These Amish Oatmeal Rhubarb Bars are a delightful treat, perfect for any occasion. Featuring a buttery oat crumble topping and a sweet-tart rhubarb filling, they offer a taste of homemade goodness that’s simply irresistible.
Why You Will Love This Recipe
You will adore these Amish Oatmeal Rhubarb Bars because they strike the perfect balance between sweet and tart, with a comforting buttery oat crust and topping. They are incredibly easy to make, making them a go-to dessert for busy bakers. Plus, the classic combination of rhubarb and oats is a nostalgic favorite that’s sure to please a crowd.
Ingredients
- For the Crust and Topping:
- 1 cup all-purpose flour
- 1 cup rolled oats (not instant)
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, softened
- For the Rhubarb Filling:
- 4 cups chopped fresh rhubarb (about 1.5 pounds)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon zest (optional, for extra brightness)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, rolled oats, brown sugar, baking soda, and salt for the crust and topping.
- Cut in the softened butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Press about two-thirds of this crumb mixture evenly into the bottom of the prepared baking pan to form the crust.
- In a separate medium bowl, combine the chopped rhubarb, granulated sugar, and 2 tablespoons of flour. If using, stir in the lemon zest.
- Spread the rhubarb filling evenly over the prepared crust.
- Crumble the remaining one-third of the oat mixture evenly over the top of the rhubarb filling.
- Bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the bars cool completely in the pan on a wire rack before cutting into squares. This is crucial for them to set properly.
Expert Tips / Pro Tips
For the best texture, ensure your butter is softened but not melted when making the crumble topping. This will create a light and crumbly texture. Don’t overmix the dough after adding the butter; a coarse crumb is what you’re aiming for. When chopping rhubarb, aim for pieces about 1/2 inch in size for even cooking. Allowing the bars to cool completely before cutting is essential; rushing this step can lead to messy, unset bars.
Variations & Substitutions
If you can’t find fresh rhubarb, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before using it in the filling. For a spicier kick, add a pinch of cinnamon or nutmeg to the oat topping. You can also add a handful of fresh or frozen raspberries to the rhubarb filling for a beautiful color and extra tartness. If you prefer a nuttier flavor, incorporate 1/2 cup of chopped pecans or walnuts into the oat crumble topping.
Serving Suggestions
These Amish Oatmeal Rhubarb Bars are delicious served on their own at room temperature. For an extra special treat, serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair wonderfully with a cup of coffee or tea, making them a perfect accompaniment to your morning breakfast or afternoon snack.
Storage, Freezing & Reheating
Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, cut the cooled bars into individual portions and wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and serve. If desired, warm individual bars gently in a low oven or microwave.
Nutrition Information
| Calories | Approximately 350-400 per bar (will vary based on exact ingredient amounts and serving size) |
| Fat | Approximately 15-20g |
| Carbohydrates | Approximately 50-60g |
| Sugar | Approximately 30-40g |
| Protein | Approximately 3-5g |
(Please note that nutrition information is an estimate and can vary.)
FAQ
Can I make these bars with other fruits?
Yes, you can adapt this recipe. Other fruits that work well include strawberries, blueberries, or a mix of berries. You may need to adjust the sugar content depending on the sweetness of the fruit.
Why are my bars mushy?
This is usually because they were not cooled completely before cutting, or the filling had too much moisture. Ensure you drain frozen rhubarb well and let the bars cool thoroughly.
How do I know when the bars are done baking?
The bars are ready when the topping is golden brown and the edges of the filling are bubbly. The center should be set and not jiggly.
Can I use instant oats?
While you can, rolled oats (old-fashioned oats) are recommended for the best texture in the crust and topping. Instant oats tend to break down more and can result in a gummier texture.
Amish Oatmeal Rhubarb Bars
Ingredients
Method
- Preheat oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, rolled oats, brown sugar, baking soda, and salt for the crust and topping mixture.
- Pour the melted butter over the dry ingredients and stir until combined and crumbly. Reserve 1.5 cups of this mixture for the topping.
- Press the remaining crumb mixture evenly into the bottom of the prepared baking pan to form the crust.
- In a separate medium bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and water for the filling. Stir until the rhubarb is evenly coated.
- Pour the rhubarb filling evenly over the prepared crust. Sprinkle the reserved crumb mixture evenly over the rhubarb filling.
- Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is tender and bubbly.
- Let the bars cool completely on a wire rack before cutting into squares. Stir in the vanilla extract into the rhubarb filling just before pouring it over the crust.
- Add vanilla extract to the rhubarb mixture. Stir to combine. Pour the rhubarb mixture evenly over the crust. Sprinkle the reserved crumb mixture evenly over the rhubarb filling.