The buttery oatmeal crust and crumble are sweetened with brown sugar and complement the sweet-tart rhubarb center perfectly. These are the best rhubarb bars I have ever eaten!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Bars
Cuisine: American
Keyword: bars, crumble, crunch, easy, how to make bars with rhubarb, old fashioned, rhubarb, streusel, what is rhubarb?, without strawberries
Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray, set aside.
FILLING: In a medium-sized saucepan over medium heat, stir together rhubarb, sugar, vanilla, water, and corn starch. Cook until it thickens, about 20 minutes or so, stirring regularly so it doesn't stick.
CRUST/CRUMBLE: In a bowl, using a mixer or a wooden spoon, cream the butter until it's smooth. Add in brown sugar and combine well. Mix in baking soda and oatmeal. Fold in flour. The mixture will be crumbly.
Press half of the crust/crumble mixture into the bottom of the prepared pan. Spread thickened filling over the top. Add remaining crust/crumble mixture to the top.
Bake for 30 minutes. It can be served warm with ice cream. Store in the refrigerator.
Notes
1/2 cup of chopped nuts can be added to the crust/crumble mixture if desired.