Rhubarb Oatmeal Bars
These Rhubarb Oatmeal Bars are the perfect harmony of tangy-sweet rhubarb filling and crumbly oat crust, the perfect treat or anytime snack.
Equipment
- 8 inch square baking pan
- Parchment paper
- Stand Mixer
- Mixing bowls
- Cooling Rack
Ingredients
- 2 cups (200 grams) chopped fresh rhubarb
- ½ cup (100 grams) granulated sugar
- ¼ cup water
- 1 cup (100 grams) old-fashioned rolled oats
- ¾ cups (94 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon (2 grams) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
- 8 tablespoons (113 grams) or 1 stick of unsalted butter
- ¾ cup (150 grams) light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla
- ¼ cup (27 grams) slivered almonds
Instructions
- Combine rhubarb, granulated sugar, and water in a small saucepan. Heat over low heat, stirring occasionally, until the rhubarb has broken down and it is slightly thickened. This will take 12 -15 minutes. Remove from heat and allow to cool for 30 minutes.
- Adjust oven rack to the middle position and heat the oven to 325 degrees.
- Line an 8-inch square baking pan with parchment paper, spray pan with cooking spray, line the baking pan with parchment paper, and spray again with cooking spray. (See blog post for detailed explanation).
- Whisk oats, flour, cinnamon, and salt together in bowl. Set aside.
- Using stand mixer fitted with paddle, beat butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add egg and vanilla, beat until combined, scraping down bowl as needed. Reduce speed to low, add oat mixture, and mix until just combined.
- Transfer two-thirds of dough to prepared pan and press firmly into even layer. Spread evenly with rhubarb mixture.
- Mix almonds into remaining dough and sprinkle walnut-size pieces over rhubarb layer.
- Bake until top is golden brown, 40 to 45 minutes, Let bars cool in pan on wire rack, about 2 hours. Using foil overhang, lift bars from pan. Cut into 12 pieces before serving.
Notes
- Room Temperature Storage: If you plan to consume the rhubarb oatmeal bars within a couple of days, you can store them at room temperature. Ensure that the bars are completely cooled before transferring them to an airtight container or wrapping them tightly with plastic wrap. Keep them in a cool, dry place away from direct sunlight. The bars can typically stay fresh at room temperature for up to 3-4 days.
- Refrigerator Storage: If you want to extend the shelf life of your rhubarb oatmeal bars, refrigeration is a good option. Once the bars have cooled completely, place them in an airtight container or cover them tightly with plastic wrap. Store them in the refrigerator, where they can stay fresh for up to 5-7 days. This method helps maintain their texture and freshness.
- Freezer Storage: To store rhubarb oatmeal bars for a longer period, freezing is an excellent option. First, ensure the bars are completely cooled. Cut them into individual squares or portion sizes if desired. Wrap each bar tightly in plastic wrap and place them in a freezer-safe container or zip-top freezer bag. Label them with the date and store them in the freezer. Properly stored, the bars can last for up to 2-3 months in the freezer. When ready to enjoy, thaw the bars in the refrigerator overnight or at room temperature for a few hours.
- Remember to always allow the bars to cool completely before storing to prevent condensation and maintain their texture. Additionally, make sure to use airtight containers or wrapping to prevent moisture from affecting the quality of the bars.
