June 8th, 2015

Strawberry Rhubarb Oatmeal Bars

We’ve been having a pretty cool spring season here Colorado, which means that rhubarb is thriving. I’m always a little unsure what to do with rhubarb when I get it home, but I just can’t resist it’s gorgeous red color. 


It’s true what they say about the leaves being poisonous, so be sure to only eat the stalks! Oddly enough, rhubarb is actually a vegetable, although it most often ends up paired with fruit in jams or desserts like these Strawberry Rhubarb Oatmeal Bars. It does make a great sauce for chicken, beef and pork though. Check out my Roasted Rhubarb BBQ Sauce to see what I mean.

These bars were delicious and so easy. If you have strawberries and rhubarb, chances are the rest of the ingredients are in your pantry. This is one of those go-to recipes that could be adapted to use almost any kind of fruit filling, but I love the hint of tartness that the rhubarb adds to this otherwise sweet treat. Don’t skip the powdered sugar glaze! It’s the perfect finishing touch.


Strawberry Rhubarb Oatmeal Cookie Bars

Preparation 10 2017-04-28T00:00:00+00:00 Cook Time 30 2017-04-28T00:00:00+00:00
Serves 1     adjust servings


    Filling1 1/2 cups thinly sliced fresh rhubarb

    • 1 1/2 cups chopped fresh strawberries
    • 1 tablespoon lemon juice
    • 1/2 cup sugar
    • 2 tablespoons cornstarch

    Crust1 1/2 cups all-purpose flour

    • 1 1/2 cups uncooked quick-cooking oats
    • 1 cup firmly packed brown sugar
    • 3/4 cup butter, softened
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon ginger

    Glaze3/4 cup powdered sugar

    • 1-2 tablespoons milk


    1. Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
    2. Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cook over medium heat, stirring occasionally, for about 10 minutes or until fruit is tender.
    3. Whisk together 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture and continue cooking, stirring constantly, until mixture comes to a boil. Continue cooking for 1-2 minutes or until thickened. Remove from heat.
    4. Combine all the crust ingredients in bowl. With an electric mixer, beat at low speed until the mixture resembles coarse crumbs.
    5. Reserve 1 1/2 cups of the crumb mixture. Press the remaining crumb mixture onto bottom of the prepared pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
    6. Bake for 30-35 minutes or until golden brown. Cool completely.
    7. Place the powdered sugar in a small bowl. Gradually add milk until glaze reaches desired consistency. Drizzle over cooled bars before cutting and serving.
     Who Dished It Up First: Adapted from Land O’ Lakes


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    1. Those look delicious! if it wasn’t 95 degrees out, I’d turn the oven on and make some!
      Also, that dark red rhubarb variety is so pretty… much more appealing than the green kind.


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