Description
Chewy oatmeal bars with a sweet-tart rhubarb filling. Perfect for dessert, brunch, or snacks. Easy to make with simple pantry ingredients.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 cup unsalted butter, softened
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- ¼ tsp pinch of salt
Instructions
- Cook rhubarb with granulated sugar over medium heat until softened; stir in vanilla and cinnamon.
- Combine oats, flour, brown sugar, salt, and cinnamon; cut in butter until crumbly. Press 2/3 of mixture into a greased 9×13-inch pan.
- Spread cooled rhubarb filling over the crust, sprinkle remaining oat mixture on top, and bake at 350°F for 35–40 minutes. Cool before cutting.
Notes
- Add nuts, chocolate, or spices for variations.
- Use gluten-free oats and flour for gluten-free bars.
- Bars store at room temperature, refrigerated, or frozen for longer shelf life.
- Prep Time: 15 mins
- Cook Time: 40 mins + Chill Time: 30 mins