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Tangy Rhubarb Oat Bars

Tangy Rhubarb Oat Bars for a Sweet Spring Pick-Me-Up

These Tangy Rhubarb Oat Bars are a quick and satisfying dessert, perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups rolled oats
  • 1 cup all-purpose flour substitute with gluten-free flour if necessary
  • 1 cup brown sugar light or dark
  • 1 teaspoon cinnamon optional
  • 1 pinch salt
  • ½ cup butter melted, or use coconut oil for dairy-free
  • 1 teaspoon vanilla extract use pure for best flavor
For the Filling
  • 2 cups diced rhubarb fresh or frozen

Equipment

  • Oven
  • Mixing bowl
  • baking pan
  • Measuring cups
  • Measuring spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your baking pan.
  2. In a large bowl, combine oats, flour, brown sugar, cinnamon, and salt.
  3. Melt butter and let it cool before mixing it with the dry ingredients and adding vanilla extract.
  4. Press half of the oat mixture into the greased baking pan, then scatter the diced rhubarb on top.
  5. Sprinkle the remaining oat mixture on top of the rhubarb without pressing it down.
  6. Bake in the oven for 30-35 minutes until golden brown and firm on top.
  7. Allow to cool completely in the pan before slicing into squares.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 15mgIron: 1mg

Notes

Serve with a scoop of vanilla ice cream for an indulgent treat. Store in an airtight container at room temperature or refrigerate for a chilled option.

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