Rhubarb Oat Bars

When I was growing up, I often spent a few weeks every summer at my Nanna’s house. My grandmother had a gorgeous backyard garden full of perennial flowers, but she had one patch of rhubarb that I was always drawn to. I enjoy tart flavors, and I could happily chomp on raw stalks of rhubarb when I was younger and loved the sour taste. While my cousins would dip the rhubarb stalks in sugar, I preferred mine in the natural state.

Every spring when rhubarb finally makes it appearance in our local grocery stores and markets, I buy up bunches of rhubarb to chop and freeze so that I have some available even when it is out of season. Although I do enjoy the combination of sweet strawberries with rhubarb, I also like using rhubarb on its own in my baking. These rhubarb oat bars are not too sweet, and the use of oats and spelt flour keeps them a little healthier than most baked goods.

Buon Appetito!
Deborah Mele 

Rhubarb Oat Bars

Rhubarb Oat Bars

Yield: Serves 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

A tender bar, chock full of oats and almonds with tart rhubarb jam filling.


  • 3 1/2 Cups Chopped Fresh Rhubarb
  • 2 1/2 Cup Packed Dark Brown Sugar, Divided
  • 8 Tablespoons Water
  • 2 Teaspoons Lemon Juice
  • 8 Teaspoons Cornstarch
  • 2 Cups Regular (Old Fashioned) Oats
  • 1 1/2 Cups White Spelt Flour
  • 1 Cup Sliced Almonds
  • 1/2 Teaspoon Salt
  • 1 Cup Butter, Melted


  1. Preheat oven to 350 degrees F.
  2. In a saucepan, mix together the rhubarb, 1 1/4 cup brown sugar, half the water, and lemon juice.
  3. Bring to a boil, stirring often, then reduce heat to medium and cook until the rhubarb has softened, about 5 minutes.
  4. Stir together the remaining water and cornstarch, then slowly stir this into the rhubarb mixture.
  5. Continue to cook another 2 minutes or until the mixture has thickened.
  6. Remove from the heat and set aside until needed.
  7. In a large bowl, combine the oats, flour, almonds, remaining brown sugar, and salt.
  8. Stir in the butter, and mix until you have a crumbly texture.
  9. Line a 13 x 9 inch cake pan with parchment paper with a 2 inch overhang.
  10. Press half the oat mixture into the pan, then spread the rhubarb mixture on top.
  11. Crumble the remaining oat mixture over the jam to cover.
  12. Bake 35 minutes, or until the bars are golden brown.
  13. Cool completely, then remove the bars to a cutting board.
  14. Cut into squares and enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1 bar
Amount Per Serving: Calories: 462Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 41mgSodium: 225mgCarbohydrates: 65gFiber: 5gSugar: 39gProtein: 7g

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