why make this recipe
Amish Oatmeal Rhubarb Bars are a delightful treat that combines the wonderful flavors of oats and tart rhubarb. This recipe offers a balance of sweetness and tanginess, perfect for dessert or an afternoon snack. These bars are easy to make and are a great way to use rhubarb when it’s in season. With a crumbly topping that adds texture, they are both satisfying and delicious.
how to make Amish Oatmeal Rhubarb Bars
Ingredients
- 1 cup old fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup butter, softened
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup brown sugar, packed
- 1 1/2 cups chopped rhubarb
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F.
- In a medium mixing bowl, combine oats, flour, butter, salt, baking soda, and brown sugar until coarse crumbs form.
- In a saucepan over medium-high heat, combine the chopped rhubarb, granulated sugar, cornstarch, and water. Simmer for about 5-10 minutes until the mixture thickens and becomes clear. Stir in vanilla extract and let it cool slightly.
- Press two-thirds of the crumb mixture firmly into a greased or parchment-lined 8×8-inch baking dish. Pour the warm rhubarb filling over it and sprinkle the remaining crumbs on top.
- Bake for 30-40 minutes until golden brown and set. Let the bars cool completely before cutting them into squares.
how to serve Amish Oatmeal Rhubarb Bars
You can serve these bars warm or at room temperature. They are great on their own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream on top for extra indulgence. Enjoy them with a cup of tea or coffee for a perfect afternoon treat.
how to store Amish Oatmeal Rhubarb Bars
To store the bars, place them in an airtight container. They can be kept at room temperature for a couple of days. If you want to keep them longer, you can store them in the refrigerator for up to a week. You can also freeze them by wrapping them tightly in plastic wrap and placing them in a freezer bag. They will last for up to three months in the freezer.
tips to make Amish Oatmeal Rhubarb Bars
- Ensure the butter is softened to make mixing easier.
- If you like a sweeter filling, you can increase the amount of granulated sugar.
- You can substitute other fruits for rhubarb, such as strawberries, if you prefer a sweeter taste.
- Make sure to cool the rhubarb filling slightly before pouring it on the crust to keep the crumbs from melting.
variation
You can add nuts such as walnuts or pecans to the crumb mixture for extra crunch. Another variation is to mix in a bit of cinnamon or nutmeg to enhance the flavor.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw it and drain excess liquid before using it in the recipe.
Can I make these bars gluten-free?
Yes, you can substitute the all-purpose flour with gluten-free all-purpose flour and ensure the oats are certified gluten-free.
How do I know when the bars are done baking?
The bars are done when they are golden brown on top and set in the middle. You can check by inserting a toothpick; it should come out clean or with a few crumbs.
Amish Oatmeal Rhubarb Bars
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Delightful bars that combine oats and tart rhubarb, offering a balance of sweetness and tanginess, perfect for dessert or snacks.
Ingredients
- 1 cup old fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup butter, softened
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup brown sugar, packed
- 1 1/2 cups chopped rhubarb
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F.
- In a medium mixing bowl, combine oats, flour, butter, salt, baking soda, and brown sugar until coarse crumbs form.
- In a saucepan over medium-high heat, combine the chopped rhubarb, granulated sugar, cornstarch, and water. Simmer for about 5-10 minutes until the mixture thickens and becomes clear. Stir in vanilla extract and let it cool slightly.
- Press two-thirds of the crumb mixture firmly into a greased or parchment-lined 8×8-inch baking dish. Pour the warm rhubarb filling over it and sprinkle the remaining crumbs on top.
- Bake for 30-40 minutes until golden brown and set. Let the bars cool completely before cutting them into squares.
Notes
Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
