Candied Rhubarb Oatmeal Crunch Bars
Candied rhubarb oatmeal crunch bars with sweet tart filling and crunchy oat topping. Easy dessert recipe.
Ingredients
- 3 cups rhubarb chopped
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 2 cups rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ¾ cup butter melted
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Cook rhubarb, sugar, and lemon juice until softened and thickened.
- Preheat oven to 350°F and line a baking pan.
- Mix oats, flour, brown sugar, baking soda, and salt.
- Add melted butter and mix until crumbly.
- Press half mixture into pan.
- Spread rhubarb filling over base.
- Top with remaining oat mixture.
- Bake for 35 to 40 minutes until golden.
- Cool completely before slicing.
Notes
Let bars cool fully before cutting.
Use fresh or thawed rhubarb.
Adjust sweetness if desired.
Use fresh or thawed rhubarb.
Adjust sweetness if desired.