When Laura asked for more rhubarb recipes, I was happy to start experimenting. Here’s what I came up with. Kate introduced me to oat bars a few years ago, and I have been wanting to come up with a recipe for them. When I stumbled across this website with all different rhubarb recipes, it was perfect. I transformed one of them to a healthier version by using whole wheat flour and other natural ingredients, and here is the result.
Rhubarb Oat Bars
Preheat oven to 350 F. Mix all of the following ingredients in a medium bowl with your hands, until evenly moist and crumbly:
- 1/2 cup unbleached, unbromated flour
- 1/2 cup whole wheat flour
- 3/4 cup old-fashioned rolled oats
- 1 cup packed natural molasses sugar, or brown sugar
- 1 stick melted butter
Press half of the mixture into a greased 9×9 glass baking dish to make the crust. Evenly cover the crust with:
- 4 cups sliced rhubarb (about 4-5 stems)
Set aside. In a small sauce pan, combine the following ingredients:
- 1 cup sugar
- 1 cup water
- 2 tsp cornstarch
Cook over medium heat, stirring, until the mixture is clear and thick. Carefully pour the mixture over the rhubarb. Sprinkle the remaining crumb topping over the rhubarb. Bake for 45 minutes.