Ingredients
Scale
- ½ cup (100g) sugar
- 2 cups (240g) all-purpose flour
- 1 Tablespoon baking powder
- ⅔ cup (150g) salted butter, softened at room temperature
- 1 large egg
- 4–5 long rhubarb stalks (3 ½ cups / 550g), diced
- ⅓ cup (65g) sugar
- 1 lemon, zest and juice
- 2 ½ teaspoons cornstarch
- 1 cup (100g) old-fashioned rolled oats
- ½ cup (100g) sugar
- 1 teaspoon vanilla sugar
- ½ cup (100g) salted butter, melted
Instructions
- Preheat oven to 400°F (200°C) and grease a 9-inch square baking pan.
- Combine sugar, flour, and baking powder in a bowl, then mix in softened butter until crumbly.
- Add egg and mix to form a soft dough; spread evenly in the prepared pan.
- In a saucepan, mix diced rhubarb, sugar, lemon zest, and juice; heat until bubbling.
- Stir in cornstarch and simmer for 5 minutes; cool slightly before pouring over base.
- Mix oats, sugar, vanilla sugar, and melted butter in a bowl until crumbly; sprinkle over rhubarb.
- Bake for 20-25 minutes until the topping is golden.
- Cool completely, then cut into squares and serve.
Notes
Ensure rhubarb is fresh for optimal flavor.
Adjust sugar levels based on rhubarb’s tartness.
Allow bars to cool entirely for clean cutting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg