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Rhubarb-Oatmeal Bars
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- #16471
These sweet and tart rhubarb oatmeal bars have a nutty crust and crisp topping.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
Crust
1/2 cup finely chopped nuts
1 1/2 cup rolled oats
1 cup packed brown sugar
1/4 teaspoon salt
1 1/2 cup all-purpose flour
1 cup shortening
1/4 teaspoon vanilla extract
Filling
3 cups chopped rhubarb
1 1/2 cup sugar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon vanilla extract
directions
Preheat the oven to 350 degrees F.
Combine all the crust ingredients and mix until they are crumbly. Press half of the crust on the bottom of a 9x13-inch baking dish.
Combine the rhubarb, sugar, cornstarch, and water in a saucepan over medium heat. Cook, stirring constantly, until the sugar and cornstarch have dissolved and the liquid has thickened. Stir in the vanilla.
Pour the rhubarb filling evenly over the crust. Top with the remaining crust mixture.
Place the baking dish in the oven and bake at 350 degrees F for 20 minutes.
Remove the dish from the oven and let cool before cutting into squares.
nutrition data
219 calories, 11 grams fat, 30 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
November 10, 2021
These rhubarb oatmeal bars recipe are simple and easy and perfect with vanilla ice cream!!!!! YUM!
May 12, 2012
A lovely way to use up surplus rhubarb. I reduced the sugar in the filling and substituted some grated ginger root for the vanilla.
April 19, 2008
Love this recipe, my only recommendation would be to have less sugar in the rhubarb part (I used 1 cup and it was quite sweet). I am going to keep making these - thanks for the recipe!