Amish Oatmeal Rhubarb Bars

Hey there, baking buddy! Get ready to savor the cozy, rustic charm of these Amish Oatmeal Rhubarb Bars—a delightful treat that marries the tart zing of rhubarb with a sweet, buttery oatmeal crumble. Inspired by the simple, heartfelt recipes of Amish kitchens, these bars feature a jammy rhubarb filling sandwiched between a chewy, oat-packed crust and topping. Perfect for spring picnics, potlucks, or a comforting dessert with coffee, they’re easy to make and bursting with nostalgic flavor. Trust me, these bars are about to become your new favorite way to enjoy rhubarb!

Why You’ll Love Amish Oatmeal Rhubarb Bars

These bars are a perfect balance of tart, sweet, and hearty, with a wholesome vibe that feels like a hug in every bite. Here’s why they’re a must-bake:

Versatile: Ideal for breakfast, snacks, dessert, or gifting. They travel well and shine at any gathering.
Budget-Friendly: Uses pantry staples like oats, flour, and seasonal rhubarb.
Quick and Easy: Simple steps and under an hour to bake, great for beginners.
Customizable: Adjust the sweetness, add fruit, or tweak spices to make it your own.
Crowd-Pleasing: The tart-sweet filling and crumbly texture win over kids and adults alike.

Ingredients in Amish Oatmeal Rhubarb Bars

This recipe uses wholesome ingredients to create a layered, flavorful treat. Here’s what you’ll need:

For the Oatmeal Crust and Topping

• Old-Fashioned Rolled Oats: 1 ½ cups, for a hearty, chewy texture.
• All-Purpose Flour: 1 cup, for structure in the crust.
• Brown Sugar: ¾ cup, packed, for caramel-like sweetness.
• Unsalted Butter: ¾ cup (1 ½ sticks), melted, for rich, buttery flavor.
• Baking Soda: ½ tsp, for a slight lift.
• Salt: ¼ tsp, to enhance flavors.
• Ground Cinnamon: ½ tsp, for warm spice.

For the Rhubarb Filling

• Fresh Rhubarb: 3 cups, chopped (about 4-5 stalks), for tart, juicy flavor.
• Granulated Sugar: ¾ cup, to balance rhubarb’s tartness.
• Cornstarch: 2 tbsp, to thicken the filling.
• Lemon Juice: 1 tbsp, for brightness.
• Water: 2 tbsp, to help cook the filling.

Optional Garnish

• Powdered Sugar: For a light dusting, adding a sweet, pretty finish.

Instructions

Let’s bake these irresistible bars step-by-step:

Preheat Your Oven

Set your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking pan or line with parchment paper for easy removal.

Prepare the Rhubarb Filling

In a medium saucepan, combine 3 cups chopped rhubarb, ¾ cup granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, and 2 tbsp water. Cook over medium heat, stirring frequently, for 5-7 minutes until the rhubarb softens and the mixture thickens into a jam-like consistency. Remove from heat and let cool slightly.

Make the Oatmeal Crust and Topping

In a large bowl, mix 1 ½ cups rolled oats, 1 cup flour, ¾ cup packed brown sugar, ½ tsp baking soda, ¼ tsp salt, and ½ tsp cinnamon. Pour in ¾ cup melted butter and stir until the mixture is crumbly and evenly coated. Press two-thirds of the mixture (about 2 cups) firmly into the bottom of the prepared pan to form the crust. Reserve the remaining third for the topping.

Assemble the Bars

Spread the rhubarb filling evenly over the crust, using a spatula to smooth it out. Sprinkle the reserved oatmeal mixture evenly over the filling, creating a crumbly topping.

Bake to Perfection

Bake for 30-35 minutes, until the topping is golden brown and the filling is bubbly around the edges. Let cool completely in the pan on a wire rack for clean slices, or serve warm for a gooier texture.

Garnish and Serve

Dust with powdered sugar, if desired, for a sweet finish. Cut into 9-12 squares and serve with a scoop of vanilla ice cream, whipped cream, or just as is with a cup of coffee or tea.

Nutrition Facts

Servings: 12
Calories per serving: 260
Total Fat: 12g
Cholesterol: 30mg
Sodium: 150mg
Total Carbohydrates: 36g
Dietary Fiber: 2g
Sugars: 20g
Protein: 3g

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

How to Serve Amish Oatmeal Rhubarb Bars

These bars are versatile and delicious in many settings—here’s how to enjoy them:

As Dessert: Serve warm with a scoop of vanilla ice cream or whipped cream for a cozy treat.
Breakfast or Snack: Pair with coffee or tea for a hearty, on-the-go bite.
Party Platter: Cut into smaller squares and arrange on a tray for potlucks or gatherings.
Gift Idea: Wrap bars in parchment and tie with twine for a homemade gift.
With Yogurt: Crumble over Greek yogurt for a tangy, wholesome breakfast.
Presentation tip: Serve on a wooden board, dusted with powdered sugar and garnished with thin rhubarb ribbons for a rustic, Amish-inspired look!

Additional Tips

Here’s how to make these bars even more spectacular:

Rhubarb Prep: Chop rhubarb into ½-inch pieces for even cooking. If using frozen rhubarb, thaw and drain well to avoid excess liquid.
Sweetness Tweak: Reduce sugar in the filling to ½ cup for a tarter bar, or add ¼ cup diced strawberries for natural sweetness.
Dietary Adjustments: Use gluten-free flour and oats for a GF version. Swap butter for vegan butter and use coconut sugar for a plant-based option.
Storage Tips: Store in an airtight container at room temp for 2 days, in the fridge for 5 days, or freeze for up to 2 months. Reheat in a 325°F oven for 5-7 minutes.
Double the Batch: Use a 9×13-inch pan, increase filling to 4 ½ cups rhubarb and 1 cup sugar, and bake for 40-45 minutes.
Flavor Boost: Add ½ tsp vanilla extract to the filling or a pinch of ginger to the crust for extra warmth.
Clean Slices: Chill bars for 1 hour before cutting, and use a sharp knife wiped clean between slices.

FAQ Section

Q1: Can I use frozen rhubarb?
A1: Yes! Thaw and drain well to remove excess liquid, then use as directed.

Q2: Can I make these bars ahead of time?
A2: Totally! Bake up to 2 days ahead and store at room temp or in the fridge. Dust with powdered sugar just before serving.

Q3: How do I store leftovers?
A3: Store in an airtight container at room temp for 2 days, in the fridge for 5 days, or freeze for 2 months.

Q4: Can I freeze these bars?
A4: Yes! Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw at room temp or in the fridge.

Q5: Why is my filling runny?
A5: Excess rhubarb liquid or undercooking could be the issue. Cook filling until thick, and drain frozen rhubarb well.

Q6: Can I double the recipe?
A6: Yes! Use a 9×13-inch pan, scale up ingredients, and add 5-10 minutes to baking time.

Q7: Can I add other fruits?
A7: Sure! Mix in ½ cup chopped strawberries, raspberries, or apples with the rhubarb for a sweeter, varied filling.

Q8: Why is my crust soggy?
A8: Too much filling liquid or not pre-pressing the crust firmly could be the cause. Ensure filling is thickened and press crust evenly.

Q9: Can I make these vegan?
A9: Swap butter for vegan butter and use a plant-based sweetener like coconut sugar. Ensure oats are certified vegan.

Q10: Can I use quick oats instead of rolled oats?
A10: Yes, but quick oats make a softer texture. Stick with rolled oats for the classic chewy crust.

Conclusion

Amish Oatmeal Rhubarb Bars are a heartwarming, rustic dessert that brings the tangy zip of rhubarb and the comforting chew of oatmeal together in perfect harmony. With their buttery, spiced crust, jammy filling, and crumbly topping, these bars are as easy to make as they are to love, perfect for any occasion from spring brunches to cozy evenings. Simple, wholesome, and endlessly customizable, they’re a recipe you’ll want to keep in your back pocket for rhubarb season and beyond. So grab some rhubarb, preheat that oven, and get ready to enjoy every tart, sweet bite—you’re in for a real treat!

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