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Irresistible Rhubarb Oatmeal Bars Recipe

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Indulge in these ever-popular Rhubarb Oatmeal Bars, even if you’re not a fan of rhubarb. You’ll love them so much that you’ll keep coming back for more! These bars are perfect for using up that abundant rhubarb from your patch and are sure to become a favorite.

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Ingredients:

For the crust and topping:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups rolled oats
  • 1 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted

For the rhubarb filling:

  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 4 cups chopped fresh rhubarb
  • 1 teaspoon vanilla extract

Instructions:

1. Prepare the Crust and Topping:

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper.
  • Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, rolled oats, brown sugar, baking soda, and salt.
  • Add Butter: Pour the melted butter into the dry ingredients and mix until crumbly. This mixture will serve as both the crust and the topping for your bars.

2. Form the Crust:

  • Press into Pan: Take about two-thirds of the crumbly mixture and press it evenly into the bottom of the prepared baking dish to form the crust.

3. Prepare the Rhubarb Filling:

  • Mix Ingredients: In a medium saucepan, combine the granulated sugar and cornstarch. Add the chopped rhubarb and stir to coat evenly.
  • Cook Filling: Cook the rhubarb mixture over medium heat, stirring frequently, until the rhubarb is tender and the mixture has thickened (about 10 minutes). Remove from heat and stir in the vanilla extract.

4. Assemble the Bars:

  • Add Filling: Spread the rhubarb filling evenly over the crust.
  • Add Topping: Sprinkle the remaining crumbly mixture over the rhubarb filling.

5. Bake:

  • Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is bubbly.
  • Cool: Allow the bars to cool completely in the baking dish before cutting into squares.

Cooking Notes and Variations:

Cooking Notes:

  • Rhubarb: Make sure to use fresh rhubarb for the best flavor and texture. Frozen rhubarb can be used if fresh is not available, but be sure to thaw and drain it well to remove excess moisture.
  • Crust and Topping: Ensure the mixture is evenly crumbly for a consistent crust and topping.

Variations:

  • Fruit Additions: Add strawberries, apples, or other fruits to the rhubarb filling for a different flavor profile.
  • Spices: Add a pinch of cinnamon or nutmeg to the crust mixture for added warmth and flavor.
  • Gluten-Free: Use a gluten-free flour blend and certified gluten-free oats to make this recipe gluten-free.

Keto and Low-Carb Version:

Crust and Topping:

  • Replace the all-purpose flour with almond flour or coconut flour.
  • Use a low-carb sweetener like erythritol or stevia in place of the brown sugar.
  • Substitute rolled oats with a mixture of chopped nuts and seeds.

Rhubarb Filling:

  • Use a low-carb sweetener in place of granulated sugar.
  • Replace cornstarch with a low-carb thickener like xanthan gum.

These Rhubarb Oatmeal Bars are a delightful treat that combines the tartness of rhubarb with a sweet, crumbly crust. Perfect for any time of the year, they’re easy to make and even easier to enjoy. Whether you’re a rhubarb lover or trying it for the first time, these bars are sure to become a new favorite. Don’t forget to experiment with the variations to suit your taste and dietary preferences!

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FAQs

Q: Can I use frozen rhubarb for this recipe?
A: Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well to remove excess moisture.

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Q: How should I store these bars?
A: Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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Q: Can I add other fruits to the filling?
A: Absolutely! Adding fruits like strawberries, apples, or even blueberries can enhance the flavor and add a nice twist.

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Q: Can I make this recipe gluten-free?
A: Yes, simply replace the all-purpose flour with a gluten-free flour blend and use certified gluten-free oats.

Q: What can I use as a low-carb sweetener?
A: You can use erythritol, stevia, or any other low-carb sweetener you prefer in place of the brown sugar and granulated sugar.

Enjoy making and savoring these delicious Rhubarb Oatmeal Bars!

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