There’s something incredibly nostalgic about baking with rhubarb. It reminds me of my childhood summers spent at my grandmother’s farmhouse in Pennsylvania. Her garden was always bursting with fresh produce, and rhubarb was a staple. I vividly remember the first time she taught me how to make these delightful Amish Oatmeal Rhubarb Bars. The kitchen would fill with the sweet-tart aroma of rhubarb mingling with the warm, buttery scent of oats baking to perfection.
These bars are the perfect combination of tart and sweet, with a crumbly oat topping that adds the right amount of texture. The recipe is simple enough to whip up on a lazy Sunday afternoon and sophisticated enough to bring to a summer potluck. Every bite takes me back to those carefree days, where the biggest decision was which flavor of ice cream to have with our freshly baked bars.
One of the things I love about this recipe is its versatility. Over the years, I’ve experimented with different tweaks to make it my own. Sometimes I add a handful of chopped strawberries to the rhubarb mixture for an extra burst of flavor, or I sprinkle a bit of cinnamon into the oat crust for a warm, spicy kick. Whether you stick to the classic recipe or put your own spin on it, these bars are sure to be a hit.
So, gather your ingredients and let’s get baking! Trust me, your kitchen will thank you for it, and your taste buds will be singing with joy.
How to Prepapre the Amish Oatmeal Rhubarb Bars
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Ingredients:
- 1 cup old fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup butter (softened)
- 1/2 cup brown sugar (packed)
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1 1/2 cups chopped rhubarb
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch (heaping)
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
Directions:
Preheat your oven to 350 degrees Fahrenheit.
In a medium bowl, mix together the oats, flour, brown sugar, salt, baking soda, and softened butter until the mixture forms coarse crumbs.
In a 2-quart saucepan, combine the chopped rhubarb, granulated sugar, cornstarch, and water. Cook over medium-high heat, stirring often, until the mixture simmers and the rhubarb softens and thickens, about 5-10 minutes. Remove from heat and stir in the vanilla extract. Allow it to cool for about 10 minutes.
Press all but 2/3 cup of the oat mixture into the bottom of a greased or parchment-lined 8×8 inch baking dish, ensuring an even layer with no gaps.
Spread the rhubarb mixture evenly over the oat base. Sprinkle the reserved oat mixture on top.
Bake in the preheated oven for 30-40 minutes, until the edges are golden and the topping is set.
Allow the bars to cool completely before cutting and serving. Enjoy!
FAQs:
Can I use frozen rhubarb instead of fresh rhubarb?
Yes, you can use frozen rhubarb if fresh rhubarb is unavailable. However, make sure to thaw and drain the frozen rhubarb well before using it in the recipe. This will help to avoid excess moisture that can affect the texture of the bars.
How do I store Amish Oatmeal Rhubarb Bars?
To store these bars, place them in an airtight container. They can be kept at room temperature for up to 2 days. If you want to store them longer, you can refrigerate them for up to a week. Additionally, for extended storage, freeze the bars and thaw them at room temperature before serving.
Can I substitute the butter with a different ingredient?
While butter is recommended for the best flavor and texture, you can substitute it with margarine or coconut oil. Be aware that using coconut oil might give a slight coconut flavor to the bars. Always ensure the substitute is softened before mixing with the dry ingredients.
What can I use instead of cornstarch for thickening the rhubarb filling?
If you don’t have cornstarch, you can use an equal amount of arrowroot powder or tapioca starch. Both alternatives will effectively thicken the rhubarb filling, ensuring it has the right consistency for the bars.
Is it possible to make these bars gluten-free?
Yes, to make these bars gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the oats you use are certified gluten-free, as regular oats may be cross-contaminated with gluten. This way, you can enjoy the bars without any gluten concerns.
Amish Oatmeal Rhubarb Bars
Ingredients
- 1 cup old fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup butter softened
- 1/2 cup brown sugar packed
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1 1/2 cups chopped rhubarb
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch heaping
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium mixing bowl, combine the oats, flour, brown sugar, salt, baking soda, and softened butter until the mixture forms coarse crumbs.
- In a 2-quart saucepan, mix the chopped rhubarb, granulated sugar, cornstarch, and water. Cook over medium-high heat, stirring often, until the mixture simmers and the rhubarb softens and the mixture thickens. This should take about 5-10 minutes. Remove from heat and stir in the vanilla extract. Let it cool for about 10 minutes.
- Press all but 2/3 cup of the oat mixture into the bottom of a greased or parchment-lined 8x8 inch baking dish. Make sure it's evenly spread and there are no gaps.
- Pour the rhubarb mixture over the oat base, spreading it evenly. Sprinkle the reserved oat mixture on top.
- Bake in the preheated oven for 30-40 minutes, until the edges are golden and the topping is set.
- Let the bars cool completely before cutting and serving. Enjoy!
