Rhubarb Bars Recipe
These bars are delicious….if you are a rhubarb lover!! If you are like me, your rhubarb season is once a year and usually only short lived. That is what happens for me. I try to make as many items as possible during that season, but this in one recipe that I make year after year. Several years ago, I had a neighbor that gave me a recipe that was very similar to this. Over time, I have tweaked it and changed it to make it fit perfectly for us. This recipe is what I would call the “fig newton” type of rhubarb bar. I guess that it kinda what it reminds me of. It has a top and a bottom and then a nice sauce layer in the middle. They hold together well and are Oh….so tasty!
Another great thing about this sauce mixture, is when you have that abundance of rhubarb, you can make the sauce ahead of time and freeze it. Saves time for these bars to just be put together in no time, by making the top and bottom crumble/crust for them.
I have also used cherries, from our bushes, or plums, from our trees, as a substitute for the rhubarb and made them that way. So, you can see that these bars are delicious and versatile for what you have on hand, as far as fruits.
Old Fashioned Rhubarb Bars Recipe
In a saucepan, cook together:
- 2 T. arrowroot powder or organic cornstarch
- 1/4 cup water
- 1 1/4 cup sugar (I use organic evaporated cane sugar)
- 4 cups cut up rhubarb (can be fresh or frozen)
- 1 t. vanilla
Cook this mixture until it is thickened and bubbly on low to medium-low heat. It usually takes about 20 minutes.
While this is cooking, mix together:
- 3/4 cup butter (softened)
- 1 1/2 cup oatmeal
- 1 cup brown sugar
- 1 1/2 cup flour (or gluten free flour mix)
- 1/2 t. baking soda
- 1/2 t. salt
Pin this recipe for later.
Use a pastry blender or fork to get a crumbly consistency.
Grease a 9 x 13 pan. (Merissa actually made this 9×13 pan for me! 🙂 ) Place 1/2 of the crumble mixture in the bottom of your pan and pat it down firmly. Now pour your rhubarb sauce mixture over the bottom crust. Place the remaining crumble mixture over the sauce and pat down, slightly. Bake at 375 degrees for 30 minutes.
Remove from the oven and cool slightly. They are best to cut while they are still a bit warm.
This Rhubarb Bars Recipe makes an incredible bar to take to a church gathering or potluck.
Enjoy!
Looking for another rhubarb treat? Here’s how to make delicious Rhubarb Smoothies! And if you have even more rhubarb in your garden right now you might want to consider making and canning up some Strawberry Rhubarb Jam.
Bonnie says
May 8, 2014 at 5:52 pmThis sounds very good. Can’t wait for the rhubarb to grow and make some!
danielle says
May 8, 2014 at 7:41 pmYUM! My husband would love these! I need to figure out where to get some rhubarb! I have been unsuccessful so far.
Karen @ From the Garden Table says
May 8, 2014 at 8:21 pmI absolutely love rhubarb! These look like a great new way to try it for me!
Rachel H says
May 9, 2014 at 11:51 amWe do not have rhubarb here in Florida. I don’t think I’ve ever had any. Looks good though!
EnidGeorge says
May 9, 2014 at 2:32 pmWhile rummaging through my freezer looking for some ideas for supper, I came across a package of rhubarb from last years crop here in Saskatchewan. Now thanks to you, I will be making your delicious squares.
Shannon {Cozy Country Living} says
May 9, 2014 at 2:37 pmYum! I love a good old fashioned dessert and these look delicious!
[email protected] in Pyjamas says
May 11, 2014 at 5:09 amVisiting from Saturday Night Live. I adore rhubarb and I’m currently dedicating May to it on my blog. These bars look super yummy. I co-host Sweet and Savoury Sunday and would for you to stop by and share these and other recipes with us. Have a great day!
Molly says
May 11, 2014 at 9:33 pmMy husband loves rhubarb. I’ll definitely be trying this recipe this year.
Jazmin says
May 11, 2014 at 10:19 pmI’ve never tried rhubarb before. Now I think I’m missing out because this recipe looks so delicious. I love that they’re so simple to make.
Lila says
May 11, 2014 at 11:32 pmI love rhubarb and your bars sound delicious!
Julia says
May 12, 2014 at 12:47 amI avoided rhubarb as a kid, but I love it now! These look terrific!
Hope says
May 12, 2014 at 8:06 pmYum, these look super good! I love rhubarb, it’s just so versatile in all kinds of cooking.
Visiting from Sunday Brunch at Mums Take Five.
Rach D says
May 13, 2014 at 8:58 pmThese look so tasty!!
Karina says
May 14, 2014 at 6:27 pmThese look delicious and are a MUST try! Thanks for posting the recipe to the Pintastic Pinterest Party!
[email protected]ack to the Basics! says
May 20, 2014 at 5:57 amYUM! Thank you for sharing at Tuesdays with a Twist! Hope to see you again this week!
Mrs. Sarah Coller says
May 20, 2014 at 7:52 amThis looks great! I wish I still had the two big rhubarb plants I had a few years ago in Oregon!
Chenoa says
May 20, 2014 at 5:22 pmMy family loved this. They are also BIG fans of your Wacky Cake and Caramel Icing. Thank you for the wonderful recipes and tips.
Merissa says
May 22, 2014 at 9:58 amI’m so glad they enjoyed this recipe!
Dawn C says
June 21, 2014 at 10:31 pmI made these the other night for dessert and they were a big hit with
my family. I’m trying to avoid food waste and had a few biscotti that were getting stale, so I crushed them and used them to replace some of the flour. They turned out great!
Sandi says
July 10, 2014 at 9:08 amI’d like to can the rhubarb mixture for using later. What are your recommendations? (Water bath or pressure canner? Time?) I love your web site. Very informative and great pictures. Thanks and keep up the great work.
Merissa says
July 10, 2014 at 9:15 amHi Sandi, I’ve got a recipe for Canning Rhubarb here.
Donna says
June 19, 2018 at 7:18 pmMy whole family loves these bars, I have made them three times since I found this recipe. Tonight when I made them I added frozen blueberries and replaced the flour with oat flour. So good warm with ice cream or cold for a sweet treat. Thank you so much!
Merissa says
June 19, 2018 at 7:39 pmI’m so glad you enjoy the recipe!