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Snuggle up with these Amish Oatmeal Rhubarb Bars. Every square is packed with sweet tangy rhubarb and a chewy oat base that’s golden and crumbly on top. Grab some pantry staples and fresh rhubarb and you’ll whip up a treat that’s both tart and sugary in no time. It’s the best kind of throwback snack or dessert.
Honestly, I made these to use up rhubarb crowding my fridge and wow did they go fast. My family barely let them cool before digging in for a bite right from the pan.
Amazing Ingredients
- Vanilla extract: makes everything taste warmer and smoother If you’ve got real vanilla use it for the best results
- Water: just a splash helps melt the sugar and cornstarch so the rhubarb cooks nicely
- Cornstarch: thickens up the inside so it’s not runny and leaves things glossy
- Granulated sugar: regular cane sugar makes the rhubarb filling sweet without losing its zing
- Chopped rhubarb: fresh stalks give the signature tart bite Leaves aren’t good to eat so chop just the stems
- Baking soda: helps the bars rise up fluffy rather than getting dense
- Salt: don't forget a pinch—it really makes the flavors pop
- Brown sugar: gives a caramel touch and keeps things moist Always pack it tight in your cup
- Butter softened: this is what makes it rich and tasty Go with European style if you can
- All purpose flour: keeps everything together and gives soft layers Try unbleached for clean flavor
- Old fashioned rolled oats: adds chew and a hearty bite Whole oats work much better than quick types
Simple Step Guide
- Bake and Cool:
- Put your dish in that hot oven thirty to forty minutes. Once the top looks golden and the crust is set, it’s done. Let them sit in the pan until totally cool before slicing so you get clean bars.
- Assemble the Bars:
- Push most of your crumb mix (hold back about two thirds of a cup) into a lined or greased eight inch pan. Make sure to squish it into those corners. Spread the rhubarb filling on top and finish with the crumb you saved scattered all over.
- Prepare the Rhubarb Filling:
- Toss rhubarb, cornstarch, sugar, and water into a small pot. Set it on medium high and keep stirring as it bubbles. Take it off when it gets syrupy and the rhubarb softens—about five to ten minutes—then add your vanilla and let it chill for ten before building your bars.
- Mix the Crumb Topping:
- Stir together oats, soft butter, brown sugar, flour, salt, and baking soda in a bowl. Use your hands so the butter kind of smushes in and you get clumps that look like wet sand. Break up any big butter bits.
- Preheat the Oven:
- Start by cranking up your oven to 350 It should be hot and ready as you put things together so the oat crust cooks through.
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Every time rhubarb pops up in my yard, I know a pan of these is happening soon. My youngest sneaks crumbs right out of the bowl while I'm layering everything up—can’t blame him.
How to Store Leftovers
Keep your extra bars sealed up at room temp and they’ll stay good for a couple of days. Want them to last a week? Pop them in the fridge. For months of storage, freeze them between bits of parchment in a zip bag. If the topping softens, a quick reheat in the oven does the trick.
Swap Tips
No brown sugar? Coconut sugar is a solid stand-in for flavor. For gluten-free needs use a 1:1 gluten free flour instead of regular. You could also use half oats and half chopped nuts if you’re craving crunch.
Serve It Up
They’re just right warm with a big scoop of vanilla ice cream or some whipped cream. Great for packing up in lunches and picnics too. Or, go classy at brunch with a cup of coffee and a few strawberries on the side for a little extra tartness.
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A Little Backstory
Amish kitchens are famous for easy, honest treats. Rhubarb grows like crazy in the Midwest so it always pops up in old-school Amish dishes. Bars are much easier than a pie and perfect if you’re feeding a crew or sharing at any get-together.
Frequently Asked Questions
- → Can I swap frozen rhubarb for fresh?
Go for it—just let frozen rhubarb thaw and pour off any extra water so your bars stay firm, not soggy.
- → How do I keep the topping crunchy?
Let those bars bake till the crumb's golden on top. Don't slice until totally cool so you get that nice crunch.
- → What other fruit can I use instead of rhubarb?
Try apples or strawberries! Just know the bars will taste a little sweeter or different from using rhubarb.
- → Can I make these without gluten?
Yep! Grab gluten-free oats and flour blend so everyone can dig in—works just as well.
- → How should I keep these bars fresh?
Wait for them to cool, keep them in a sealed container for two days on the counter, or stash in the fridge to make them last longer.