Rhubarb Bars Recipe

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Hard to resist, chewy treats loaded with sweetened rhubarb.
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  • CRUST:
  • 1 1/2 cups oatmeal, regular (uncooked)
  • 3/4 cup brown sugar, packed
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon ground nutmeg, or 1/8 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup butter or margarine
  • 6 cups rhubarb, chopped fine
  • 1 cup granulated sugar
  • 1 tablespoon lemon peel
  • 2 teaspoons vanilla
  • 1/4 cup water
  • 3 tablespoons to 4 tablespoons cornstarch
  • 3 ounces strawberry jello (dry)
  • 1/4 cup sliced almonds (optional)
Container: 9
30 mins
45 mins
  • Preheat oven to 350 degrees F. Grease or spray bottom and sides of pan.
  • Crust: In a large bowl, mix oatmeal, brown sugar, flour, salt, cinnamon and nutmeg. Cut in the butter until mixture is crumbly. Press 3 cups of crust mixture into bottom of the pan to form a crust.
  • Filling mixture: In a large pan, combine rhubarb, sugar, lemon peel and vanilla. Boil for approximately 4 minutes over medium heat, stirring frequently.
  • Meanwhile, in a small bowl, mix cornstarch and water together. Stir until smooth. Add to the cooked rhubarb mixture. Continue cooking until thickened, approximately 1 minute, stirring constantly.
  • Add the strawberry jello mix and stir until dissolved.
  • Remove from heat. Pour cooked rhubarb mixture over crust. Sprinkle remaining crust mixture on top. If desired, sprinkle almonds on top.
  • Bake 35-40 minutes. Allow to cool before cutting bars.
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rhubarb bars

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Comments (3)
Comment By
"I'm all set to get started but can't find the size pan I should use...must be at least a 9x13 or jelly roll size ????"
Comment By
"Flour is listed as an ingredient, but directions do not indicate when to add it. Please correct. Thanks"
Comment By
"This recipe has an error. Either flour should not be listed in the ingredients or the directions should include when to add the flour. Please correct. Thanks"
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