Go Back
–+ servings
Rhubarb Cobbler Bars

Rhubarb Cobbler Bars

Buttery oat crumble bars layered with tangy sweet rhubarb filling and baked until golden
No ratings yet
PRINT PIN
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12

INGREDIENTS

Crust and Crumble

  • 2 cups all purpose flour
  • 1 cup rolled oats
  • 1 cup packed brown sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans optional.

Rhubarb Filling

  • 4 cups rhubarb chopped
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest optional
  • 1/4 tsp kosher salt.

Optional Glaze

  • 1/2 cup powdered sugar
  • 1 tbsp milk
  • 1/2 tsp vanilla extract.

INSTRUCTIONS

Prep and Crust

  • heat oven to 350 F and line a 9x13 inch pan with parchment
  • whisk flour oats brown sugar baking powder cinnamon and salt
  • stir in melted butter and vanilla until large moist crumbs form
  • press about two thirds of mixture firmly into the pan to form an even base.

Filling and Bake

  • toss rhubarb with sugar cornstarch lemon juice zest and salt until evenly coated
  • spread filling over crust
  • sprinkle remaining crumble evenly over top and gently press to adhere
  • bake until top is deep golden and filling is bubbling 40 to 50 minutes
  • cool completely at room temperature then chill 1 to 2 hours before slicing for clean bars
  • whisk glaze ingredients and drizzle over cooled bars if using.

Notes

1. Use frozen rhubarb thawed and well drained; Replace up to half the rhubarb with sliced strawberries for a sweeter filling; If rhubarb is very juicy increase cornstarch to 3 tbsp; Cool fully before cutting to prevent crumbling

Nutrition

Calories: 280kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g