Rhubarb Oatmeal Bars Recipes

RHUBARB OATMEAL BARS

Steps:

• Preheat the oven to 350˚Make the Crust/Topping:
• mix the dry ingredients together
• cut the butter in chunks and drop it in the dry mix, cut in with a pastry blender or two knives, or use your hands mix it in
• keep mixing until it looks like coarse crumbs
• save off 1 cup of crumbs
• press the rest in the bottom of a 9X13 baking dish
• Make the Rhubarb Filling
• put the rhubarb, water (if using) and sugar in a sauce pan
• bring it to a boil over medium high heat, it will get very juicy as it cooks
• once it comes to a boil reduce the heat to keep it from scorching, just keep it bubbling lightly until the rhubarb is just starting to get soft
• remove 2/3 cup of the juice and whisk in the flour into it
• add it back in the pan and stir until thickened, cook and stir for 1-2 minutes and remove from the heat (you just made rhubarb gravy!)
• spread the rhubarb over the base layer in the 9X13 sprinkle with reserved crumbs
• bake for 30-35 minutes until top is lightly brown and the rhubarb is bubbly
• let it cool before you cut it for best results

RHUBARB OAT BARS

Steps:

• In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. , Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. , Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

RHUBARB OATMEAL BARS

Steps:

• Crust: Combine all ingredients until crumbly.
• Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
• Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
• Cook until clear.
• Blend in vanilla.
• Pour over baked crust.
• Sprinkle with remaining crumb mixture.
• Bake at 350° for 20 minutes.

RHUBARB-OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Combine all the crust ingredients and mix until they are crumbly. Press half of the crust on the bottom of a 9x13-inch baking dish. Combine the rhubarb, sugar, cornstarch, and water in a saucepan over medium heat. Cook, stirring constantly, until the sugar and cornstarch have dissolved and the liquid has thickened. Stir in the vanilla. Pour the rhubarb filling evenly over the crust. Top with the remaining crust mixture. Place the baking dish in the oven and bake at 350 degrees F for 20 minutes. Remove the dish from the oven and let cool before cutting into squares.

RHUBARB CRUMBLE BARS

Steps:

• Preheat the oven to 200°C, gas mark 6. Place the rhubarb into a roasting dish and sprinkle over the caster sugar. Roast for 25-30 minutes, or until the rhubarb begins to soften and becomes jammy. Strain off any excess liquid. Remove from the oven and allow to cool. Turn the oven to 180°C, gas mark 4.
• Put the butter, flour, brown sugar and ginger into a food processor, and whizz until fine breadcrumbs form. Spoon half the mixture (about 300g) into a small bowl, then stir in the oats. This will be the crumble topping. Add the egg yolk to the remaining mixture in the food processor and pulse until a dough forms.
• Grease and line a 23cm square tin with baking parchment. Press the dough into the bottom of the tin, pushing it right into the corners until it is a flat, even layer. Prick all over with a fork, then bake for 10 minutes near the bottom of the oven to dry it out slightly. Strain the rhubarb and discard the juice.
• When the base is slightly crisper, spread the rhubarb on top, making sure it covers the whole base evenly. Gently squeeze the crumble topping using your hands so it clumps together slightly, then sprinkle it over the rhubarb. When it's completely covered, bake for 40 minutes, or until the topping is golden brown and the rhubarb is bubbling through. Leave to cool for 15 minutes.
• Slice the traybake into 14 bars, then eat warm or chill in the fridge for later. These bars will keep for up to 1 week in an airtight container.

RHUBARB-PECAN OATMEAL BARS

Steps:

• Heat oven to 375 degrees F. Lightly coat a 13- by 9-inch baking pan with cooking spray.
• In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add butter and stir with fork until mixture resembles coarse crumbs.
• Press two-thirds of crumb mixture into bottom of pan. Spread thickened sauce evenly over crumb layer. Top with remaining crumb mixture and pecans.
• Bake until top is golden and rhubarb sauce bubbles -- 25 to 30 minutes. Let cool on wire rack to room temperature. Cut into 16 pieces and store in airtight container for up to three days.

RHUBARB BREAKFAST OATMEAL

Steps:

• Combine water, salt, and rhubarb in a saucepan; bring to a boil. Add oats and cinnamon. Reduce heat to low; cover and cook, stirring occasionally, 5 to 8 minutes. Remove from heat; stir in flaxseed meal, honey, coconut oil, and chia seeds.