Quick Creamy Amish Oatmeal Rhubarb Bars
Delightful dessert bars combining tart rhubarb with a creamy oatmeal base, perfect for any occasion.
Equipment
- Mixing Bowl
- 9x13 inch Baking Dish
- Whisk
Ingredients
Ingredients
- 3 cups Diced Rhubarb Fresh rhubarb, washed and diced.
- 2 cups Rolled Oats Whole rolled oats preferred.
- 1 cup All-Purpose Flour Sifted before measuring.
- 1 cup Brown Sugar Packed brown sugar.
- 0.5 cup Granulated Sugar For the rhubarb filling.
- 0.5 cup Unsalted Butter Melted.
- 2 large Eggs Beaten lightly.
- 1 teaspoon Baking Powder
- 1 pinch Salt Enhances flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish or line it with parchment paper.
- In a large mixing bowl, combine rolled oats, flour, brown sugar, baking powder, and salt. Mix well.
- Add melted butter to the dry mixture and stir until it resembles coarse crumbs.
- Press two-thirds of the oat mixture into the bottom of the prepared baking dish.
- In a separate bowl, mix diced rhubarb, granulated sugar, and beaten eggs until well combined.
- Spread the rhubarb filling over the oat crust evenly.
- Sprinkle the remaining oat mixture over the top of the rhubarb filling.
- Bake for 35-40 minutes until the top is golden brown and the filling is bubbly.
- Allow to cool in the pan for at least 15 minutes before cutting into squares.
- Serve warm or chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week.