Amish Oatmeal Rhubarb Bars With Crumb Topping for Spring Dessert

Amish Oatmeal Rhubarb Bars Ingredients

This recipe calls for simple pantry staples that come together to create a beautiful sweet tart dessert. The ingredients are split into two parts: the buttery oat crumb base and topping, and the glossy rhubarb filling. Here is what you will need:

The star of the show is the rhubarb, which adds a tangy punch that pairs perfectly with the sweet oat crumble. Cornstarch is key for a set filling that holds its shape when sliced.

Step by Step Instructions for Amish Oatmeal Rhubarb Bars with Crumb Topping

1. Make the crumb mixture. In a mixing bowl, combine oats, flour, salt, baking soda, and brown sugar. Using a pastry cutter or your fingers, cut in the cold butter until the mixture forms coarse crumbs. Reserve 1/3 of the mixture for the topping. Press the remaining 2/3 firmly into a greased 9×13 inch pan.
2. Cook the filling. In a saucepan over medium high heat, combine sliced rhubarb, sugar, cornstarch, and water. Stir constantly until the mixture thickens and becomes glossy, about 5 to 10 minutes. Remove from heat and stir in vanilla and cinnamon. Let it cool slightly.
3. Assemble the bars. Spread the cooled rhubarb filling evenly over the pressed crust. Sprinkle the reserved crumb topping over the filling.
4. Bake. Place in a preheated 350°F (175°C) oven. Bake for 30 to 40 minutes, or until the topping is golden brown and the filling is bubbly. Rotate the pan halfway through for even baking.
5. Cool and slice. Let the bars cool completely in the pan, about 1 to 2 hours. This cooling time is essential for clean slices. Once cool, cut into 12 squares.

Ready to indulge? These bars are wonderful warm with a scoop of vanilla ice cream or chilled alongside your morning coffee.

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What to Serve with Best Amish Oatmeal Rhubarb Bars with Crumb Topping

These bars are versatile and pair beautifully with many accompaniments. Here are some ideas to try:

• Vanilla ice cream, the creamy richness balances the tart rhubarb perfectly.
• Whipped cream, a dollop adds lightness and enhances the sweet tart flavor.
• Fresh berries, strawberries or blueberries offer a refreshing contrast.
• Hot coffee, the bitterness of coffee brings out the sweet, nutty notes of the oat crust.
• Herbal tea, mint or chamomile tea provides a calming, fragrant pairing.
• Mild cheese platter, a slice of brie or gouda introduces a savory element.
• Lemonade, the zesty citrus matches the rhubarb’s tang for a bright, summery treat.
• Dark chocolate, a small piece of dark chocolate alongside is a decadent flavor experience.

Make Ahead Options

If you are planning for a party or simply want to prep ahead, you can prepare both the crumb base and the rhubarb filling up to 24 hours in advance. Store the crumb mixture in an airtight container in the refrigerator, and keep the rhubarb filling in a separate container. When you are ready to bake, simply press the crust, spread the filling, sprinkle the topping, and bake as directed. It is that easy.

Amish Oatmeal Rhubarb Bars with Crumb Topping Twists

This recipe is a wonderful base for creative variations. Try one of these fun twists:

• Berry Bliss: Swap rhubarb for blueberries or raspberries. The berry filling pairs beautifully with the oat crumb. For a similar fruit forward dessert, check out our Strawberry Rhubarb Crumble.
• Apple Cinnamon: Use chopped tart apples and an extra teaspoon of cinnamon for a fall inspired bar.
• Nutty Crunch: Fold a 1/2 cup of chopped walnuts or pecans into the crumb topping for added texture.
• Gluten Free Delight: Substitute the all purpose flour with a gluten free flour blend. The bars will still be deliciously crumbly.
• Sweet and Spicy: Add 1/2 teaspoon of ginger or nutmeg to the filling for a warm, aromatic kick.
• Honey Sweetened: Replace the white sugar with honey or maple syrup for a more natural sweetness. Reduce the water slightly to maintain consistency.
• Extra Zing: Stir in the zest of one lemon or orange into the filling. Citrus brightens the rhubarb beautifully.
• Creamy Indulgence: Serve each bar with a generous swirl of whipped cream or a side of vanilla ice cream.

If you love fruit, and oat desserts, you will also enjoy our Brown Butter Apple Shortbread Bars.

How to Store and Freeze Amish Oatmeal Rhubarb Bars

Proper storage keeps these bars fresh for days. At room temperature, cover them and keep for up to 2 days. For longer storage, place the bars in an airtight container in the refrigerator for up to 5 days. To freeze, cut the bars into portions, wrap each tightly in plastic wrap, then place them in a freezer bag. They will keep for up to 3 months. When you are ready to serve, thaw at room temperature or warm gently in a 300°F oven for about 10 minutes. The texture stays fantastic.

Expert Tips for Amish Oatmeal Rhubarb Bars

• Use old fashioned oats, not instant. They provide a chewy, hearty texture that stands up to the filling.
• Cool the filling slightly before spreading. A hot filling can make the crust soggy. Let it cool for 10 minutes after cooking.
• Press the base firmly. Use the bottom of a measuring cup to pack the crust down firmly so it holds together when sliced.
• Bake until golden and bubbly. The filling should be visibly bubbling at the edges and the topping a deep golden brown.
• Let bars cool completely before slicing. Patience is key. Cooling for 1 to 2 hours allows the filling to set and prevents crumbling.
• Store leftovers properly. Keep in an airtight container at room temperature for the first two days, then refrigerate if needed.

Amish Oatmeal Rhubarb Bars with Crumb Topping Recipe FAQs

Amish Oatmeal Rhubarb Bars With Crumb Topping

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🍓 A buttery oat crumble meets tangy rhubarb filling in this classic Amish springtime dessert.
☕ Perfect with coffee or à la mode, these bars are easy to prep ahead and freeze beautifully.

• Total Time: 3 hours
• Yield: 12 bars 1x

Ingredients

Scale 1x2x3x

2 cups old fashioned oats

1 cup all purpose flour

1 cup cold butter, cubed

1 teaspoon salt

1 teaspoon baking soda

1 cup brown sugar, packed

4 cups rhubarb

1 cup sugar

2 tablespoons cornstarch

1/2 cup water

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

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Instructions

1-Make the crumb mixture: Combine oats, flour, salt, baking soda, and brown sugar; cut in cold butter until coarse crumbs. Reserve 1/3 for topping, press remaining into a greased 9×13 pan.

2-Cook the filling: Over medium-high heat, stir rhubarb, sugar, cornstarch, and water until thick and glossy, 5-10 minutes. Remove from heat, add vanilla and cinnamon, let cool slightly.

3-Assemble the bars: Spread cooled filling over crust, then sprinkle reserved crumb topping evenly.

4-Bake: Bake at 350°F (175°C) for 30-40 minutes until golden and bubbly, rotating pan halfway.

5-Cool and slice: Cool completely in the pan for 1-2 hours, then cut into 12 squares.

Last Step:

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Notes

🥄 Use old fashioned oats, not instant, for a chewy, hearty texture that holds up to the filling.
⏳ Let the filling cool for 10 minutes before spreading to prevent a soggy crust.
🔪 Cool bars completely for 1 to 2 hours before slicing to ensure clean, crumble-free cuts.

• Author: Ruby Bennett
• Prep Time: 20 minutes
• Cooling Time: 2 hours
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Amish
• Diet: Vegetarian

Nutrition

• Serving Size: 1 bar
• Calories: 320
• Sugar: 26g
• Sodium: 290mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 41mg