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Strawberry Rhubarb Oat Bars are sweet, delicious, and a perfect addition to any barbecue, picnic or party! They have a delicious oatmeal crust layered with an easy homemade strawberry rhubarb jam. A perfect treat for any occasion!
Strawberries and rhubarb are a perfect pair with their mouth watering sweet and tart flavors. The pair makes some of the best desserts, including these bars that have all the wonderful flavors of strawberry rhubarb pie but sandwiched in a yummy oatmeal cookie crust. Seriously so good!
This post was originally posted on 7/23/2019 and updated on 8/18/2021.
Strawberry Rhubarb Oat Bars Ingredients
- Lemon Juice
- Pure Almond Extract
- Salted Butter
- Whole Wheat Flour
- Old Fashioned Oats
- Brown Sugar
- Baking Powder
- Rhubarb: Fresh or frozen rhubarb will work for these bars. Let frozen rhubarb thaw first and then drain before using.
- Strawberries: Fresh or frozen strawberries can be used. If using frozen, thaw and drain before using. Strawberries aren't the only fruit that pairs well with rhubarb. Raspberries, blackberries, and blueberries taste good with rhubarb too and can be used in this recipe.
- Pure Almond Extract: Pure Vanilla Extract can be substituted.
- Salted Butter: the salt in the butter brings out the extra sweetness in these bars. Unsalted butter can be used but I recommend adding ¼ teaspoon of salt to the crust.
- Whole Wheat Flour: Unbleached all purpose flour can be used in place of the wheat flour.
- Old Fashioned Oats: Quick cook oats can be used. The crust will turn out a little be more crunchy but still delicious.
How to Make Strawberry Rhubarb Oatmeal Bars
- First step is to make the easy homemade jam. Start by adding the diced rhubarb, sugar and water to a saucepan.
- Bring the rhubarb to a boil, reduce heat to low and simmer for 8-10 minutes until the rhubarb is soft and par cooked.
- Add the the lemon juice and diced strawberries to the rhubarb and cook on low another 8-10 minutes until the strawberries are soft and the jam has thickened.
- Remove jam from heat and stir in pure almond extract. Set the jam aside to cool and make the oatmeal crust.
- In a large mixing bowl, combine whole wheat flour, old fashioned oats, brown sugar, and baking powder.
- Add the cold cubed butter and cut it into the oat mix with a pastry blender or your fingers until it resembles course crumbs.
- Add half of the crust to a greased 9x13 baking dish and pat it down firmly. You want the crust to be packed down very firmly so the bars don't fall apart.
- Spread the jam evenly over the crust.
- Add the remaining oatmeal mix over the jam and gently but firmly pat it down.
- Bake the bars at 350°F for 45-55 minutes until the edges and top are golden brown.
- Let bars cool completely, then slice and serve!
Tips for Strawberry Rhubarb Oatmeal Bars
- Line the baking dish with parchment paper leaving an inch overhang on the long edge so you can easily lift the bars out of the dish once cooled.
- If using frozen rhubarb or strawberries, once they are thawed use kitchen shears to cut them. So much easier than a knife.
- Let the bars cool completely before slicing. The filling needs time to cool and set so the bars stay in tack when sliced.
FAQs About Rhubarb
Peeling is not necessary, however I like to peel rhubarb that has been picked late in the season because it is more stringy and tough. I also like to peel it before I freeze it because it thaws a lot nicer when peeled, but it is not necessary.
Rhubarb is such a great ingredient because it can be used in many ways like: Jam, Custard Bars, Cakes, Cookies, Pies, Cocktails and even Salads.
Yes you can! You can freeze the stalks whole or already chopped. Either way works well. I usually give each stalk a slight peel, dice it up and freeze it in 2 cup portions. Once you do that, you have rhubarb to use all year long. Now when you have a craving for something rhubarb when the snow is flying, you will have some to cure those cravings!
Other Delicious Fruit Desserts:
- Homemade Peach Cobbler
- Raspberry Coffee Cake
- Apple Fritter Loaf
- Very Berry Apple Crisp
- Fresh Strawberry Pie
- Apple Crisp
- Lemon Bars
- Apple Crisp Pie
Strawberry Rhubarb Oat Bars
- 2 cups rhubarb, diced
- ½ cup sugar
- ¼ cup water
- 1 tablespoon lemon juice
- 1½ cups strawberries, hulled and chopped
- ½ teaspoon almond extract
- Combine the rhubarb, sugar and water in a saucepan. Bring to a boil then reduce heat to a simmer. Simmer for 8-10 minutes until rhubarb is somewhat soft and par cooked.
- Stir in lemon juice and strawberries and simmer another 8-10 minutes on low heat until the strawberries are soft and the jam has thickened.
- Remove from heat and stir in almond extract. Set aside to cool while you prepare the oatmeal crust.
- Preheat oven to 350°F.
- Grease a 9x13 baking dish or line with parchment paper leaving an inch overhang on the long sides.
- In a large mixing bowl, combine the flour, oats, brown sugar and baking powder.
- Using a pastry cutter or your fingers, cut in the cold cubed butter until the mix resembles course crumbs.
- Add half of the oatmeal crust into the prepared dish and press the mix down firmly and evenly. You want the mix to be packed down very firmly so the bars don't fall apart.
- Spread the filling evenly over the crust.
- Top the filling evenly with the remaining oat mix and pat down gently but firmly.
- Bake for 45-55 minutes until the edges and top are nice and golden brown.
- Let bars cool completely before slicing.