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