Pin it
You get the ultimate cozy combo of a chewy oat base and gooey rhubarb center with these Amish Oatmeal Rhubarb Bars. They’ve got a little tart bite and a touch of sweetness—plus you just need some basics from your kitchen and fresh rhubarb. They’re quick to throw together when you’re after a taste of childhood or just want a treat that hits that sweet-tart spot.
I whipped these up to use all the rhubarb piling up in the backyard. Honestly, they vanished in minutes. When they came out of the oven, my family was circling the kitchen waiting for a square.
Cozy Ingredients
- Chopped rhubarb: the showstopper here Use crisp stalks and ditch those inedible leaves
- Granulated sugar: tames the rhubarb’s tang Smoothest results with cane sugar
- Cornstarch: keeps the filling thick and glossy and stops it from being soupy
- Water: gets your filling started Helps everything dissolve and bubble
- Vanilla extract: richens everything out Go for pure vanilla if you’ve got it
- Brown sugar: brings a caramel hint that’s just right for a soft bite Always pack it in your cup
- All purpose flour: holds the whole bar together in layers Unbleached flour keeps flavors clean
- Baking soda: means your bars stay fluffy not stodgy
- Butter softened: gives the mix that deep, rich taste European-style, if you can swing it
- Salt: perks up every flavor Don’t forget even a pinch
- Old fashioned rolled oats: gives the base tons of chew and a chewy bite Go for classic oats over instant ones
Simple Steps
- Bake and Cool:
- Slide the dish into your hot oven for thirty to forty minutes Wait for a golden top and a firm base. Let the whole thing cool in the pan so you get clean slices.
- Assemble Everything:
- Press almost all the crumb mix firmly into a greased or parchment-lined eight-inch pan. Remember the corners. Layer up the warm rhubarb filling on the bottom, then toss the crumbs you saved all over the top.
- Prep Your Rhubarb:
- Bring the cut rhubarb, sugar, cornstarch, and water to a simmer in a pot over medium heat. Stir really often staving off scorch. When it softens up and the mix turns glossy (five to ten minutes), take it off the stove, swirl in the vanilla, and let it cool down for ten minutes so it thickens up.
- Mix the Crumbs:
- Stir together oats, flour, softened butter, salt, baking soda, and brown sugar with your hands in a bowl. Smoosh in the butter until there aren’t any big clumps—it should look like wet sand.
- Oven Time:
- Turn the oven on to three fifty F before you begin mixing. This makes sure your crust doesn’t bake unevenly.
Pin it
The first time rhubarb pops up, I’m already thinking about making a pan of these bars. My kid always sneaks the crumb topping before I even finish putting them in the oven.
How to Keep Them
Store what’s left in a sealed container on your counter for up to two days. If you need them to last, pop them in your fridge for a week. Want to keep them even longer? Stack with parchment in a freezer bag and keep in the freezer two months. The topping might get a little soft by the next day but you can crisp them back up in the oven fast.
Swap Options
Out of brown sugar? Grab coconut sugar for that same cozy flavor. If you need gluten free, a cup for cup gluten free blend works in place of flour. You can even trade half the oats for chopped nuts to give it some crunch.
Ways to Eat
Grab a square while it’s warm with a scoop of vanilla ice cream or whipped cream—so good. Easy to pack for lunchboxes or a picnic too. For brunch, they’re awesome with coffee and some fresh sliced strawberries to bring that zing.
Pin it
A Short Backstory
Amish bakers are famous for keeping things simple and real. Rhubarb is everywhere in Midwest gardens and winds up in tons of family treats. Making these as bars keeps things easy—no pie fuss—so they’re great for big family get-togethers or sharing with friends at church.
Frequently Asked Questions
- → Is it fine to use frozen rhubarb instead of fresh stuff?
Yep, frozen rhubarb works great too. Just thaw it out and squeeze off any extra water to keep everything nice and firm.
- → How do I keep the crumble topping from getting soggy?
Let them bake until the top is nice and golden. Chill them all the way before cutting for the crispiest top.
- → What could I swap in instead of rhubarb?
Try apples or strawberries if you want something different, but the taste and sweetness will be a bit different from rhubarb.
- → Can these bars be made gluten-free?
Totally! Just grab certified gluten-free oats and throw in gluten-free flour instead of the regular kind.
- → How should I stash these bars once they’re baked?
After they’ve cooled, pop them in a sealed container and keep them on the counter for a couple days, or in the fridge if you want them to last longer.