Strawberry Rhubarb Oatmeal Bars

Strawberry Rhubarb Oatmeal Bars are just right for a filling breakfast or a delicious afternoon treat! These mouthwatering oatmeal bars combine tart rhubarb with fresh strawberries for the perfect combination of springtime flavors! Whip up a batch for your family today!

Spring means rhubarb season, and that means it’s time to make some Strawberry Rhubarb Oat Bars. If you grow rhubarb or strawberries in your garden, then this easy recipe is the perfect way to use them up! Otherwise, you can buy fresh rhubarb and sweet strawberries from your local grocery stores.

The texture of these Oatmeal Bars is similar to my Skillet Strawberry Rhubarb Crisp. The main difference is that when making these bars you have a strawberry and rhubarb filling packed together between two layers of the oatmeal crumble mixture and baked, while crisps are made with a fruit layer on the bottom and the oatmeal crumb on top.

What does Rhubarb Taste like?

You’re probably pretty familiar with strawberries, but if you’ve never had rhubarb, you might be hesitant to try it! Let me ease your fears!

Raw rhubarb is generally a pretty tart and sour vegetable, which is why it’s often paired with something sweet.

When raw, rhubarb is crunchy like celery, but it softens as it cooks. 

You can eat the stalk of rhubarb raw or cooked. When I was little, we’d pick the rhubarb that was in my grandmother’s yard, and I’d eat it raw dipping the stalk into a bowl of sugar. It was a delicious springtime treat and I still enjoy eating it that way today!

The best time to find fresh rhubarb is in the spring, as it doesn’t do well in the heat. Most rhubarb is harvested in late winter/early spring.

Strawberry Rhubarb Bars Ingredients

Here’s what you need to make these tasty bars:

For the strawberry rhubarb filling-

Diced strawberries

Diced rhubarb

Granulated white sugar

Cornstarch

Fresh lemon juice

Cinnamon

Kosher salt

For the crust-

Rolled or old-fashioned oats

All-purpose flour

Light brown sugar

Unsalted butter, melted

Make sure to review the recipe card for specific amounts and detailed directions.

How to make Strawberry Rhubarb Oatmeal Bars

These oatmeal bars come together quickly and easily. To save time, wash and dice your strawberries and rhubarb ahead of time and keep them in the fridge until you’re ready to bake!

First, preheat the oven to 400°F. Prepare an 8×8-inch square baking pan by coating it generously with butter. You could also use aluminum foil or parchment paper hanging over the sides, but make sure to spray the foil with cooking oil.

Next, mix the granulated sugar, cornstarch, cinnamon, and salt together in a medium bowl. Add the rhubarb and strawberries and stir to coat. Drizzle the lemon juice over the fruit and stir again to coat. Set this aside while preparing the crust.

Now combine the flour, oats, and brown sugar in another large bowl with a rubber spatula. Pour in the melted butter and stir to combine. If the mixture is too wet add a little more flour.

Press just under half of the oat mixture into the bottom of the pan for your bottom crust.

Spread the fruit mixture on top of the oatmeal crust. Note—if there is a lot of extra liquid in your fruit bowl, use a slotted spoon to transfer the fruit. Otherwise, the bottom of the bars may get soggy.

Scatter the crumb mixture topping on top of the fruit mixture evenly. It won’t cover it completely, but that’s okay!

Finally, bake for 20-25 minutes until the fruit filling is bubbly and the crumble topping is lightly golden brown. Move the pan to a wire rack to cool before cutting.

Cut and serve these strawberry bars as-is (they are delicious warm or cold.) Or consider serving these like a strawberry rhubarb crisp with some whipped cream or a scoop of vanilla ice cream. I know we like to.

Recipe Substitutions

You can use quick oats instead of old-fashioned oats, but the texture will be different. I much prefer using old-fashioned oats.

Substitute maple syrup or agave syrup for the sugar.

Use almond flour or oat flour instead of all-purpose flour for a gluten-free treat.

Fresh lemon juice is best, but you can use the bottled kind.

Add a splash of vanilla extract for added flavor

You can use salted butter for the crust, but then I would omit the salt from the recipe.

FAQs

Can I use frozen strawberries and rhubarb for this recipe?

Yes, you can use either fresh or frozen rhubarb and strawberries for these oatmeal bars. Just make sure the fruit is completely thawed beforehand. I usually put mine in the refrigerator the night before I plan to bake it, and then drain any excess liquid.

How do I store leftover Rhubarb Oatmeal Bars

Store these bars in an airtight container at room temperature for up to 2 days. If you want them to last longer, store them in the fridge for up to 5 days.

Can you freeze Strawberry Oatmeal Bars?

Yes, these bars freeze well! Slice and wrap individually in plastic wrap, then store in a freezer bag. Thaw at room temperature for a few hours or overnight.

Can I make a larger batch of these?

Yes, you can definitely double the recipe and make it in a 9×13 inch baking dish. 

Berry Recipes To Try

Spring and summer make me think of all things “berry”! Here are some of my favorite recipes that feature berries:

Mixed Berry Scones

Baked Berry Oatmeal

Almond Berry French Toast Casserole

Red, White, and Blue Berry Delight

Berry Blast Green Smoothie

Strawberry Rhubarb Recipes

I love a good pie, and this Strawberry Rhubarb Pie with a lattice top is definitely one of my favorites. There’s nothing like a good pie crust, and that filling is perfection. Like these bars, when a slice is topped with a scoop of vanilla ice cream, it’s super hard to resist!

Intimidated by making a pie crust? Then this Strawberry Rhubarb Galette would be an easy option. Make the crust, add the filling and then fold the edges up around the sides and you’ve got a great weeknight dessert or one that’s well-suited for a special occasion, too.

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The post Strawberry Rhubarb Oatmeal Bars appeared first on 365 Days of Baking.