I think rhubarb is my new favorite and Grandma’s Rhubarb Bars are at the top of my list. These are eat out of the baking dish good!
So let me be perfectly clear – this is not my Grandma’s recipe! I found it in an old cookbook, it was obviously someone’s Grandma’s recipe so I felt like it needed to stay with the title.
I went on a huge rhubarb and strawberry baking binge and I don’t regret a minute of it! My aunt’s pie is amazing, I highly recommend it as well. But these bars I think are my favorite way to eat rhubarb.
These are call bars – the longer they cool the easier if is to cut them into bars and have them hold their shape. But let’s be real there are times that one cannot be that patient and shouldn’t have to be. Scoop some of it warm out of the pan and add some ice cream. Enjoy them as you want, don’t be bound by rules.
Grandma’s Rhubarb Bars
I put some strawberry jam in these, because well, it’s strawberry jam and I had a fresh made batch. What I am saying is the strawberry jam is completely optional but it add just a hint of flavor that really pops.
This makes a great breakfast as well – the fruit, the oatmeal. Serve with some eggs, sausage or bacon and a glass of milk.
Looking for more rhubarb recipes? Check out my friend Sarah over at Farmwife Crafts – she makes the best Strawberry Rhubarb Crisp.
And my friends over at These Old Cookbooks have a mile long list of amazing recipes using rhubarb! This Old Fashioned Rhubarb Coffee Cake looks amazing and this Strawberry Rhubarb Jam with Jello is definitely on my list to make before I run out of fresh rhubarb!
Grandma's Rhubarb Bars
- 3 cups rhubarb, chopped
- 1½ cups sugar
- 3 Tablespoons corn starch
- ½ cup cold water
- 1 teaspoon vanilla
- 1½ cups oatmeal
- 1½ cups flour
- 1 cup brown sugar
- 1 cup butter
- 3 Tablespoons strawberry jam optional
- In a saucepan combine the rhubarb, sugar, corn starch and vanilla - cook over medium heat, stirring occasionally until thick - set aside
- With a pastry cutter or a fork mix oatmeal, flour, brown sugar and butter together into a crumble
- Pat 3/4 of the crumble mixture into the bottom of a 9x13 baking dish
- Pour in rhubarb mixture
- Heat the strawberry jam in the microwave for a few seconds then pour over the rhubarb mixture - running a knife through it to swirl and spreadThe strawberry jam is optional but it does taste delicious in this recipe!
- Sprinkle remaining crumb mixture over the top
- Bake in a 350° pre-heated oven for 30-35 minutes
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