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Oatmeal Rhubarb Bars

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Oatmeal Rhubarb Bars

Today we will be sharing Easy Spring Recipes. Springtime for me has always screamed Rhubarb! Each spring my sister Joan and I would wait patiently for the rhubarb to peek through the dirt. Aggie would let us know when the rhubarb was ready and we run to our rhubarb patch, located in the far corner of our backyard. We’d pick the largest stalks of rhubarb we could easily pull from the ground.

Fresh Rhubarb and Sugar

Then we would run to the side of the house and wash off our stalks under running water from the green garden hose. Joan and I would sit on the front porch, dipping fresh picked rhubarb stalks into small bowls of sugar. Aggie always made this recipe for Oatmeal Rhubarb Bars during the spring months when rhubarb was plentiful. Aggie also made rhubarb sauce and for breakfast I would have rhubarb sauce over toast.

Sweet, Tart, Delicious Rhubarb, The Classic Springtime Favorite.

Oatmeal Rhubarb Bars

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients

  • 3 cups fresh or frozen
    unsweetened sliced rhubarb
  • 1 cup
    sugar
  • 1/4 cup
    water
  • 1/2 cup
    granulated sugar
  • 2 tablespoons
    all-purpose flour
  • 1 teaspoon
    vanilla extract
  • 2 teaspoons
    lemon zest
  • 1 1/2 cups
    all-purpose flour
  • 1 1/2 cups
    rolled oats
  • 1 cup packed
    brown sugar
  • 1/4 teaspoon
    baking soda
  • 1 cup
    shortening
  • 1/2 cup
    chopped pecans or walnuts

Cooking Directions

  1. Grease a 13 x 9 x 2-inch baking pan; set aside.
  2. For filling: In a medium saucepan combine rhubarb, the 1 cup granulated sugar and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
  3. Meanwhile, in a small bowl combine the 1/2 cup granulated sugar and the 2 tablespoons flour. Stir into rhubarb mixture. Cook and stir about 1 minute more or until thick. Remove from heat; stir in vanilla extract and lemon zest. Set aside.
  4. In a medium mixing bowl, combine the 1 1/2 cups flour, oats, brown sugar and baking soda. Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs. Stir in 1/2 cup pecans or walnuts. Reserve 1 cup of the crumb mixture.
  5. Press remaining crumb mixture into the bottom of prepared pan. Evenly spread rhubarb mixture on top. Sprinkle with reserved crumb mixture.
  6. Bake in a 375 degrees oven for 30 to 35 minutes or until the top is golden brown. Cool on a wire rack. Cut into bars.

 

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Comments

    • Hi Cheri~
      Yes, it was.
      My mom made so many delicious things with rhubarb.
      Now I buy my rhubarb at a local farm stand and
      it's great. Nice and fresh.
      Lynn

      Reply

  7. Exactly. My husband does exactly the same thing…dipping a stalk of sour rhubarb into sugar. I have to admit, it's delicious. Nothing says spring like rhubarb. My plant is totally out of control.

    Reply

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