Amish Oatmeal Rhubarb Bars (Print Version)
# Ingredients:
→ Oatmeal Crumb Mixture
01 -
240 ml old fashioned rolled oats
02 -
95 g all-purpose flour
03 -
115 g unsalted butter, softened
04 -
1.5 g salt
05 -
1.5 g baking soda
06 -
110 g brown sugar, packed
→ Rhubarb Filling
07 -
200 g rhubarb, chopped
08 -
150 g granulated sugar
09 -
12 g cornstarch, heaping
10 -
30 ml water
11 -
2.5 ml vanilla extract
# Instructions:
01 -
Preheat the oven to 175°C. Grease or line an 20 x 20 cm baking dish with parchment paper.
02 -
In a medium mixing bowl, combine rolled oats, flour, softened butter, salt, baking soda, and brown sugar. Blend until the mixture forms coarse crumbs.
03 -
In a saucepan, combine chopped rhubarb, granulated sugar, cornstarch, and water. Bring to a simmer over medium-high heat, stirring frequently. Cook for 5–10 minutes until the rhubarb softens and the mixture becomes clear and thickened.
04 -
Remove the saucepan from heat and stir in vanilla extract. Let the filling cool for 10 minutes until it thickens further and is no longer hot.
05 -
Firmly press all but 2/3 cup of the crumb mixture into the bottom of the prepared baking dish, ensuring an even layer without cracks.
06 -
Spread the warm rhubarb filling evenly over the oat base.
07 -
Sprinkle the reserved 2/3 cup crumb mixture evenly over the rhubarb filling.
08 -
Place the dish in the preheated oven. Bake for 30–40 minutes until the base is golden and the topping is set.
09 -
Allow to cool completely in the dish before slicing into squares.
# Notes:
01 -
For a smoother texture, blend the rhubarb filling after cooling slightly but before assembling the bars.