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Rhubarb Oatmeal Bars

February 20, 2021 by Heather Smoke 31 Comments

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For a taste of spring, these moist and chewy rhubarb oatmeal bars are filled with tart rhubarb and sweet strawberry jam. They’re as good as rhubarb pie but so much easier to make!

Looking for more rhubarb recipes? You’ll love this rhubarb layer cake with candied rhubarb curls, homemade rhubarb cordial, and roasted rhubarb ice cream.

Updated: I originally developed this recipe in 2013, but have updated the post in 2021.

Rhubarb oatmeal bars on a copper cooling rack.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Easy to Make. What I love about a crumb bar recipe is how easy they are to make. Since you only need to make one mixture for both the bottom crust and the crumb topping, these bars come together quickly.

So Perfect in the Spring. I look forward to fresh rhubarb from our garden every spring, and these bars are always one of the first recipes I make.

Simple Pantry Ingredients. You’ll just need basic staples to make this recipe, and you probably have everything on hand already.

TIP: Either fresh or frozen rhubarb works equally well in these rhubarb oatmeal bars. You can find fresh rhubarb in grocery stores in early spring (from April-June), or check the freezer section of your local farmer’s market for frozen rhubarb.

Ingredients

Crust and Topping

  • All-Purpose Flour. Provides structure and strength to the crust and topping.
  • Old-Fashioned Oats. Adds crunch and texture.
  • Dark Brown Sugar. Adds sweetness and a hint of molasses.
  • Coarse Kosher Salt. Balances the sweetness.
  • Baking Powder. Provides a little leavening.
  • Cinnamon. Nicely complements the flavor of the rhubarb.
  • Unsalted Butter. Adds richness and moisture to bind the crust together.

Filling

  • Rhubarb. You can use either fresh, or frozen rhubarb, whichever you can easily find.
  • Baking Soda. Neutralizes the bitterness in the rhubarb.
  • Granulated Sugar. Adds sweetness and moisture.
  • All-Purpose Flour. Helps to thicken the juices of the filling.
  • Strawberry Jam. Strawberries are very complementary to rhubarb, and the jam adds more thickness and sweetness.
  • Lemon Juice. A touch of lemon helps to balance the sugar and enhances the flavor of the rhubarb and strawberries.
  • Vanilla Extract. Flavor.

TIP: If you grow your own rhubarb, you can easily freeze it to bake with later. First, remove and discard the toxic leaves. Wash the stalks well, and let them dry. Chop the stalks into 1/2 inch pieces, and freeze in zip top freezer bags, pressing out as much air as possible.

Rhubarb oatmeal bars on a copper cooling rack.

Instructions

Make the Oatmeal Crust & Topping Mixture.

  • Preheat the oven to 350.  Spray a square 8×8 baking dish with non-stick spray.
  • In your food processor, or with a pastry cutter, combine the crust/topping ingredients until pea-sized pieces of butter remain.
  • Reserve 1 ½ cups of the crumbs for the topping (chill in the refrigerator until needed), and press the remainder of the crumbs firmly against the bottom of the baking dish.  Bake crust for 20 minutes.

Combine the Rhubarb Filling.

  • Meanwhile, in a bowl toss the rhubarb with the baking soda, sugar and flour until all the fruit is coated.  Stir in the jam, lemon juice and vanilla.

Bake the Rhubarb Filling.

  • After the crust has baked for 20 minutes, remove from the oven.
  • Spread the rhubarb mixture over the hot crust.  Bake for 30 minutes.

Add the Topping and Finish Baking.

  • Sprinkle the reserved crumbs over the fruit and bake for an additional 20-25 minutes until topping is golden brown.
  • Let cool on the counter for at least two hours to set before slicing into squares.
Rhubarb oatmeal bars cut into squares.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

What kind of oats do you use in the crust and topping?

I use old-fashioned oats. They have a better texture than instant oats, and cook much more quickly than steel-cut oats, so they’re my go-to oats for cooking and baking.

Should I use fresh or frozen rhubarb?

You can use either, whichever is easiest to find. Depending on where you live, you might only be able to buy fresh rhubarb in early spring (from April-June) in your grocery store. My local grocery store (Kroger) almost never stocks frozen rhubarb, although I’ve been able to find it at Sprouts.

Can I make these bars ahead of time and freeze them?

I haven’t tried freezing these bars, but since the filling is so moist, I’m guessing it would make the crust and topping soggy during the thawing process.

Can I make these bars gluten-free?

Yes, you can easily make gluten free rhubarb oatmeal bars by using your favorite measure-for-measure gluten free flour in place of the all-purpose flour.

What if I want to add fresh strawberries instead of the strawberry jam?

If you do, you’ll need to reduce the strawberries quite a bit first, so they’re not too juicy. I have a recipe for brown butter strawberry crumb bars, which are just fantastic.

How should I store leftover rhubarb bars?

You should refrigerate the bars, in an airtight container, for up to 2 days. The filling is so moist that after 2 days, the crust will start to get a little soft.

Rhubarb oatmeal bars on a copper cooling rack.

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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Rhubarb oatmeal bars on a copper cooling rack.

Rhubarb Oatmeal Bars

Heather Smoke
Moist and chewy oatmeal bars, filled with tart rhubarb and sweet strawberry jam.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

4.97 from 27 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings16

Ingredients
 

Crust and Topping

  • 1 ½ cups all-purpose flour, spooned and leveled
  • 1 cup old-fashioned oats
  • ½ cup dark brown sugar, lightly packed
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 cup (2 sticks) cold, unsalted butter, diced

Filling

  • 12 oz rhubarb, diced into 1/4 – 1/2 inch cubes (about 2 1/2 cups diced)
  • ¼ tsp baking soda
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour, spooned and leveled
  • ½ cup strawberry jam or preserves
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350.  Spray a square 8×8 baking dish with non-stick spray.
  • In your food processor, or with a pastry cutter, combine the crust/topping ingredients until pea-sized pieces of butter remain.
  • Reserve 1 ½ cups of the crumbs for the topping (chill in the refrigerator until needed), and press the remainder of the crumbs firmly against the bottom of the baking dish.  Bake crust for 20 minutes.
  • Meanwhile, in a bowl toss the rhubarb with the baking soda, sugar and flour until all the fruit is coated.  Stir in the jam, lemon juice and vanilla.
  • Spread the rhubarb mixture over the hot crust.  Bake for 30 minutes.
  • Sprinkle the reserved crumbs over the fruit and bake for an additional 20-25 minutes until topping is golden brown.
  • Let cool on the counter for at least two hours to set before slicing into squares.

Notes

These can be served slightly warm or room temperature, and are wonderful with ice cream.  These bars are best eaten within 1-2 days.
Keyword Oatmeal Bars, Rhubarb
Tried this recipe?Let us know how it was!
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Filed Under: Brownies and Bars

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Reader Interactions

Comments

  1. Caroline

    May 16, 2014 at 11:44 pm

    5 stars
    I have been watching the rhubarb patch and picked some today and baked these squares. They turned out perfectly and we each had one still slightly warm with some vanilla ice cream for dessert. They are delicious. Great recipe!

    Reply
    • Heather

      January 18, 2021 at 3:29 pm

      Caroline, I’m jealous that you can grow your own! I can’t wait to have a place with my own garden. For now I just have to buy some every time I go to the store and stockpile it in the freezer. I’m so glad you like the recipe! 🙂

      Reply
    • Cathy Stoltz

      June 16, 2021 at 2:46 pm

      5 stars
      These bars are the best ever! I will be making these again and again and again!!

      Reply
  2. Unknown

    July 4, 2016 at 9:40 pm

    5 stars
    Went out and pick probably the last batch today and whipped these up! Recipe is spot on and thanks for sharing! Delish!

    Reply
    • TERRI

      June 9, 2022 at 7:51 pm

      5 stars
      I added 1/2 to 2/3 cup of walnuts to the topping for some nutty crunch.

      Reply
      • Heather Smoke

        June 9, 2022 at 11:26 pm

        That sounds great!

        Reply
  3. Anonymous

    August 6, 2016 at 8:50 am

    5 stars
    I found this on Pinterest.

    I’ve been looking for a great recipe and I can’t wait to share this one with friends! 🙂 Thanks for sharing!

    Reply
  4. [email protected]

    April 30, 2017 at 4:39 pm

    What type of oats do you use with your rhubarb-oatmeal bars? Thanks.

    Reply
    • Heather

      January 18, 2021 at 3:30 pm

      Old-fashioned oats.

      Reply
      • Jill

        June 15, 2021 at 7:35 pm

        5 stars
        Baking these as I type and the smell is bringing my teens into the kitchen. Not sure they will make the cooling time recommended. Thanks for a great recipe!

        Reply
  5. Anonymous

    April 22, 2018 at 2:55 pm

    I also would like to know what kind of oats you used….

    Reply
    • Heather

      January 18, 2021 at 3:31 pm

      Old-fashioned oats.

      Reply
  6. Marcia

    June 28, 2018 at 9:32 pm

    5 stars
    Just made these and ate one warm. Delicious !

    Reply
  7. Unknown

    June 3, 2019 at 12:34 am

    5 stars
    Delicious! I put all the layers in at once, after getting distracted. It was still great. Now I know what to do with all the rhubarb I’ve had gifted to me! Thank you!

    Reply
  8. Something about Belden Cable

    September 4, 2019 at 12:30 am

    5 stars
    Thank you so much for another inspiring recipe. I made this for dessert tonight and it was a huge success!

    Reply
    • Heather

      January 18, 2021 at 3:28 pm

      I’m so happy to hear everyone is loving these! I have some rhubarb in the freezer and was just thinking it’s been too long since I’ve made this. I’ll have to make a batch soon!

      Reply
  9. Anonymous

    September 8, 2019 at 5:15 pm

    Can these be frozen at any point? I need to make these about 5 day ahead.

    Reply
    • Heather

      January 18, 2021 at 3:27 pm

      I’ve never tried freezing them. My guess is that the crumb topping would get soggy after thawing out from the freezer. If you try it, let me know how it goes!

      Reply
  10. Click Here

    April 1, 2020 at 7:34 am

    5 stars
    Fabulous – after reading the reviews about them being crumbly I made them in little cake cases, worked petfectly.

    Reply
  11. Stacey

    June 6, 2020 at 10:42 pm

    Have you ever made these with rhubarb and strawberries? I’m going to be trying these very soon!

    Reply
    • Heather

      January 18, 2021 at 3:26 pm

      Not this particular recipe – if you add fresh strawberries, it might make the filling too juicy, which is why I use strawberry jam to add strawberry flavor, without the excess water of fresh strawberries. I did just post a new recipe a couple of days ago for strawberry bars – they’re incredible!

      https://curlygirlkitchen.com/brown-butter-strawberry-cardamom-crumb-bars/

      Reply
  12. Mijita

    June 7, 2020 at 6:05 pm

    5 stars
    Just made this—wonderful! I'm always trying to boost health—so I substituted 1/2 flour with buckwheat/ground flax and added chia seed and turmeric to middle layer. Did not have strawberry jam, but used raspberry and it was delightful substitution.

    Reply
    • Heather

      January 18, 2021 at 3:25 pm

      Those additions sound delicious!

      Reply
    • Andrea A Brown

      June 6, 2021 at 1:54 pm

      So basically you pretty much changed the whole recipe and made your own recipe, that’s great!!!

      Reply
  13. Cathy

    May 23, 2021 at 6:41 am

    5 stars
    These bars were the best! Will not change a thing and WILL be making them again SOON!

    Reply
  14. Camille Page

    September 2, 2021 at 4:04 pm

    My sister-in-law made these and I was addicted! Later, I made them for a large family get together and was told they are the most perfect dessert bar ever- and that includes chocolate. They ate more of the rhubarb bars than the lemon bars and Rice Krispy bars combined! After that, I planted rhubarb in my garden.

    Reply
    • Heather

      September 2, 2021 at 9:37 pm

      I’m so happy to hear that! 🙂

      Reply
  15. Margaret

    May 24, 2022 at 6:38 pm

    Hi Heather,

    Can this recipe be doubled to folio a 9×13 pan or will it not cook properly in the middle?

    Reply
    • Heather Smoke

      May 24, 2022 at 7:11 pm

      It would probably be fine, but I haven’t tested a double batch. Let me know how it goes!

      Reply
  16. Diane

    June 15, 2022 at 6:59 pm

    5 stars
    Made these, liked very much as I always need ways to use my rhubarb. Shared with friends who liked too. I only wished for less bottom crust and more filling. Next time will use less of the crust mixture.

    Reply
  17. Karissa

    August 20, 2022 at 10:06 am

    4 stars
    I live at sea level, and this turned out pretty well. However, it seemed like there was too much butter, so I would probably decrease it by 1/4 cup or more if I make it again. I loved the use of strawberry jam instead of strawberries! 🙂

    Reply

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I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

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