Rhubarb Oat Bars – Easy, Sweet-Tart Spring Treat

✅ Intro Paragraph

If you’re lucky enough to have fresh rhubarb in your kitchen this spring, these rhubarb oat bars are calling your name. Whether it’s from your backyard garden or the farmers’ market, this tart and vibrant stalk transforms into the most comforting, gooey layer nestled between buttery oat crumble. These bars are the kind of treat you can eat as a midday snack, a fruity dessert, or even for breakfast (no judgment here!).

✅ Ingredients You’ll Need

For the Rhubarb Filling:

2 cups chopped fresh rhubarb (½-inch pieces)
¼ cup maple syrup or honey
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

For the Oat Crust & Crumble:

1 ½ cups old-fashioned oats
1 cup all-purpose flour (or use whole wheat for extra fiber)
½ cup brown sugar
½ tsp salt
½ tsp cinnamon
¾ cup unsalted butter, melted

✅ Step-by-Step Instructions

🔪 Prepare the Rhubarb Filling:

In a saucepan over medium heat, combine rhubarb, maple syrup, and lemon juice.
Cook 5–7 minutes until rhubarb softens slightly.
Stir in cornstarch and vanilla; continue stirring until thickened.
Set aside to cool slightly.

🧁 Make the Oat Crust & Crumble:

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a large bowl, mix oats, flour, brown sugar, salt, and cinnamon.
Pour in melted butter and stir until the mixture resembles wet sand.
Press ⅔ of the mixture into the bottom of the pan to form the crust.

🍰 Assemble and Bake:

Spread rhubarb filling evenly over the crust.
Sprinkle remaining oat mixture over the top as crumble.
Bake for 30–35 minutes or until golden brown.
Let bars cool completely before slicing for clean edges.

✅ Variations and Substitutes

Add strawberries: Swap ½ cup rhubarb for chopped strawberries for a sweeter twist.
Make it vegan: Use plant-based butter or coconut oil.
Make it gluten-free: Use certified GF oats and almond or oat flour.

✅ Storage & Reheating Tips

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze individually wrapped bars up to 2 months. Thaw in fridge overnight.
Reheat: Enjoy cold or warm slightly in the microwave for 10–15 seconds.

✅ Nutrition Info (per bar, based on 12 servings)

Calories: ~210
Protein: 3g
Fiber: 2g
Sugar: 10g
Carbs: 26g
Fat: 10g

❓ Frequently Asked Questions (FAQs)

Q1: Can I use frozen rhubarb in these bars?
Yes! Just thaw and drain well before cooking. Frozen rhubarb may release more water, so add an extra ½ tsp of cornstarch.

Q2: Are these rhubarb bars more sweet or tart?
They’re a perfect balance! The maple syrup sweetens the rhubarb just enough, while the oat crust adds a buttery richness.

Q3: Can I make these bars ahead of time?
Absolutely. Make them a day in advance and store covered at room temp or refrigerate for up to 5 days.

Craving more fruity bakes? Check out my Rhubarb Muffins Recipe recipe next!

This recipe is brought to you by Chef Kushal, your go-to kitchen buddy for comforting, wholesome, and flavor-packed recipes. Follow @CookWithKushal for more seasonal eats and cozy baking inspo!