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Cozy Rhubarb Oatmeal Cookie Bars with Streusel Crumble

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These rhubarb oatmeal cookie bars feature a sweet and tangy rhubarb filling with a buttery oatmeal base and a crunchy streusel crumble topping, perfect for cozy occasions and easy baking.

Ingredients

Scale
  • 1 cup (125g) rolled oats (old-fashioned oats work best for chewiness)
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (300g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/3 cup (65g) brown sugar, packed (for streusel)
  • 1/4 cup (60g) unsalted butter, cold and cut into small cubes (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 9×9 inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
  2. Prepare the rhubarb filling by tossing chopped rhubarb, granulated sugar, and cornstarch in a medium bowl until evenly coated. Set aside.
  3. In a large bowl, whisk together rolled oats, flour, baking soda, salt, and cinnamon.
  4. In a separate bowl, cream softened butter and brown sugar together until light and fluffy (2-3 minutes). Beat in the egg and vanilla extract until just combined.
  5. Gradually add the dry oat mixture to the butter mixture, folding gently until just combined. The dough will be crumbly but should hold together when pressed.
  6. Press half of the dough evenly into the prepared pan to create a firm base.
  7. Spread the rhubarb filling evenly over the base.
  8. Prepare the streusel topping by combining flour, brown sugar, and cinnamon in a small bowl. Add cold butter cubes and mix with a pastry cutter, forks, or fingers until coarse crumbs form.
  9. Sprinkle the streusel crumble evenly over the rhubarb layer.
  10. Bake for 35-40 minutes or until the streusel topping is golden brown and the rhubarb filling is bubbling. Tent with foil if streusel browns too quickly.
  11. Cool completely on a wire rack before cutting into bars (about 1 hour).

Notes

Use old-fashioned rolled oats for best chewiness. Keep butter softened for the base but cold for the streusel topping. If using frozen rhubarb, thaw and drain excess liquid to avoid sogginess. For gluten-free, substitute flour with a gluten-free blend and use certified gluten-free oats. For vegan, replace butter with coconut oil and egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water). Tent bars with foil if streusel browns too fast. Chill bars after baking to speed setting if short on time.

Nutrition

Keywords: rhubarb, oatmeal cookie bars, streusel crumble, dessert bars, easy baking, cozy dessert, fruit bars

Find it online: https://emmaoven.com/cozy-rhubarb-oatmeal-cookie-bars-with-streusel-crumble-easy-recipe/