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The Boat Shed Kitchen

Rhubarb Oatmeal Bars

These bars pair tangy rhubarb with a cinnamon-oat crumble base and topping. With simple pantry ingredients and just one bowl, they’re easy to make and even easier to love.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 bars
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups rolled oats old-fashioned preferred
  • 1 cup all-purpose flour
  • 1 cup brown sugar dark brown for richness
  • 1 cup chopped rhubarb fresh or frozen
  • ½ cup unsalted butter melted
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup water optional, for fresh rhubarb

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease or line a 9×13-inch baking pan.
  3. In a bowl, mix oats, flour, brown sugar, baking powder, cinnamon, and salt.
  4. Pour in melted butter and stir until crumbly and combined.
  5. Press two-thirds of the mixture into the pan as the base.
  6. If using fresh rhubarb, toss it with water.
  7. See full steps with tips & photos → https://theboatshedcafe.com/rhubarb-oatmeal-bars/

Notes

  • You can use frozen rhubarb—no need to thaw fully before baking.
  • Dark brown sugar adds a deeper molasses flavor, but light brown works too.
  • Add a few strawberries for a sweet twist to balance the tartness.