- 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 wire rack. Cut into squares. Yield: 16 bars.
Reviews for Rhubarb Oat Bars(15)
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I made this twice already! I added 1/4 cup chopped pecans and it's the best crust/topping ever!,
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.
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.
LOVED this recipe and thought it tasted similar to apple crisp. Very yummy!
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.