Rhubarb Oatmeal Bars
Moist and chewy oatmeal bars, filled with tart rhubarb and sweet strawberry jam.
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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.
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