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Sabrina

Gluten, Egg, & Nut Free Rhubarb Oat Bars

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Course: Dessert, Snack
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat the oven to 350 degrees F (177 C).
For the Oat Layer:
  1. 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 9x13 inch pan (no need to grease it), to form a rough crust (it may be a little patchy and uneven).
For the Rhubarb Filling:
  1. 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!