Ingredients
5 to 6 stalks rhubarb (3 cups chopped)
Chopped pecans
Old fashioned rolled oats
1 cup unsalted butter, melted and cooled
Cinnamon
Ground ginger
Pinch of nutmeg (optional)
All purpose flour
Brown sugar
Granulated sugar
Cornstarch
Salt
Baking soda
Large egg
Instructions
1-Make the rhubarb filling: In a saucepan, combine 3 cups chopped rhubarb, 1 cup sugar, 2 tbsp cornstarch, 1/4 cup water, and 1/2 tsp ginger; bring to a boil, then simmer 7-10 minutes until thickened, stir in lemon juice, and cool slightly.
2-Prepare the crust and crumble: Whisk 2 cups flour, 1 1/2 cups oats, 1 cup brown sugar, 1 cup chopped pecans, 1 tsp cinnamon, 3/4 tsp salt, and 3/4 tsp baking soda; stir in 1 cup melted butter and 1 beaten egg until evenly moistened and crumbly (don’t overmix).
3-Assemble the bars: Press half the crumb mixture firmly into a greased or parchment-lined 9×13-inch pan, spread the cooled rhubarb filling evenly, and sprinkle the remaining crumbs on top.
4-Bake: Bake at 350°F for 30-35 minutes until golden brown and bubbly at the edges; cool completely in the pan before slicing to set.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Let the bars cool completely in the pan before slicing, or the warm filling will run and the bars will fall apart.
❄️ Store bars in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months and thaw at room temperature before serving.
🥄 If using frozen rhubarb, thaw and drain excess liquid first to prevent a soggy filling, and add an extra minute or two of cooking time.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 355
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg