You’ll Love How Sweet + Tart This Rhubarb Oat Crumb Bars Recipe Is: Perfect for Summer
Store-bought cookie mix doubles as the crust and topping
I love rhubarb season. And what better way to use them up than by baking them into healthy bars? This rhubarb oat crumb bars recipe is the perfect blend of tart and sweet, with a satisfying crunch from the oat topping. Plus, they’re easy to prepare (with store-bought cookie mix!) and store well, making them ideal for a quick breakfast or an afternoon snack. I fondly recall baking these bars with my mom in the beginning of summer. Their chewy texture and tangy flavor remains a happy memory of my childhood. These bars also make a wonderful addition to any potluck or picnic spread.
When making this rhubarb oat crumb bars recipe, the key lies in macerating the rhubarb with sugar before baking. This process helps draw out excess moisture and concentrate the flavor of the rhubarb. For more rhubarb recipes, try our Shortcut Rhubarb Pie and Rhubarb Baked French Toast.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 Tbs. cornstarch
- 1 lb. rhubarb stalks, cut into 1/2 “ pieces
- 1/4 cup sugar
- 1/4 cup strawberry jam
- 1 (17.1 oz.) pkg. sugar cookie mix
- 1/2 cup butter, at room temp.
- 1 egg
- 1/3 cup rolled oats
Instructions
PrintHeat oven to 350°F. Line 9” square baking pan with enough foil to overhang sides by 2”; coat with cooking spray. In bowl, mix cornstarch and 2 Tbs. water. In pot, mix rhubarb, sugar and jam. Over medium heat, cook, stirring, until mixture is mostly smooth, 8–10 min. Stir in cornstarch mixture. Cook until thickened, 1–2 min.; let cool.
Prepare sugar cookie mix per package directions with butter and egg. Press 2/3 of dough into bottom of pan. Mix oats into remaining dough. Spread rhubarb mixture on crust; crumble oat mixture on top. Bake until golden, 45 min. Let cool.
Nutrition
- Calories: 280 kcal
- Fat: 10 gram
- Saturated Fat: 6 gram
- Protein: 3 gram
- Carbohydrate: 45 gram
- Fiber: 1 gram
- Cholesterol: 35 mg
- Sugar: 26 gram
- Sodium: 180 mg
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