Quick Amish Oatmeal Rhubarb Bars with Crumb Topping Recipe

Introduction

These Quick Amish Oatmeal Rhubarb Bars offer a delightful balance of tart rhubarb and sweet crumbly topping. Perfect for a snack or dessert, they come together easily and bake up golden and chewy in just 40 minutes.

Ingredients

• 2 cups fresh rhubarb, sliced into bite-sized pieces
• 2 cups rolled oats
• 1 cup all-purpose flour
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter, melted
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 pinch salt
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup reserved oat mixture (set aside from the bar mixture)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a bowl, mix together the rolled oats, all-purpose flour, baking soda, cinnamon, and salt.
3. Step 3: In a separate bowl, combine the melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Stir until the mixture is smooth.
4. Step 4: Gently fold the chopped rhubarb into the wet mixture.
5. Step 5: Reserve one cup of the oat mixture for the crumb topping.
6. Step 6: Press the remaining oat mixture evenly into a greased 9×13 inch baking pan.
7. Step 7: Spread the reserved oat mixture evenly over the top as a crumbly topping.
8. Step 8: Bake in the preheated oven for 25 minutes or until the bars are golden brown.
9. Step 9: Allow the bars to cool completely before cutting into 12 servings.

Tips & Variations

• Use frozen rhubarb if fresh is not available—just thaw and drain excess moisture before using.
• Add chopped nuts like walnuts or pecans to the oat mixture for extra crunch.
• For a sweeter bar, increase the granulated sugar by 2 tablespoons.
• Try swapping cinnamon for nutmeg or allspice to change the flavor profile.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. Reheat gently in the microwave to refresh the crumbly topping before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats can be used, but rolled oats give a chewier texture. Using quick oats may result in a softer, less textured bar.

Is it possible to make these bars gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free to make these bars gluten-free.

Quick Amish Oatmeal Rhubarb Bars with Crumb Topping Recipe

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★★★★★

4.6 from 138 reviews

• Author: anna
• Total Time: 40 minutes
• Yield: 12 bars 1x

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Description

These Quick Amish Oatmeal Rhubarb Bars with Crumb Topping offer a perfect balance of tart rhubarb and sweet, crumbly oat topping for a delightful treat. Made with wholesome oats, warm cinnamon, and a buttery crust, these bars bake quickly and are perfect for breakfast or a wholesome snack.

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Ingredients

Scale 1x2x3x

Fruit

• 2 cups fresh rhubarb, sliced (cut into bite-sized pieces)

Dry Ingredients

• 2 cups rolled oats (for chewy texture)
• 1 cup all-purpose flour (provides structure)
• 1 tsp baking soda
• 1 tsp cinnamon (adds warmth and flavor)
• 1 pinch salt (balances sweetness)
• 1 cup brown sugar (for sweetness)
• 1/2 cup granulated sugar (to sweeten the bars)

Wet Ingredients

• 1/2 cup butter, melted (to bind ingredients)
• 1 large egg (for binding)
• 1 tbsp vanilla extract (enhances flavor)

Other

• 1 cup reserved oat mixture (set aside from the bar mixture, for topping)

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the ingredients for the bars.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, and salt. Mix these ingredients well to evenly distribute the leavening and spices.
3. Mix Wet Ingredients: In a separate bowl, blend the melted butter with brown sugar, granulated sugar, egg, and vanilla extract. Stir until the mixture is smooth and homogenous.
4. Combine Rhubarb: Gently fold the sliced rhubarb into the wet mixture, careful to distribute it without breaking down the pieces.
5. Prepare Crumb Topping: Set aside 1 cup of the oat and flour dry mixture to be used later as the crumb topping.
6. Assemble Bars: Grease a 9×13 inch baking pan. Press the remaining oat mixture (after reserving the crumb topping) firmly into the bottom of the pan to form the base layer.
7. Add Topping: Evenly spread the reserved oat mixture over the top of the rhubarb batter in the pan to create the crumbly topping.
8. Bake: Place the pan in the preheated oven and bake for 25 minutes, or until the bars have turned golden brown and set.
9. Cool and Serve: Remove from oven and allow to cool completely before cutting into 12 bars to ensure clean slices and the perfect texture.

Notes

• Make sure rhubarb pieces are bite-sized for even cooking.
• Press the base mixture firmly into the pan to help the bars hold together when sliced.
• For a sweeter version, increase granulated sugar slightly or add a drizzle of honey before baking.
• Cool bars completely before cutting to avoid crumbling.
• Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Amish, Oatmeal Bars, Rhubarb, Crumb Topping, Quick Dessert, Breakfast Bars, Easy Baking Recipe