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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.
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Course: Dessert
Cuisine: American
Keyword: baking, bars, crumble, fall dessert, oat bars, oatmeal, refined sugar free, rhubarb
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 bars
Author: Rachel Alexandra

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
  • tsp salt
  • 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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