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Strawberry Rhubarb Oatmeal Bars

These easy strawberry rhubarb oatmeal bars feature a jammy fruit filling sandwiched between a buttery, crispy oat crust and crumble topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour (130 grams)
  • 1 ⅔ cup quick oats (140 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup brown sugar (100 grams)
  • 1 large egg
  • ⅓ cup melted butter (70 grams)
  • ¼ cup maple syrup (80 grams)
  • 2 cups diced strawberries (283 grams)
  • 1 ½ cups diced rhubarb (200 grams)
  • ⅓ cup granulated sugar (67 grams)
  • 1 tablespoon lemon juice
  • 1 tablespoon corn starch

Method
 

  1. Preheat oven to 350F and line a metal 8x8 inch baking pan with parchment paper.
  2. In a large bowl, whisk together the flour, oats, baking powder, cinnamon, and salt.
  3. Stir the brown sugar into the dry ingredients to combine.
  4. Pour in the melted butter, maple syrup, and beaten egg, stirring until mixed.
  5. Press one and a half cups of the oat mixture evenly into the bottom of the prepared pan.
  6. Reserve the remaining half cup of the mixture in a small bowl for the topping.
  7. Add one tablespoon each of melted butter, maple syrup, brown sugar, and flour to the reserved topping.
  8. Mix three to four tablespoons of quick oats and a pinch of salt into the topping until crumbly.
  9. In a separate bowl, toss the diced strawberries and rhubarb with the lemon juice.
  10. Whisk the granulated sugar and cornstarch together, then toss with the fruit to coat.
  11. Pour the fruit filling over the pressed crust and spread it evenly.
  12. Sprinkle the crumbly oat topping over the fruit layer.
  13. Bake for 20 to 25 minutes until the topping is browned and the filling is bubbly.
  14. Cool completely in the pan before slicing into squares.

Notes

Allow the bars to cool completely in the pan before slicing to ensure clean, sharp edges. Toss the fruit with the cornstarch mixture right before baking to prevent the filling from becoming too watery.