Amish Oatmeal Rhubarb Bars: A Delicious & Easy Recipe

Amish Oatmeal Rhubarb Bars: Prepare to be transported to a simpler time with a dessert that perfectly balances tart and sweet! These aren’t your average bars; they’re a delightful taste of Pennsylvania Dutch country, a comforting treat passed down through generations. Imagine sinking your teeth into a buttery, crumbly oat crust, giving way to a tangy rhubarb filling that practically bursts with springtime flavor.

Rhubarb, often called the “pie plant,” has been a staple in American gardens for centuries, and the Amish community has long embraced its unique tartness in their baking. These Amish Oatmeal Rhubarb Bars showcase rhubarb’s versatility, transforming it into a crowd-pleasing dessert that’s both rustic and refined. What makes these bars so irresistible? It’s the perfect marriage of textures – the soft, slightly chewy oatmeal base, the juicy rhubarb center, and the satisfying crumble topping. Plus, they’re incredibly easy to make, making them ideal for potlucks, picnics, or simply enjoying with a cup of coffee on a quiet afternoon. Get ready to experience a taste of tradition with every bite!

this Recipe

Ingredients:

• For the Crust:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups rolled oats (not instant)
• For the Rhubarb Filling:
  • 4 cups chopped fresh or frozen rhubarb (about 1 pound)
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons water
• For the Oatmeal Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup rolled oats (not instant)
  • 1/4 cup (1/2 stick) unsalted butter, cold and cubed

Preparing the Crust:

1. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and light brown sugar until light and fluffy. I like to use an electric mixer for this, but you can also do it by hand if you’re feeling ambitious! Make sure the butter is properly softened, but not melted, for the best results.
2. Add Vanilla: Stir in the vanilla extract. It adds a lovely warmth to the crust.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed, which is crucial for a good rise.
4. Incorporate Dry Ingredients into Wet Ingredients: Gradually add the dry ingredients to the creamed butter and sugar mixture, mixing until just combined. Be careful not to overmix, as this can result in a tough crust.
5. Add Oats: Stir in the rolled oats until evenly distributed. The oats give the crust a wonderful texture and nutty flavor.
6. Press into Pan: Press about two-thirds of the oat mixture into the bottom of a 9×13 inch baking pan. I find it easiest to use my fingers to press it down evenly. You can also use the bottom of a measuring cup to help smooth it out. Make sure to press firmly to create a solid base for the filling.

Making the Rhubarb Filling:

1. Combine Rhubarb and Sugar: In a large bowl, combine the chopped rhubarb and granulated sugar. Let it sit for about 15-20 minutes. This allows the sugar to draw out some of the moisture from the rhubarb, which will help to create a thicker filling.
2. Add Flour and Cinnamon: Stir in the flour and cinnamon. The flour will help to thicken the filling further, and the cinnamon adds a touch of warmth and spice that complements the rhubarb perfectly.
3. Add Water: Stir in the water. This helps to create a slightly saucier filling.
4. Pour Filling onto Crust: Pour the rhubarb filling evenly over the prepared crust. Make sure the filling is spread out evenly so that every bite is delicious.

Preparing the Oatmeal Topping:

1. Combine Dry Ingredients: In a medium bowl, combine the flour, light brown sugar, and rolled oats.
2. Cut in Butter: Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The key here is to keep the butter cold, as this will create a crumbly topping. If the butter gets too warm, the topping will be greasy.
3. Sprinkle over Filling: Sprinkle the oatmeal topping evenly over the rhubarb filling.
4. Sprinkle Remaining Crust: Crumble the remaining one-third of the crust mixture over the oatmeal topping. This adds another layer of texture and flavor to the bars.

Baking the Bars:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Bake: Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. Keep an eye on the bars towards the end of the baking time to prevent the topping from burning. If the topping starts to brown too quickly, you can tent the pan with foil.
3. Cool Completely: Let the bars cool completely in the pan before cutting into squares. This is important because the filling will continue to set as it cools. If you cut the bars while they are still warm, the filling will be runny. I know it’s tempting to dig in right away, but trust me, it’s worth the wait!

Tips and Variations:

• Rhubarb: If you don’t have fresh rhubarb, you can use frozen rhubarb. There is no need to thaw it before using.
• Nuts: Add 1/2 cup of chopped walnuts or pecans to the oatmeal topping for extra crunch and flavor.
• Spices: Experiment with different spices in the filling. A pinch of ground ginger or nutmeg would also be delicious.
• Fruit Combinations: Try adding other fruits to the filling, such as strawberries or raspberries.
• Serving Suggestions: These bars are delicious served warm or cold. You can also top them with a scoop of vanilla ice cream or a dollop of whipped cream.
• Storage: Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freezing: These bars freeze well. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. Thaw them in the refrigerator before serving.

Troubleshooting:

• Crust is too dry: If the crust seems too dry, add a tablespoon or two of melted butter to the mixture.
• Filling is too runny: If the filling is too runny, add an extra tablespoon of flour to the mixture.
• Topping is burning: If the topping is browning too quickly, tent the pan with foil.

Enjoy your delicious Amish Oatmeal Rhubarb Bars!

Conclusion:

These Amish Oatmeal Rhubarb Bars are more than just a dessert; they’re a taste of tradition, a comforting hug in every bite, and a guaranteed crowd-pleaser. The delightful combination of the crumbly, buttery oatmeal crust, the tangy rhubarb filling, and the sweet glaze creates a symphony of flavors and textures that will leave you craving more. Seriously, I’ve made these for potlucks, family gatherings, and even just a quiet night in, and they’re always the first thing to disappear.

But what truly makes these bars a must-try is their versatility. While the classic recipe is divine, there’s plenty of room for experimentation. Feel free to add a handful of chopped walnuts or pecans to the oatmeal topping for extra crunch. A sprinkle of cinnamon or nutmeg to the rhubarb filling will add warmth and depth. And if you’re feeling adventurous, try substituting a portion of the rhubarb with other fruits like strawberries or raspberries for a delightful twist.

Serving Suggestions and Variations:

* Warm with Ice Cream: Serve these bars warm with a scoop of vanilla ice cream for an extra indulgent treat. The contrast between the warm bars and the cold ice cream is simply heavenly.
* Coffee Companion: These bars are the perfect accompaniment to your morning coffee or afternoon tea. The sweetness of the glaze and the tanginess of the rhubarb complement the bitterness of the coffee beautifully.
* Breakfast Bar: Believe it or not, these bars can even be enjoyed as a breakfast treat! They’re packed with oats and fruit, making them a surprisingly satisfying and wholesome way to start your day.
* Gluten-Free Option: For a gluten-free version, simply substitute the all-purpose flour in the crust and topping with a gluten-free all-purpose flour blend. Be sure to check that your oats are certified gluten-free as well.
* Vegan Variation: To make these bars vegan, replace the butter with a vegan butter substitute and the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).

I truly believe that everyone should experience the joy of these Amish Oatmeal Rhubarb Bars. They’re easy to make, incredibly delicious, and perfect for any occasion. The recipe is straightforward, even for beginner bakers, and the results are always impressive. Plus, the aroma that fills your kitchen while they’re baking is simply intoxicating!

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake a batch of these amazing bars. I promise you won’t regret it. And once you’ve tried them, I’d love to hear about your experience! Share your photos, your variations, and your thoughts in the comments below. Let’s spread the love for these delightful Amish Oatmeal Rhubarb Bars and inspire others to give them a try. Happy baking! I am confident that you will love this recipe.