Looking for a quick, easy seasonal dessert? Rhubarb Oat Crumble Bars are perfect for any spring occasion from Memorial Day cookouts to a relaxing summer night on the back porch. When I first tried this recipe, I had no idea how it would turn out, but it ended up being a major success! For the oat crumble, I used the same recipe as my Refined Sugar Free Date Bars, except this time I made a sweet rhubarb jam filling. The results were nothing short of fabulous.
Notes on the Filling
I’ve now made two batches of these bars. The first attempt I made as it is written in the recipe below, but the second time, I doubled the rhubarb filling. Both ways work just fine, though you’ll need to bake for a bit longer with extra filling. If your favorite part is the buttery oat crumble, then stick with the recipe as is, but if you love the fruity filling, go ahead and add more for a thick gooey bar. Also, now that strawberries are starting to blossom and will be ready soon, you you certainly try adding some to the jam as well. I know I’ll be trying that in a few weeks!
As ususal, I’m always trying to make foods as healthy as possible. I wouldn’t classify Rhubarb Oat Crumble Bars as healthy, but they do have a few positive attributes. The first is using local, organic rhubarb. If you can’t grow your own, definitely check out your local farmers market because the freshest ingredients make for the best desserts.
I also eliminated refined sugar. I used raw granulated sugar in the filling and sucanat in the crumble. Sugar is still sugar no matter what and needs to be eaten in moderation, but at least these kinds are a little less processed. The flours are also less refined. I used a blend of whole wheat pastry flour and ground oats for more fiber and a lower glycemic index than using refined white flour. Plus the oats add a nice, hearty texture.
Finally, there’s the butter. A lot of butter. Like, a whole stick in one 8×8 pan. This is not something I deem healthy, but I do prefer using organic butter from Organic Valley because I can be sure there aren’t antibiotic residues in it and the cows are well cared for and enjoy summers on pasture.
Related Recipes to Try
Rhubarb Oat Crumble Bars
- Food processor
- Pastry blender
- 8×8 baking dish
- ½ lb rhubarb trimmed and sliced
- 1 tsp arrowroot starch
- ¼ cup + 2 Tbsp raw sugar
- ¼ cup water
- 1 cup old fashioned oats
- ½ cup whole wheat pastry flour
- ¼ cup + 2 Tbsp sucanat
- ¼ tsp baking soda
- ⅛ tsp salt
- ⅛ tsp cinnamon
- ½ cup Organic Valley Butter cold
- Place all the ingredients in a medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat and simmer for about 20 minutes or until the rhubarb is soft and the sauce has thickened considerably.
- Set aside to cool completely. It could also be made ahead of time and stored in the refrigerator until ready to use.
- Line an 8×8 baking dish with parchment paper and preheat the oven to 350°F.
- Place the oats in a food processor and pulse until it forms a coarse flour.
- Place the oats in a large bowl and add the flour, baking soda, salt, sucanat, and cinnamon.
- Cut in the butter and incorporate into the dry ingredients with a pastry blender or in a food processor.
- Take ⅔ of the mixture and press it into the bottom of the baking dish until it evenly covers the bottom.
- Using an offset spatula, spread the cooled rhubarb filling over the bottom crust.
- Take the rest of the oat crumble and sprinkle it on top.
- Bake for 20-30 minutes, until the top crust becomes golden brown.
- Let cool completely before slicing. Store in the refrigerator, but bring to room temperature before serving for best flavor. Enjoy!