Delicious Homemade Rhubarb Streusel Oat Bars Easy Baking Fun 🍰😋✨
Ingredients:
For the Rhubarb Filling:
4 cups (480g) fresh rhubarb, chopped into 1/2-inch (1cm) pieces
1/2 cup (100g) granulated sugar (adjust to taste based on rhubarb tartness)
2 tbsp (16g) cornstarch
1 tsp vanilla extract
For the Oat Base and Crumble:
1 1/2 cups (120g) rolled oats (not instant)
1 1/2 cups (180g) all-purpose flour
1 cup (200g) packed brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup (170g) unsalted butter, melted (or coconut oil for vegan option)
Directions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch (23x33 cm) baking pan, or line with parchment paper, leaving an overhang for easy removal.
2. Prepare the filling: In a medium bowl, gently toss the chopped rhubarb with granulated sugar, cornstarch, and vanilla extract until evenly coated. Set aside.
3. Prepare the oat mixture: In a large bowl, whisk together the rolled oats, flour, brown sugar, baking powder, cinnamon, and salt.
4. Pour the melted butter (or coconut oil) over the oat mixture and stir with a fork until crumbly and evenly moistened.
5. Reserve about 1 1/2 cups of the oat mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking pan to form the base.
6. Spread the rhubarb filling evenly over the oat base.
7. Sprinkle the reserved oat crumble mixture evenly over the rhubarb filling.
8. Bake for 35-45 minutes, or until the topping is golden brown and the rhubarb filling is bubbly around the edges.
9. Let the bars cool completely in the pan on a wire rack before cutting into squares. This helps the filling set properly.
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 35-45 minutes | Total Time: approx 1 hour (plus cooling) | Calories per Serving: approx. 250-300 per bar | Number of Servings: 16-20 bars
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