It’s rhubarb season, and the plants are in high production right now, so we have an abundance! It’s high time we share our absolute favorite rhubarb bars!
Confession of Rhubarb Obsession
My love for rhubarb runs deep. In fact, when we were closing on our house the lady at the title company paperwork asked what brought us up to South Dakota.
Mark had good reasons.
However, I cited my love of rhubarb.
I’m not even kidding you…I really said that. And I wasn’t even embarrassed that it might sound silly. Because it isn’t SILLY!
Being enamored with rhubarb is probably due to growing up with it as a staple for our summer sweets. Our family enjoyed a whole gamut of rhubarb desserts, rhubarb sauce, pie, crisp, jam, cake, bread, muffins, lemonade rhubarb slush, and cookies.
Last fall, I started 4 new rhubarb plants from seed last year, so by next summer, I should be up to my ears in rhubarb and have many opportunities to share our family’s favorite rhubarb treats with you for years to come!
Our Favorite Rhubarb Bars
Today, I’m going to share our absolute favorite rhubarb bars with you that even people who don’t like rhubarb LOVE. These bars are no-fuss and very simple with just the perfect balance of sweet/tart.
These bars have the perfect balance of flavor. They are tart and sweet with oatmeal. With the streusel topping, they are pretty similar to a crisp but definitely have more structure and fall into the “bar” category.
The Very Best Rhubarb Bars
- 3 c. rhubarb diced
- 1 ½ c. granulated sugar
- 1 tsp. vanilla extract
- 2 tbsp. cornstarch
- 1 ½ c. quick oats
- 1 ½ c. all-purpose flour
- 1 c. brown sugar
- ½ tsp. baking soda
- 1 c. butter
- Preheat the oven to 375°F and spray a 9 X 13-inch pan with nonstick cooking spray.
- In a small bowl, dissolve the cornstarch in ¼ cup of cold water.
- Pour the cornstarch mixture into a medium saucepan along with the remaining filling ingredients. Cook mixture over medium heat until thickened.
- Set aside the filling aside and let it cool while preparing the crust.
Prepare the Crust:
- In a medium bowl, cream the butter and brown sugar until consistent texture.
- Add the quick oats, flour, and baking soda to the sugar mixture. Continue mixing until you have an even consistency.
Assemble & Bake:
- Press ¾ of the crust mixture into the bottom of the prepared pan.
- Pour the rhubarb filling on top of the crust.
- Arrange the rest ¼ of the crust mixture on top.
- Bake for 25 to 30 minutes.
- Let cool slightly before cutting.