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These Amish Oatmeal Rhubarb Bars deliver the coziest kind of sweet and tangy treat with a chewy oat crumb base and a jammy rhubarb filling. With just a handful of pantry basics and rhubarb, these come together quickly for a nostalgic snack or dessert that perfectly balances tart and sugary flavors.
I made these as a way to use up extra rhubarb from the garden and could not believe how fast they disappeared. Warm from the oven my whole family hovered around waiting for a square.
Ingredients
- Old fashioned rolled oats: give the bars hearty chew and add great texture Look for oats that are whole and not quick cooking for the best bite
- All purpose flour: binds the base and topping together and creates those soft layers Use unbleached if possible for pure flavor
- Butter softened: brings that signature rich taste Try to opt for European style for the best flavor
- Brown sugar: adds molasses depth and keeps things soft Always pack your brown sugar to measure correctly
- Salt: punches up flavor Do not skip it Just a pinch makes a difference
- Baking soda: gives the bars a lift so they do not get dense
- Chopped rhubarb: the star of the show Fresh firm stalks are best and cut off leaves which are not edible
- Granulated sugar: sweetens up the tart rhubarb Go for pure cane sugar for best results
- Cornstarch: thickens the filling and helps it turn glossy without making it runny
- Water: starts the filling simmering Just enough to dissolve the sugar and starch
- Vanilla extract: rounds out the sweet flavor and adds warmth Use pure vanilla if you can
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to three hundred fifty degrees so it heats evenly while you work This ensures the crumb base cooks through
- Mix the Crumb Topping:
- In a medium mixing bowl combine oats flour softened butter salt baking soda and brown sugar Use your fingers to cut in the butter and keep blending until the mixture is clumpy and resembles damp sand Any large butter chunks should be broken up
- Prepare the Rhubarb Filling:
- In a saucepan add chopped rhubarb sugar cornstarch and water Stir and bring just to a simmer over medium high heat Stir constantly to avoid burning Once the rhubarb softens and the mix looks glossy and clear about five to ten minutes remove from the stove and stir in vanilla Let this sit and thicken for ten minutes
- Assemble the Bars:
- Press all except about two thirds of a cup of the crumb mixture firmly into a greased or parchment lined eight inch baking dish Take time to press into the corners so the base is even Pour the warm rhubarb filling over the crust and sprinkle the reserved crumbs generously over top
- Bake and Cool:
- Place your dish in the preheated oven and bake for thirty to forty minutes You want the base and topping to set and the top to turn golden Let the bars cool completely in the dish so you can cut perfect squares
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I always get excited when the first crop of rhubarb is ready because it means these bars are making a comeback in my kitchen My youngest loves sneaking the crumb topping while I assemble the layers
Storage Tips
Store leftover oatmeal rhubarb bars in an airtight container at room temperature for up to two days For longer storage keep in the fridge for up to a week or freeze between parchment squares in a zip top bag for up to two months The crumb topping might soften overnight but a quick toast in the oven brings it right back
Ingredient Substitutions
If you are out of brown sugar try coconut sugar for a similar deep flavor For a gluten free version a one for one gluten free flour blend in place of all purpose flour works well You can also swap half the oats for chopped nuts if you want extra crunch
Serving Suggestions
These bars taste amazing slightly warm with a dollop of whipped cream or vanilla ice cream They pack well for picnics and lunch treats If serving for brunch try with coffee and fresh strawberries for a tart sweet pairing
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A Bit of History
Amish baked goods are known for their simplicity and honest ingredients Rhubarb grows well in the Midwest and shows up in many heirloom Amish recipes Making bars is less fussy than pie and perfect for feeding a family or bringing to a church potluck
Frequently Asked Questions
- → Can frozen rhubarb be used in place of fresh?
Yes, frozen rhubarb works well. Thaw and drain any excess liquid before using for best texture.
- → How do I ensure the crumb topping stays crisp?
Bake until the topping is golden brown. Cooling completely before cutting helps maintain a crisp texture.
- → Can I substitute another fruit for the rhubarb?
Strawberries or apples are good alternatives, though flavor and sweetness will differ from rhubarb.
- → Is it possible to make these bars gluten-free?
Yes, use certified gluten-free oats and replace all-purpose flour with a gluten-free blend for best results.
- → What’s the best way to store these bars?
Once cooled, store in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.