These rhubarb oat bars are a scrumptious cobbler-like treat. They are crisp on the outside, oat-y, sweet, slightly tart (if you want), and slightly gooey… Everything I want in an oat bar. If you aren’t familiar with rhubarb, it looks like pink celery and tastes very sour on its own. When my family asked what I was making, they didn’t seem very excited when I said “rhubarb bars”… but they ended up LOVING them! I think we finished the whole 9×13 pan in about 2 days! We had them for breakfast, snack, and dessert. They were so delicious! I tried this recipe with 1 cup of sugar in the filling and was disappointed that they weren’t tart at all. So I tried again with only ¾ cup and I still felt like they could’ve been more tart. Definitely play around with the amount of sugar to fit your preference. These bars may sound kind of strange and uncommon, but… as long as you like oats, sugar, and cobbler desserts, they will not disappoint.
This post contains an affiliate link to one of my very favorite ingredients. This way it is easy for you to find the ingredient I used at the best price I’ve found. If you click on the link and purchase from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite organic, flavorless coconut oil is here.
Gluten, Egg, & Nut Free Rhubarb Oat Bars
Ingredients
Oat Mixture:
- 1 ½ cups oats certified gluten-free if needed
- 1 ½ cups oat flour
- ⅔ cup brown sugar I like dark brown, but light will also work
- ¼ tsp baking soda
- ¾ cup butter or coconut oil
- 1 tsp vanilla extract
- ½ tsp salt
Rhubarb Filling:
- 3 heaping cups rhubarb cut into 1 inch chunks
- ¾-1 cup sugar depending on if you want it to be slightly tart
- 2 tbsps cornstarch or any starch
- ¼ cup water
Instructions
- Preheat the oven to 350 degrees F (177 C).
For the Oat Layer:
- In a microwave safe bowl, melt the butter/coconut oil in the microwave (about 30-40 seconds). Add the vanilla, salt, brown sugar, and baking soda and mix well. Add the oats and oat flour and mix until everything is well combined. Evenly spread ½-¾ of the mixture into a 9×13 inch pan (no need to grease it), to form a rough crust (it may be a little patchy and uneven).
For the Rhubarb Filling:
- Combine the rhubarb, sugar, water, and starch in a saucepan. Turn the stove on to medium-heat, mix the ingredients well, and let it come to a boil until slightly thickened. Remove from the heat and pour the filling over the oat layer. Evenly spread the filling over the crust with a spoon or spatula. With your hands, crumble the rest of the oat mixture on top of the rhubarb filling (it doesn't have to cover the filling completely). Bake the bars in the preheated oven for about 30 minutes or until slightly browned on top. Remove from the oven, and let it cool for at least 30 minutes. Serve and enjoy!
Recent Comments