Rhubarb Bars

Rhubarb Bars

Course: Dessert
Keyword: rhubarb, spring
Servings: 24 bars
Author: Martha Holmberg


  • 9×13 baking dish
  • food processor


For the crust and topping

  • cups rolled oats
  • cups unbleached all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • cups packed brown sugar
  • sticks butter (vegan butter)
  • 1 cup chopped walnuts

For the filling

  • 3 cups chopped rhubarb
  • 1 cup sugar may add up to 1 ½ cups depending on tartness
  • 2 Tbsp cornstarch
  • 1 tsp vanilla extract


  • Put the oats, flour, baking soda, salt, and brown sugar in a food processor and pulse a few ties to blend
  • Add the butter and about half of the nuts and process until the mixture starts to clump together
  • Put half of the mixture nto a 9×13-inch baking dish.
  • Add the remaining nuts to the rest of the oatmeal mixture, pulse onece just to blend, and reserve in the refrigerator for the crumb topping
  • Press the crust mixture into the baking dish to form an even layer over the bottom. Chill while you make the rhubarb filling

Make the filling

  • Heat the oven to 375 degrees
  • Put the chopped rhubarb, sugar, cornstarch, vanilla, and ¼ cup of water into a medium saucepan over medioum-high hea, bring to a boil, stirring constantly, and then reduce the heat to a simmer
  • Continue cooking and stirring until the filling is thick and jam-like, 15 to 25 minues. Let the filling cool and then pour it over the bottom crust.
  • Crumble the remaining topping mixture over the top as evenly as possible; it's okay if the rhubarb peeks through
  • Bake until the bottom crust and topping are nicely golden and the filling is bubbling just a bit around the edges, 25-35 minutes.
  • Cool completely before cutting into approximately 2-inch squares
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