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Rhubarb Oat Bars

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Chewy, tangy-sweet oat bars studded with bright rhubarb — easy-to-make and perfect for spring or summer snacking.

Ingredients

Scale
  • 1½ cups old-fashioned oats
  • 1 cup all-purpose flour
  • ½ cup brown sugar, packed
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ cup unsalted butter, melted
  • 1½ cups rhubarb, diced (about 8 oz/225 g)
  • ¼ cup granulated sugar
  • 1 Tbsp cornstarch
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 °F (175 °C). Line an 8×8-inch pan with parchment, leaving overhang.
  2. In a bowl, mix oats, flour, brown sugar, baking soda, salt, and cinnamon.
  3. Stir melted butter into dry mixture until crumbly.
  4. Press about two-thirds of the oat mixture into pan to make an even base.
  5. In a separate bowl, toss rhubarb with granulated sugar, cornstarch, and vanilla until evenly coated.
  6. Spread rhubarb mixture over the oat base.
  7. Crumble remaining oat mixture over the rhubarb layer.
  8. Bake 30–35 minutes until the top is golden and filling is bubbling at the edges.
  9. Cool completely in pan (about 1 hour), then lift out using parchment overhang and cut into 12 bars.

Notes

  • Use fresh or frozen rhubarb — no need to thaw.
  • For extra sweetness, stir 1–2 Tbsp honey into the rhubarb filling.
  • Add a handful of chopped strawberries or raspberries for a mixed fruit version.
  • Bars keep in an airtight container at room temperature for 3 days or refrigerated for up to a week.
  • You can freeze baked bars for up to 3 months — thaw before serving.

Nutrition

Find it online: https://ukfinda.com/rhubarb-oat-bars/