Oatmeal Rhubarb Bars
Crisp oatmeal bars with a layer of homemade berry rhubarb jam in the middle.
Servings 16 squares
Ingredients
Raspberry Rhubarb Jam
- 150g rhubarb
- 150g fresh raspberries or more rhubarb
- 100g fine granulated sugar
- 1 ½ tablespoon tapioca or cornstarch
Oat Cookie Base
- 113g or ½ cup butter unsalted
- 200g or 1 cup brown sugar light or dark
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- 165g or 1 ¼ cups all purpose flour
- 1 large egg
- 230g or 2 cups oats divided into 200g or 1 ¾ cups and 30g or ¼ cup
Instructions
Make the jam
- Set the rhubarb, raspberries, sugar and starch in a medium sized pot. Stir then set the pot over medium low heat.
- Cook for about 20-30 minutes as the raspberries burst and the rhubarb softens. Stir often and use the back of a wooden spoon to press down the rhubarb. It’s done when the consistency is thick like jam and the fruits are mushed. Set aside to cool. This can be made a few days ahead of time.
Make the oatmeal base
- Set the oats in a large frying pan and cook over medium low heat, stirring until fragrant - about 5 minutes.
- Preheat the oven to 350 F. Line a greased 9x9 inch square pan with parchment paper (use metal clips to hold it into place).
- In a bowl, partially melt the butter then whisk it with the sugar, salt, soda, cinnamon and butter until creamed, about 2-4 minutes. Add the egg and beat or whisk for another minute. Add the flour and the 1 ¾ cups oats.
- Press two thirds of the dough into the bottom of the prepared pan. Over it, spread the cooled jam.
- Add the remaining ¼ cup oats to the oat dough, mix then use your fingers to crumble the mixture over the jam.
- Bake the bars until golden all over, for 25-30 minutes. Let them cool in the pan then use the parchment as a sling to lift them out. Slice once they are completely cool.
Video
Notes
Note: Recipe adapted from Joy of Baking