Can I use frozen rhubarb in this recipe?

Yes, frozen rhubarb works perfectly in this amish oatmeal rhubarb bars recipe . Just thaw it completely and drain any excess liquid before mixing it with the sugar and cornstarch. This helps keep the bars from getting soggy.

How do I make these bars healthier?

To create a healthier version, try swapping in whole wheat flour for half of the all-purpose, reduce the sugar slightly, or use coconut sugar . You can also add chia seeds , flaxseed, or chopped nuts for more fiber and healthy fats similar to how we boost nutrition in our gluten-free sugar-free cake .

What’s the best way to cut these bars cleanly?

Let the bars cool fully in the pan, then refrigerate for 30 minutes before slicing. Use a sharp knife, wipe it clean between cuts, and lift the bars using the parchment overhang for the neatest squares.

Can I double the recipe for a larger batch?

Absolutely. This amish oatmeal rhubarb bars recipe easily doubles. Just use a 9x13-inch pan and increase bake time by 5–8 minutes. They’re perfect for gatherings or sharing—just like our crowd-pleasing kentucky derby bars .

Amish Oatmeal Rhubarb Bars Recipe

Name: Amish Oatmeal Rhubarb Bars Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Amish
Ingredients: 1½ cups old-fashioned rolled oats; 1 cup all-purpose flour; 1 cup packed brown sugar; ½ teaspoon baking soda; ½ teaspoon kosher salt; ½ cup unsalted butter, melted; 1 cup chopped rhubarb (fresh or thawed); ½ cup granulated sugar; 1 tablespoon cornstarch; 1 tablespoon lemon juice; 1 teaspoon vanilla extract

Description

This Amish oatmeal rhubarb bars recipe combines a chewy oat crust, tart rhubarb filling, and buttery crumble topping for the ultimate rustic dessert bar. Easy, wholesome, and nostalgic.

Ingredients

Scale

1½ cups old-fashioned rolled oats

1 cup all-purpose flour

1 cup packed brown sugar

½ teaspoon baking soda

½ teaspoon kosher salt

½ cup unsalted butter, melted

1 cup chopped rhubarb (fresh or thawed)

½ cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.

2. In a bowl, mix oats, flour, brown sugar, baking soda, and salt.

3. Stir in melted butter to form a crumbly mixture. Reserve ⅓ for topping.

4. Press ⅔ of mixture into the pan to form a crust.

5. In another bowl, toss rhubarb with sugar, cornstarch, lemon juice, and vanilla.

6. Spread rhubarb filling evenly over crust. Sprinkle remaining oat mix on top.

7. Bake for 35–40 minutes until golden and bubbling.

8. Cool fully, then refrigerate 30 minutes for clean slices. Cut and serve.

Notes

Use fresh or frozen rhubarb—just drain well if frozen.

Add chopped nuts or cinnamon to the oat layer for variation.

Store in fridge up to 7 days or freeze up to 2 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert, Snack, Bars
Method: Baking
Cuisine: Amish, American

Nutrition

Serving Size: 1 bar
Calories: 185
Sugar: 13g
Sodium: 90mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1.5g
Protein: 2g
Cholesterol: 15mg