Ingredients
Scale
- 4 cups chopped fresh or frozen rhubarb (thawed and dried)
- 2 cups old-fashioned rolled oats
- 1 and 1/2 cups brown sugar, packed
- 2 cups all-purpose flour
- 1 cup cold butter, diced
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon cinnamon or 1/4 teaspoon nutmeg
- Optional: 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C).
- Chop rhubarb into uniform 1/2-inch pieces; if using frozen, thaw completely and pat dry.
- In a large mixing bowl, combine oats, brown sugar, flour, salt, and optional cinnamon or nutmeg.
- Using fingers or pastry cutter, work in diced cold butter until mixture resembles coarse crumbs.
- Press 2/3 of the oat mixture firmly into a greased 8×8-inch baking pan.
- Evenly layer chopped rhubarb over the oat base. Optionally sprinkle with vanilla extract.
- Scatter remaining oat mixture over rhubarb as topping.
- Bake for 30-35 minutes until golden brown and fragrant.
- Cool completely before slicing for clean squares.
Notes
Dry rhubarb thoroughly to prevent soggy bars. Chill bars before slicing for neat results. Can substitute half strawberries for a fruit variation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Amish
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg