Amish Oatmeal Rhubarb Bars Recipe
These Amish Oatmeal Rhubarb Bars feature a buttery oatmeal crust, a sweet-tart rhubarb filling, and a crumbly oat topping. Perfect for spring gatherings, bake sales, or cozy homemade desserts, they are simple to make and delightfully flavorful.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Saucepan
- Spatula or spoon for mixing
- Measuring cups and spoons
- Wire rack for cooling
Ingredients
- For the crust and topping:
- 2 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter melted
- For the rhubarb filling:
- 4 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9x13-inch baking dish with parchment paper.
- In a large mixing bowl, combine oats, flour, brown sugar, and cinnamon. Add melted butter and mix until crumbly.
- Press half of the oat mixture into the bottom of the prepared baking dish to form the crust.
- In a saucepan, combine chopped rhubarb, granulated sugar, cornstarch, and vanilla. Cook over medium heat, stirring frequently, until thickened, about 10 minutes.
- Spread the rhubarb filling evenly over the crust.
- Sprinkle the remaining oat mixture over the filling.
- Bake for 35–40 minutes, until the topping is golden and the filling is bubbly.
- Cool completely in the pan on a wire rack before cutting into bars.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freezing: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw before serving.
Make-Ahead: Prepare the crust and topping up to 2 days ahead; the rhubarb filling can also be made in advance.
Optional Add-Ins: Add nuts or spices like cinnamon or nutmeg to the oat mixture for extra flavor and crunch.
Serving Suggestions: Serve warm with vanilla ice cream, whipped cream, or fresh berries.