Rhubarb Oat Crumble Bars
Rhubarb Oat Crumble Bars are a new family favorite! The buttery oat crumble perfectly complements the sweet, yet tangy fresh rhubarb filling.
Servings: 12 bars
Equipment
- Food processor
- Pastry blender
- 8x8 baking dish
Ingredients
Rhubarb Filling
- ½ lb rhubarb trimmed and sliced
- 1 tsp arrowroot starch
- ¼ cup + 2 Tbsp raw sugar
- ¼ cup water
Oat Crumble
- 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
Instructions
Rhubarb Filling
- 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.
Oat Crumble
- Line an 8x8 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!
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