Rhubarb Oat Bars
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Your homemade rhubarb jam is for so much more than just toast and scones! Try it in these sweet oat squares, which are the perfect mid-morning pick-me-up.
Recipe at a Glance: Rhubarb Oat Bars
- Details
- This easy oat bar recipe is a wonderful way to use your homemade rhubarb ginger jam. Enjoy it as a mid-morning treat alongside your second (or third) cup of coffee.
- Parbaking the oat squares makes it easy to spread the jam layer on top, and ensures a perfectly cooked bar.
I adore most types of squares and bars, but if I have a choice, anything with oats in it will always be my first pick and these rhubarb oat squares definitely don’t disappoint. They’ve got a crisp oat cookie base, a thick layer of jam filling, and just the right amount of crisp oat topping on top. They’re also a great way to use up an abundance of homemade preserves.
Ingredients & Substitutions
- Oats–For best results, use whole rolled oats (old fashioned rolled oats), not quick or instant oats.
- Jam–You can use your favorite homemade or store-bought rhubarb jam for this recipe, or swap in another type of jam. You could even try it with homemade lemon orange marmalade for a citrus-infused treat.
- Butter–The recipe uses unsalted butter, but if you’ve only got salted on hand you can use that, but omit the extra salt added in the recipe.
How to Make Oat Bars with Rhubarb Jam Filling
- Mix the melted butter and brown sugar together.
2. Combine the flour, oats, baking powder, and salt.
3. Stir the dry ingredients into the wet and mix well.
4. Firmly press 2/3 of the oat mixture into a parchment-lined 8-by-8-inch baking pan. Bake at 350°F (180°C) for 10 minutes.
5. Spread the jam over the oat base.
6. Sprinkle the remaining oat mixture over the jam. Return to the oven and bake until golden.
Storage & Freezing
You can store the bars in a covered container for up to 3 days at room temperature or in the fridge. Chilled bars will be firmer, while room temperature bars will be softer and a little more crumbly. Freeze the cut oat squares in a freezer safe container, separated by layers of parchment or wax paper for up to 3 months.
Tips & Troubleshooting
- When forming the base of the oat bars, pat the oat mixture very firmly into the pan. This will help you avoid a crumbly base for your bars.
- For easier slicing, chill the bars for 30 minutes before cutting.
Rhubarb Oat Bars
Ingredients
- 1 stick (½ cup | 4 oz | 113 g) unsalted butter melted, plus more for the pan
- ½ cup light brown sugar
- 1 ¼ cups all-purpose flour
- 1 ¼ cups old fashioned rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- 1 cup rhubarb ginger jam
Instructions
- Preheat oven to 350°F (180°C). Butter an 8-by-8-inch baking pan and line with parchment paper, leaving enough overhang on two sides to be able to grab.
- In a large bowl, combine the melted butter and sugar and mix well.
- In a separate medium bowl, whisk the flour, oats, baking powder, and salt together.
- Mix the oat mixture into the butter and stir until everything is combined and no dry patches remain.
- Press ⅔ of the oat mixture into the prepared pan, patting it into an even layer. Bake for 10 minutes.
- Remove from the oven and spread the jam in an even layer over the base. Sprinkle the remaining oat mixture over the top.
- Return the pan to the oven and bake until the top is golden brown, 20 to 22 minutes.
- Cool completely in the pan, then use the parchment overhang to remove the bars from the pan and slice into squares.
Notes
- Press firmly–When forming the base of the oat bars, pat the oat mixture very firmly into the pan. This will help you avoid a crumbly base for your bars.
- Chill it–For easier slicing, chill the bars for 30 minutes before cutting.
