Strawberry and rhubarb are a classic combination in these strawberry rhubarb oat bars. Imagine a buttery oat crust topped with a strawberry rhubarb compote topped with an oat crumble. Not too sweet just the slightest bit tart.
That’s these dessert bars in a nutshell. These strawberry rhubarb oat bars are a follow-up to my strawberry oatmeal bars from the Pioneer Woman or these caramel apple nut bars which are another delicious seasonal treat.
This post is sponsored in conjunction with #SpringSweetsWeek. I received free products to aid in the creation of the recipes. All opinions are my own.
Can I substitute quick-cooking oats for old-fashioned oats?
The short answer is yes. The long answer is there will be a difference in texture. Here’s the explanation…both have been flattened with large rollers during processing, but quick-cooking oats are cut into smaller pieces first. As a result, quick-cooking oats cook faster, and they offer a more delicate texture to baked goods and desserts. For a chewier and heartier texture, use old-fashioned oats.
These Strawberry Rhubarb Bars are:
- Easy because neither the crust nor filling needs to be precooked.
- Filled with seasonal rhubarb and sweet strawberries.
- Simple because you use part of the crust for the topping meaning less of a mess.
- Perfect for serving with a scoop of vanilla ice cream or dollop of whipped cream.
Now depending on how you cut the bars you’ll either get nine or twelve. To get the nine cut in thirds and the easy way to get 12 is to cut them in half then cut each half in half. It’s an easy way to make them even.
How to stay up to date with Family Around the Table?
Tuesday #SpringSweetsWeek Recipes
- Blackberry Lavender White Mocha Latte by Jen Around the World
- Chocolate Whiskey Cupcakes by Karen’s Kitchen Stories
- Citrus and Berry Fruit Salad with Honey Lime Dressing by Eat Move Make
- Coconut Lime Swig Cookies by Devour Dinner
- Dessert Charcuterie Board by Nik Snacks
- Fresh Pineapple Salsa by The Spiffy Cookie
- Fresh Pineapple Upside Down Cake by A Kitchen Hoor’s Adventures
- Ginger Pear Mini Loaves with Oat Crumble Topping by Hezzi-D’s Books and Cooks
- Kiwi Creme Brûlée by Cindy’s Recipes and Writings
- Kumquat Cheesecake Bars by Sweet Beginnings
- Lemon Raspberry Bundt Cake by The Carefree Kitchen
- Mini Honey Lavender Coffee Cakes by That Recipe
- Mini Rhubarb Crumb Loaves by Kate’s Recipe Box
- Strawberry Rhubarb Oat Bars by Family Around the Table
- Strawberry Scones by House of Nash Eats
- White Chocolate Raspberry Scones by Blogghetti
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Welcome to #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D’s Books and Cooks! With the weather warming up and flowers beginning to bloom let’s celebrate with spring sweets and a fun giveaway! This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season. So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa’s Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn’s for your generosity. We have an incredible giveaway with six amazing prizes that you can check out in my Mini Lemon Cakes with Lemon Glaze post.a Rafflecopter giveaway
Crust and Topping
- 1 ⅓ cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup packed light brown sugar (I used Dixie Crystals)
- ½ cup sugar (I used Dixie Crystals)
- 1 ⅓ cups old-fashioned oats, not quick-cooking
- ¾ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 ¾ cups diced strawberries
- 1 ½ cup diced rhubarb, about 2 stalks (From Melissa's Produce)
- 2 tablespoons fresh lemon juice
- ⅓ cup sugar (I used Dixie Crystals)
- 1 tablespoon cornstarch
- Preheat the oven to 350°F. Butter a 9" x 9" square baking pan. Cut 2 pieces of parchment paper to fit, with sides overlapping about 2 inches. Place the first piece in pan and butter, then place the second piece covering opposite sides in pan and butter. Using metal binder clips, clip parchment to the pan. Set aside.
- For the crust/ crumb topping: In a medium bowl, whisk together flour, baking soda, and salt.
- Add-in both sugars and oats. Use the whisk to break up any clumps of sugar. Stir to combine.
- Whisk vanilla and butter together and add to the oat mixture. Stir with a rubber spatula or wooden spoon to combine, making sure it's evenly moistened.
- Scoop out ⅓ of the crumb mixture and set aside. Press the remaining crumb mixture into the bottom of the prepared pan. Set aside while you prepare the filling.
- In a small mixing bowl combine sugar and cornstarch.
- For the filling: Combine strawberries and rhubarb in a mixing bowl and toss with lemon juice.
- Pour cornstarch mixture over strawberries and rhubarb and toss to coat.
- Spoon strawberry mixture over crust in the pan in an even layer. Sprinkle the remaining crumbs over the top evenly.
- Bake in preheated oven for 45 - 50 minutes until filling is bubbly and the top is golden brown.
- Cool in the pan on a wire rack until warm. Grabbing the sides of the parchment, remove from pan, and slice while warm or cool completely.
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