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Rhubarb Oatmeal Bars

Irresistible Rhubarb Oatmeal Bars with Sweet Vanilla Drizzle

Delight in these Rhubarb Oatmeal Bars, an irresistible blend of sweet and tart, perfect for brunch or dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oatmeal Base
  • 1 cup All-Purpose Flour Substitute with a gluten-free flour blend for a gluten-free version.
  • 2 cups Old-Fashioned Rolled Oats Quick oats can be used but may alter the final texture.
  • 1 cup Brown Sugar Can substitute with coconut sugar for a lower glycemic option.
  • 1 teaspoon Ground Cinnamon Can reduce for less spiciness.
  • 1 teaspoon Baking Powder No substitute required.
  • 1/2 teaspoon Ground Nutmeg Can be skipped if unavailable.
  • 1/4 teaspoon Salt Essential for balance.
  • 1/2 cup Butter (melted) Can replace with vegan butter for a dairy-free option.
For the Rhubarb Filling
  • 2 cups Rhubarb (diced) Can replace with strawberries or apples for an alternative flavor.
  • 1/2 cup Granulated Sugar Brown sugar can be used for more depth of flavor.
  • 2 tablespoons Cornstarch Substitute with arrowroot powder for a non-corn option.
  • 1 tablespoon Lemon Juice Fresh lime juice can also work as a substitute.
For the Vanilla Glaze
  • 1 cup Powdered Sugar Can substitute with a sugar-free powdered sugar alternative.
  • 1 teaspoon Vanilla Extract Use a pure extract for the best results.
  • 2 tablespoons Whole Milk Dairy-free milk can be substituted.

Equipment

  • 8x8-inch baking dish
  • Mixing Bowls
  • Whisk
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8" baking dish.
  2. In a medium bowl, combine the diced rhubarb, granulated sugar, lemon juice, and cornstarch.
  3. In a large mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, ground cinnamon, baking powder, ground nutmeg, and salt.
  4. Pour the melted butter into the dry ingredients, mixing thoroughly until the butter is evenly distributed.
  5. Reserve 1 cup of the mixture for the topping, then press the remaining mixture into the bottom of the prepared baking dish.
  6. Spread the prepared rhubarb filling evenly over the pressed oat mixture.
  7. Crumble the reserved mixture evenly over the top.
  8. Place the baking dish in the oven and bake for 40-50 minutes, until golden brown.
  9. While the bars are baking, whisk together powdered sugar, vanilla extract, and whole milk in a small bowl.
  10. Allow the bars to cool completely before drizzling the glaze over the top.
  11. Once the glaze has set, slice the bars into squares and serve.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 50mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure the rhubarb is diced uniformly for even cooking and allow the bars to cool completely before slicing to maintain texture.

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