Heavenly Amish Oatmeal Rhubarb Bars in Just 5 Steps

Let me tell you about my absolute favorite springtime treat – these Amish oatmeal rhubarb bars that taste like sunshine in dessert form! There’s something magical about how the tart rhubarb plays off the sweet oat crust – it’s like biting into the perfect balance of flavors. I first discovered this recipe at a little Amish farm stand years ago, and after one bite, I knew I had to recreate it at home.

Now, I make these bars every year when rhubarb season hits. The smell of buttery oats and bubbling rhubarb filling my kitchen is pure happiness. What I love most is how simple they are – just basic ingredients you probably already have, coming together to create something truly special. Whether you’re new to rhubarb or a longtime fan, these bars will make you a believer!

Trust me, once you try these Amish oatmeal rhubarb bars with their crisp golden top and jammy pink filling, you’ll understand why they’ve become my go-to dessert for picnics, potlucks, and just-because-I-want-something-delicious days.

Why You’ll Love These Amish Oatmeal Rhubarb Bars

Let me count the ways these Amish oatmeal rhubarb bars will steal your heart! First off, they’re ridiculously easy to make – no fancy equipment needed, just simple mixing and baking. But don’t let their humble origins fool you; the flavor combination is out of this world.

Here’s what makes them so special:

• That perfect sweet-tart balance: The jammy rhubarb filling gives you that delightful pucker, while the buttery oat crust keeps everything sweet and mellow. It’s like springtime in every bite!
• Wholesome ingredients: We’re talking rolled oats, fresh rhubarb, and pantry staples – nothing artificial or complicated here.
• Versatile treat: Equally at home at a fancy brunch or as a quick snack with your afternoon coffee.
• Crowd-pleaser magic: I’ve never brought these to a gathering without someone asking for the recipe.
• Comfort food vibes: There’s something nostalgic about that crumbly oat texture that just feels like home.

Seriously, if you love desserts that aren’t too sweet but still satisfy that craving, these Amish oatmeal rhubarb bars are about to become your new obsession. The hardest part? Waiting for them to cool before digging in!

Ingredients for Amish Oatmeal Rhubarb Bars

Okay, let’s gather our goodies! These simple ingredients come together like magic. I always measure everything out first – my grandma called this “mise en place” and swore it prevented baking disasters. Here’s what you’ll need:

• 1 cup all-purpose flour (I’ve tried whole wheat, but trust me, all-purpose gives the best texture)
• 1 cup rolled oats – not quick oats! The old-fashioned kind give that perfect chew
• 1/2 cup packed brown sugar – pack it in there nice and tight for maximum flavor
• 1/2 cup softened butter – leave it out for an hour or so until it’s spreadable but not melted
• 2 cups chopped rhubarb – about 3-4 stalks, trimmed and cut into 1/2-inch pieces
• 1/2 cup granulated sugar – for balancing that rhubarb tartness
• 1 tbsp cornstarch – our thickening hero for the filling
• 1/2 cup water – just plain ol’ water works fine
• 1 tsp vanilla extract – the good stuff if you’ve got it

That’s it! See? No weird ingredients – just simple, wholesome goodness waiting to become something amazing.

How to Make Amish Oatmeal Rhubarb Bars

Alright, let’s get baking! These Amish oatmeal rhubarb bars come together in just a few simple steps, but I’ll walk you through each one so they turn out perfect. First things first – preheat that oven to 350°F (175°C) and grab your 9×9-inch baking pan. A little butter or non-stick spray will keep everything from sticking – trust me, you don’t want to lose any of that delicious crust!

Preparing the Crust

This is where the magic starts! In a big mixing bowl, combine the flour, oats, packed brown sugar, and that softened butter. Now get your hands in there – yes, really! – and mix until it looks like coarse crumbs. The warmth from your fingers helps the butter distribute evenly. Once it’s nice and crumbly, press exactly half of this mixture firmly into your prepared pan. I use the bottom of a measuring cup to really pack it down – this gives us that perfect sturdy base.

Making the Rhubarb Filling

While your oven’s heating up, let’s make that gorgeous pink filling. Toss the chopped rhubarb, granulated sugar, cornstarch, water, and vanilla into a medium saucepan. Turn the heat to medium and stir constantly – those first few minutes are crucial to prevent sticking. You’ll see the magic happen as the rhubarb softens and the mixture thickens into a glossy, jam-like consistency. This usually takes about 5-7 minutes. Don’t walk away! Overcooked rhubarb loses its bright flavor and turns mushy. When it coats the back of your spoon nicely, it’s done – pull it off the heat.

Assembling and Baking

Now for the fun part! Pour that beautiful rhubarb filling over your pressed crust, spreading it evenly to the edges. Then sprinkle the remaining oat mixture over the top – no need to press this time, we want those crumbly bits to get golden and crisp. Slide it into your preheated oven and bake for 30-35 minutes. You’ll know they’re done when the edges are bubbly and the topping turns a gorgeous golden brown. Here’s the hardest part – let them cool completely in the pan before cutting! I know it’s tempting, but waiting ensures clean slices and lets the flavors settle. About an hour should do it.

Tips for Perfect Amish Oatmeal Rhubarb Bars

After making these Amish oatmeal rhubarb bars more times than I can count, I’ve learned a few tricks to guarantee perfect results every time. First, always use fresh rhubarb when it’s in season – that bright pink color and tart flavor just can’t be beat! If the stalks are super thick, I sometimes peel off any tough outer strings with a vegetable peeler.

Here are my can’t-live-without tips:

• Oven thermometer check: Ovens lie! Mine runs hot, so I always verify the temperature. At 350°F, these bars bake up just right – too hot and the topping burns before the filling sets.
• Cooling patience: I know, I know – waiting is hard. But cutting warm bars turns them into a crumbly mess. Give them a full hour to set up.
• Knife trick: For super clean cuts, I run my knife under hot water between slices. Wipe it dry each time for perfect edges.
• Texture test: The filling should be jammy but not runny when done. If it’s too liquidy, bake 5 more minutes.

One last thing – don’t skip the vanilla! It might seem small, but it rounds out the flavors beautifully. Now go make some magic!

Storing and Serving Amish Oatmeal Rhubarb Bars

These Amish oatmeal rhubarb bars keep like a dream! Just pop them in an airtight container with a sheet of parchment between layers (if you’re stacking), and they’ll stay fresh at room temperature for up to 5 days. Though between you and me, they rarely last that long in my house!

For serving, I love them slightly warmed with a scoop of vanilla ice cream – the contrast of cold cream and warm, jammy rhubarb is heavenly. They’re also fantastic at room temperature with your morning coffee or packed in lunchboxes for a sweet surprise. If you want to get fancy, dust them with powdered sugar right before serving for that perfect bakery-style finish.

Pro tip: If you need to store them longer, they freeze beautifully for up to 3 months. Just wrap individual bars tightly in plastic before freezing – perfect for satisfying sudden rhubarb cravings!

Amish Oatmeal Rhubarb Bars Nutritional Information

Now, let’s talk numbers – but remember, these are just estimates! Actual nutrition can vary based on your specific ingredients and portion sizes. Each delicious bar comes in at about 180 calories, with 28g carbs (including 2g fiber) and 7g fat. You’re getting a little protein boost too (2g per bar), and that bright rhubarb packs a vitamin C punch!

Here’s my baker’s disclaimer: I’m sharing these values to give you a general idea, but don’t stress over exact numbers. After all, some days call for bigger portions – I won’t judge if you sneak an extra half-bar!

Frequently Asked Questions

I get so many questions about these Amish oatmeal rhubarb bars – which makes me happy because it means people are baking them! Here are the answers to the ones I hear most often. Don’t be shy if you’ve got others – I love talking rhubarb!

Can I Use Frozen Rhubarb?

Absolutely! Thaw frozen rhubarb completely and drain off any excess liquid before using. I usually pat it dry with paper towels too – this keeps the filling from getting watery. You might need to cook the filling a minute or two longer since frozen rhubarb releases more moisture.

How Do I Prevent a Soggy Crust?

Two tricks: First, really pack that bottom crust down firmly. Second, let the cooked filling cool for about 5 minutes before spreading it on the crust – this helps thicken it up. If you’re extra worried, you can pre-bake the crust for 10 minutes before adding the filling.

Can I Make These Gluten-Free?

Yes! Swap the all-purpose flour for your favorite gluten-free blend (I like one with xanthan gum already in it). Keep the oats, but make sure they’re certified gluten-free if that’s a concern. The texture comes out nearly identical!

How Long Do They Keep in the Freezer?

These bars freeze like a dream! Wrap them individually in plastic, then pop in a freezer bag. They’ll stay perfect for up to 3 months. Thaw at room temperature when the craving hits – no microwave needed!

Share Your Experience

I’d love to hear how your Amish oatmeal rhubarb bars turned out! Did you add any special twists? Maybe a sprinkle of cinnamon or a handful of strawberries? Drop a comment below – your baking adventures might just inspire someone else’s kitchen magic. Happy baking, friends!

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