Amish Oatmeal Rhubarb Bars

🍪 Sweet, tart, and buttery with a crumbly oat topping!

These bars feature a buttery oatmeal crust, a tangy rhubarb filling, and a crisp streusel topping—perfect for spring and summer!

Ingredients:

Crust & Topping:

1 ½ cups rolled oats (old-fashioned)
1 cup all-purpose flour
1 cup brown sugar, packed
½ tsp baking soda
½ tsp salt
½ cup (1 stick) unsalted butter, melted

Rhubarb Filling:

1 cup fresh rhubarb, finely chopped (or frozen, thawed & drained)
½ cup granulated sugar
1 tbsp cornstarch (or flour for thickening)
1 tbsp lemon juice (balances sweetness)
1 tsp vanilla extract

(Optional: Add ½ tsp cinnamon or a pinch of nutmeg for warmth.)

Instructions:

1. Preheat & Prep:

Preheat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper (or grease lightly).

2. Make the Oat Crust/Topping:

In a bowl, mix oats, flour, brown sugar, baking soda, and salt.
Pour in melted butter and stir until crumbly.
Press ⅔ of the mixture into the pan to form the crust.

3. Prepare Rhubarb Filling:

In another bowl, toss rhubarb, sugar, cornstarch, lemon juice, and vanilla until well coated.
Spread evenly over the crust.

4. Add Topping & Bake:

Sprinkle the remaining oat mixture over the rhubarb.
Bake for 30-35 mins until golden and bubbly.
Cool completely before slicing (helps set the filling).

Tips:

✔️ For extra texture, add ¼ cup chopped nuts (walnuts, pecans) to the oat mix.
✔️ Too tart? Mix rhubarb with ½ cup strawberries for natural sweetness.
✔️ Storage: Keep in an airtight container for up to 3 days (or freeze).

Serve with a scoop of vanilla ice cream for a decadent treat! Enjoy the perfect balance of sweet and tangy. 😊🍓

Let me know if you’d like any adjustments!