Wednesday, June 29, 2011

Rhubarb Oat Bars

The most successful of my rhubarb extravaganza this year! Just don't try to freeze them. They don't thaw well! So, share 'em out the next day with people at work!

Rhubarb Oat Bars


2/3 cup all purpose flour
2/3 cup spelt flour
1 cup oats
1 1/3 cups brown sugar
½ cup melted coconut oil

1 cup sugar
2 tsp cornstarch
4 cups rhubarb, cut into ½" slices
1 tbsp minced candied ginger
1 tsp vanilla


1. Preheat oven to 350ยบ. Spray a 9"x13" baking pan with cooking spray.

2. Mix together flours, oats and brown sugar in bowl. Drizzle with coconut oil, and mix until crumbly. Press 2/3 of the mixture into the base of the pan.

3. In another bowl, mix together sugar, cornstarch, rhubarb and ginger. Place rhubarb on top of base. Sprinkle with vanilla. Top with remaining oat mixture.

5. Bake for 45 minutes. Cut into 24 small slices and serve with tea.

Happy Wednesday everyone!


adventuresindinner said...

Great minds...I just made a batch of crumble bars and will post in the next couple of days. Slightly different recipe but the same problem of not thawing well.

Alyson said...

Do you think it's because they release too much liquid when they thaw? I was hoping the baking would have taken care of that...

Ah well, I've taken to eating them out of the freezer. =)

bars in Singapore said...

The Rhubarb oat bars that you have shown is very descriptive, the review is up to the pint and correct

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