Rhubarb Oatmeal Bars

Rhubarb Oatmeal Bars

4.5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 254.7
  • Total Fat: 7.9 g
  • Cholesterol: 20.7 mg
  • Sodium: 159.6 mg
  • Total Carbs: 51.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.1 g

View full nutritional breakdown of Rhubarb Oatmeal Bars calories by ingredient
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Number of Servings: 12


    1/2 cup unsalted butter, softened (1 stick)

    1 cup packed brown sugar

    1 1/2 cups all purpose flour

    1/2 tsp salt

    1/2 tsp baking soda

    1 1/2 cups old fashioned oats

    1/4 cup water


    3 cups chopped rhubarb (1/2 inch pieces)

    3/4 to 1 cup sugar (I used 1 cup, but 3/4 is also fine)

    2 tablespoons cornstarch

    1/2 tsp vanilla

    1/2 tsp ginger

    1 tablespoon orange zest

    3 tablespoons orange juice

    1/4 cup water


Heat oven to 350. Grease a 13x9-inch baking pan with butter or non-stick spray.

Make filling first.

Combine all ingredients in a medium saucepan over medium high heat. Dissolve sugar and bring to a boil, stirring occasionally. Reduce heat to low. Cook until rhubarb has broken down and mixture has thickened a bit. The mixture should be like syrup (meaning not entirely liquid and not as thick as jam). This will take about 10 to 15 minutes. Keep in mind that the mixture will thicken as it cools, too. Cool for about 10 minutes.

While the filling cools, make the crust.

Whisk flour, salt, and baking soda together in a medium bowl.

Cream butter and sugar until light and fluffy in the bowl of a mixer fitted with the paddle attachment. Add flour mixture and mix until fully incorporated. Add the oats and 1/4 cup water. Mix until crumbly.

Firmly pat half of this mixture into the greased baking pan.

Then, add the rhubarb mixture. Spread evenly over the crumble mixture.

Sprinkle the remaining crumb mixture on top of the rhubarb.

Bake at 350 for 25 minutes until it starts to brown. Cool. Cut into 12 bars.

Number of Servings: 12

Recipe submitted by SparkPeople user WUAKOS.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    These look wonderful, but I am afraid to make them at present because I might eat the whole pan. - 1/1/13

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  • Incredible!
    Used cinnamon rather than ginger and cut back on both sugars (3/4 instead of 1 cup). Tasted great! Made a second batch with Bob's Red Mill 1 for 1 Gluten Free Flour and that also came out tasty. - 6/3/18

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  • Very Good
    My filling wasn't quite as red (I must have used more green rhubarb stalks) - but otherwise: tasted great and picture matched the final outcome! Thank you - I had quite a bit of rhubarb from a friend, this was a great recipe! - 7/18/16

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  • Very Good
    I made these and liked them very much, except they were a tad too gingery for my taste. I may try then with cinnamon next time. I took them to a church coffee hour, and they were very well received! - 6/1/15

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