewed Apr. 28, 2009

"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!"

MY REVIEW
nott818
Reviewed Apr. 28, 2009

"I'm always looking for ways to get my husband and daughter to share my love of rhubarb, and this recipe was it! I'm always asked for the recipe whenever I bring them places. I think another fruit would be good in the filling, too."

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