Rhubarb Bar
Rhubarb bars combine tart rhubarb with a sweet oat and brown sugar crust, offering a delightful treat perfect for dessert or a sweet snack adaptable for all ages.
Ingredients
Instructions
- Cook rhubarb, sugar, and vanilla until the rhubarb softens, then set aside to cool.
- Combine oats, flour, brown sugar, and soda, then stir in cornstarch mixed with water to form the topping mixture.
- Pour three-quarters of the oat mixture into a lightly greased 9 x 13-inch baking dish.
- Spread the cooked rhubarb over the crust.
- Sprinkle the remaining one-quarter of the oat mixture on top of the rhubarb.
- Bake at 350°F (175°C) for 40 minutes until golden and bubbly.
- Serve plain or with ice cream or whipped cream, hot or cold.
Tips & Substitutions
For added flavor, consider incorporating a teaspoon of cinnamon into the oat mixture. If rhubarb isn't available, you can substitute it with strawberries or apples for a different twist. Ensure the butter is softened before mixing for a smoother topping. This recipe can easily be adjusted for taste; feel free to reduce the sugar if desired to suit your preference.
Serving Suggestions
These rhubarb bars are delicious served warm or cold. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. Consider serving alongside a light salad or a cup of tea for a delightful afternoon treat. For more dessert ideas, browse more American recipes to complement your meal.
Storage & Reheating
Once cooled, store leftover rhubarb bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars by wrapping them tightly in plastic wrap and placing them in a freezer-safe container; they will keep for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Bar contains roughly 539 calories, with 5g protein, 77g carbohydrates, and 22g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess liquid before cooking, as frozen rhubarb can release more moisture during cooking. This will help maintain the texture of your bars.
How can I make this recipe gluten-free?
To make gluten-free rhubarb bars, substitute regular flour with a gluten-free all-purpose flour blend. Ensure that your oats are labeled gluten-free, as some oats may be contaminated with gluten. This way, you can enjoy a delicious dessert without gluten.
What can I do if my rhubarb is too tart?
If your rhubarb is overly tart, you can increase the sugar in the recipe slightly to balance the flavors. Additionally, pairing the bars with sweet toppings like ice cream or whipped cream can help offset the tartness and enhance the overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).