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Strawberry Rhubarb Oatmeal Bars Recipe

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4.3 from 25 reviews

  • Author: Amina
  • Total Time: 40 minutes
  • Yield: 16 bars
  • Diet: Vegetarian

Description

These Strawberry Rhubarb Oatmeal Bars combine a buttery oat crust and crumbly topping with a sweet and tangy strawberry rhubarb filling. Perfect as a wholesome snack or dessert, they bake up soft and jammy with a satisfying texture from the oats.

Ingredients

Oatmeal Crust & Crumble Topping

  • 1 cup all-purpose flour (130 grams / 4.5 ounces)
  • 1 2/3 cup quick oats (140 grams / 5 ounces)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup brown sugar (100 grams / 2.5 ounces)
  • 1 large egg
  • 1/3 cup melted butter (70 grams / 2.5 ounces)
  • 1/4 cup maple syrup (80 grams / 2.8 ounces)

Strawberry Rhubarb Filling

  • 2 cups diced strawberries (dice 1/4″ pieces, 283 grams / 10 ounces)
  • 1 1/2 cups diced rhubarb (dice 1/4″ pieces, about 200 grams / 7 ounces)
  • 1/3 cup granulated sugar (67 grams / 2.4 ounces)
  • 1 Tbsp lemon juice (fresh or bottled)
  • 1 Tbsp corn starch

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Line an 8×8 inch metal baking pan with parchment paper, leaving two opposite sides overhanging to use as handles for easy removal of the bars.
  2. Combine Dry Ingredients: In a large bowl, stir together the flour, quick oats, baking powder, cinnamon, salt, and brown sugar until evenly mixed.
  3. Add Wet Ingredients: Pour in the melted butter, maple syrup, and crack in the egg. Stir until all ingredients combine to form a crumbly mixture.
  4. Press Crust: Reserve about 1 ½ cups of the oatmeal mixture for the topping. Evenly press the remaining mixture firmly into the bottom of the prepared pan to create the crust layer.
  5. Prepare Filling: In a separate bowl, toss the diced strawberries and rhubarb with lemon juice to coat. In a small bowl, mix the granulated sugar and cornstarch together until no lumps remain, then sprinkle this over the fruit and stir gently to coat evenly.
  6. Assemble Bars: Pour the fruit filling evenly over the pressed oatmeal crust in the pan. Dot the reserved 1 ½ cups of oatmeal crumble mixture over the top of the fruit layer. If using a larger 9×9 pan, prepare additional crumble with extra butter, maple syrup, brown sugar, flour, oats, and salt as needed.
  7. Bake: Place the pan in the preheated oven and bake for 20-25 minutes. The topping will turn golden brown and the filling should appear softened and slightly jammy.
  8. Cool and Slice: Remove from oven and let the bars cool completely in the pan—this helps them set so they won’t crumble when cut. Once cool, use the parchment overhang to lift the bars from the pan and slice into 16 squares.
  9. Store: Store bars at room temperature for 2-3 days or refrigerate up to 5 days. The topping may soften in the fridge but the flavor remains delicious.

Notes

  • If strawberries taste bland, add 1/2 tsp vanilla or almond extract to the fruit mixture to enhance flavor.
  • Using an 8×8 inch pan works best; a 9×9 inch pan requires additional crumble topping ingredients.
  • Ensure fruit pieces are diced uniformly (1/4 inch) for even cooking.
  • Let the bars cool fully before slicing to avoid them falling apart.
  • These bars are great for a grab-and-go breakfast or wholesome snack.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert, Snack, Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/strawberry-rhubarb-oatmeal-bars-recipe/