Description
These oatmeal rhubarb bars combine the tartness of rhubarb with the wholesome goodness of oats, making for a delicious and healthy dessert.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups rhubarb, chopped
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
In a mixing bowl, combine rolled oats, flour, brown sugar, granulated sugar, melted butter, baking soda, and salt.
Press half of the mixture into the bottom of a greased 9×9 inch baking pan.
In a saucepan over medium heat, cook the chopped rhubarb with lemon juice, vanilla extract, and a splash of water for about 5–7 minutes until softened. Let it cool slightly.
Spread the cooked rhubarb mixture evenly over the crust in the baking pan.
Sprinkle the remaining oat mixture on top of the rhubarb layer.
Bake for 30–35 minutes or until the top is golden brown.
Allow to cool before cutting into bars and serving.
Notes
- For a sweeter flavor, consider adding a bit more sugar to the rhubarb filling.
- These bars can be stored in an airtight container for up to a week.
- Serve warm or cold, and they are great with a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg