Amish Oatmeal Rhubarb Bars: A Taste of Simple Comfort

1. Introduction

There’s a quiet charm to Amish cooking – a focus on simple, wholesome ingredients transformed into deeply satisfying dishes. These Amish Oatmeal Rhubarb Bars embody that spirit perfectly. They capture the fleeting, vibrant flavor of fresh rhubarb, balancing its signature tartness with the comforting sweetness of brown sugar and the hearty texture of oats. It’s a dessert that feels both rustic and elegant, a delicious reminder of the pleasures found in uncomplicated baking.

This recipe takes the classic combination of rhubarb and a crumbly topping and gives it a delightful twist with the inclusion of rolled oats in both the crust and the topping. This adds a wonderful chewiness and nutty flavor that complements the tender, bubbling rhubarb filling beautifully. While “Amish” cuisine is more a reflection of traditional Pennsylvania Dutch cooking with an emphasis on simple, hearty, and often sweet and sour flavors, dishes like fruit bars with crumb toppings are a common theme in many home-style baking traditions.

Using rhubarb, one of the first fruits of spring, highlights the connection to seasonal ingredients and resourcefulness. These bars offer a less fussy alternative to a full rhubarb pie, providing all the beloved flavors in an easy-to-make, easy-to-share format, much like the convenience of other bar-style desserts. They share a comforting, fruit-forward appeal with recipes like easy rhubarb dump cake, but with the added texture and flavor of oatmeal.

2. Recipe Summary

Cuisine: American (Amish / Pennsylvania Dutch Inspired)

Difficulty Level: Easy

Total Preparation and Cooking Time: Approximately 50 minutes

Dietary Classification: Vegetarian (contains dairy and gluten)

3. Equipment and Utensils

You won’t need any specialized equipment for these straightforward bars:

• 9×9-inch baking dish: This size is important for achieving the correct thickness of the crust and filling layers. A glass or ceramic dish works well.
• Parchment paper (optional but recommended): Lining the baking dish makes lifting the baked and cooled bars out for slicing incredibly easy.
• Large bowl: To combine the dry ingredients for the oat mixture.
• Medium bowl: To combine the chopped rhubarb and filling ingredients.
• Measuring cups and spoons: Accurate measurement ensures the right balance of flavors and textures.
  • Dry measuring cups (1 ½ cups, 1 cup, ½ cup, 1 cup): For rolled oats, flour, brown sugar, and chopped rhubarb.
  • Liquid measuring cup (½ cup): For melted butter.
  • Measuring spoons (½ teaspoon, 1 tablespoon, 1 teaspoon): For baking soda, salt, cornstarch, lemon juice, and vanilla extract.
• Spatula or large spoon: For mixing ingredients in both bowls and pressing the crust into the pan.¹
• Sharp knife: For chopping the rhubarb.
• Cutting board: A stable surface for preparing the rhubarb.
• Cooling rack: For cooling the baked bars in the pan.

4. Serving Suggestions

Amish Oatmeal Rhubarb Bars are delicious on their own, but a few simple additions can elevate them further.

• Plating: Slice the cooled bars into squares and arrange them on a serving plate. The visible layers of crumbly oat crust, pink rhubarb filling, and golden oat topping are appealing.
• Side Dish Ideas: These bars are wonderful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess contrasts beautifully with the warm, tart fruit and crumbly topping.
• Complementary Side Dishes: For a springtime dessert spread, consider pairing them with other fruit-based treats or simple cookies. A cup of hot coffee or tea is a perfect accompaniment.
• Wine or Beverage Pairings:
  • A sweet dessert wine, like a Moscato d’Asti, would complement the sweetness of the bars.
  • For a non-alcoholic option, a cold glass of milk or a cup of herbal tea would be lovely.

5. Nutritional Information

Please note that the following nutritional information is an estimate per serving (based on 9 servings) and can vary based on the specific brands of ingredients used and the exact sweetness of the rhubarb.

Detailed Nutritional Breakdown (Estimate per serving):

• Calories: Approx. 210 kcal
• Macronutrient Distribution (Estimate):
  • Carbohydrates: 30-40g (primarily from oats, flour, sugars, and rhubarb)
  • Protein: 3-5g (from oats and flour)
  • Fat: 8-12g (primarily from butter)
• Dietary Information: Vegetarian. Contains dairy and gluten.
• Potential Health Benefits: Oats provide fiber and some nutrients.² Rhubarb offers Vitamin K and fiber.³ However, due to the sugar and butter content, these bars are calorie-dense and should be enjoyed in moderation as a treat.

6. Storage and Reheating

Proper storage will help keep your Amish Oatmeal Rhubarb Bars fresh and delicious.

• Proper Storage Instructions: Allow the bars to cool completely in the pan. Once cooled, cover the pan tightly with plastic wrap or aluminum foil, or cut the bars and transfer them to an airtight container.
• Refrigeration Instructions: Store in the refrigerator for up to 4-5 days. Refrigeration is recommended, especially if your kitchen is warm.
• Freezing Recommendations: These bars freeze well. Once completely cooled and sliced, place the bars in a single layer on a baking sheet and freeze until firm. Then, transfer to an airtight freezer-safe container, placing parchment paper between layers to prevent sticking. Freeze for up to 2-3 months.
• Reheating Methods:
  • From Refrigerator: For individual bars, microwave for 20-40 seconds, or until warmed through. For multiple bars or the whole pan, cover loosely with foil and reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
  • From Frozen: Thaw overnight in the refrigerator. Reheat as described above.

7. Expert Tips and Variations

Enhance your Amish Oatmeal Rhubarb Bars with these tips and creative twists.

• Tips from Professional Chefs:
  • Prepare rhubarb properly: Wash the rhubarb stalks and trim the ends. If the stalks are large and stringy, gently peel off the tough outer strings with a paring knife. Chop into uniform pieces (about ½ to ¾ inch) for even cooking. Remember to discard the leaves, which are toxic.
  • Don’t overmix the oat mixture: Mix just until the butter is incorporated and the mixture is crumbly.
  • Press the crust firmly: Use the bottom of a glass or a measuring cup to press the crust mixture down firmly into the pan. This creates a solid base that won’t crumble when sliced.
  • Allow adequate cooling time: Letting the bars cool in the pan allows the rhubarb filling to set slightly, making them much easier to slice cleanly.
• Common Mistakes to Avoid:
  • Using warm butter: The butter should be melted but not hot when added to the dry ingredients, or it can affect the crumbly texture.
  • Not coating the rhubarb evenly: Ensure the cornstarch and sugar are well distributed throughout the chopped rhubarb to thicken the filling properly.
  • Slicing too soon: Trying to slice warm bars will result in a messy, crumbly outcome. Be patient and let them cool.
• Creative Recipe Variations:
  • Add other fruits: Rhubarb pairs wonderfully with strawberries. You could substitute some of the rhubarb with chopped strawberries (adjusting sugar slightly as strawberries are sweeter). Blueberries or raspberries could also be used, similar to how berries are used in a delicious blueberry cottage cheese breakfast bake.
  • Add spices: A pinch of ground cinnamon, nutmeg, or ginger can be added to the rhubarb filling for extra warmth.
  • Different oats: While rolled oats are recommended for texture, quick oats could potentially be used, though the texture might be slightly different. Steel-cut oats are not suitable for this recipe.
  • Add nuts: A ¼ cup of chopped walnuts or pecans could be added to the reserved topping mixture for extra crunch.
  • Lemon zest: Add the zest of one lemon to the rhubarb mixture for a brighter, more intense lemon flavor alongside the juice.
• Seasonal Adaptations: These bars are perfect for spring when fresh rhubarb is in season. If using frozen rhubarb in the off-season, do not thaw it before combining with the other filling ingredients.

8. Ingredients Section

Gathering these simple ingredients is quick and easy.

• 1 ½ cups rolled oats: Old-fashioned rolled oats are best for texture.
• 1 cup all-purpose flour: Standard all-purpose flour provides the structure for the crumb mixture.⁴
• 1 cup brown sugar, packed: Packed brown sugar adds moisture and a rich, caramel-like flavor to the oat mixture. Light or dark brown sugar can be used.
• ½ teaspoon baking soda: Helps with the texture and browning of the oat mixture.
• ½ teaspoon salt: Balances the sweetness and enhances the flavors.
• ½ cup unsalted butter, melted: Unsalted butter allows you to control the saltiness. Melt it gently and let it cool slightly before using.
• 1 cup rhubarb, chopped: Fresh, washed rhubarb stalks, trimmed and chopped into ½ to ¾ inch pieces. Remember to discard the leaves.
• ½ cup granulated sugar: Sweetens the rhubarb filling and balances its tartness.
• 1 tablespoon cornstarch: Acts as a thickener for the rhubarb filling, preventing it from being too watery.⁵
• 1 tablespoon lemon juice: Brightens the flavor of the rhubarb and enhances its tartness. Freshly squeezed is best.
• 1 teaspoon vanilla extract: Adds a warm, aromatic note to the filling.

Measurement Conversions (Approximate):

• 1 ½ cups rolled oats = approx. 120g
• 1 cup all-purpose flour = approx. 120g
• 1 cup packed brown sugar = approx. 200g
• ½ teaspoon baking soda = approx. 2-3g
• ½ teaspoon salt = approx. 2-3g
• ½ cup unsalted butter, melted = 1 stick (approx. 113g)
• 1 cup chopped rhubarb = approx. 4-5 ounces (115-140g)
• ½ cup granulated sugar = approx. 100g
• 1 tablespoon cornstarch = approx. 8g
• 1 tablespoon lemon juice = approx. 15 ml
• 1 teaspoon vanilla extract = approx. 5 ml

Quality and Sourcing Recommendations: Use fresh, firm rhubarb when in season. Any standard rolled oats and all-purpose flour will work well.

Possible Ingredient Substitutions:

• Rolled Oats: Quick oats could be used, but the texture will be less chewy.
• Brown Sugar: Granulated sugar could be substituted, but the flavor and moisture of the oat mixture will change.
• Unsalted Butter: Salted butter can be used; you may want to omit the added salt in the oat mixture depending on your preference.
• Rhubarb: Other tart fruits or a combination with sweeter fruits can be used (adjusting sugar and thickener).
• Cornstarch: All-purpose flour can be used as a thickener, but you might need slightly more (about 1 ½ tablespoons).
• Lemon Juice: Lime juice could be used for a different citrus note.

Notes on Ingredient Preparation: Chop the rhubarb into uniform pieces. Ensure the butter is melted but not hot. Measure all dry ingredients accurately.

9. Step-by-Step Instructions

Making these Amish Oatmeal Rhubarb Bars is straightforward and rewarding.

1. Preheat the oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking and browning.⁶
2. Grease a 9×9-inch baking dish with baking spray or butter. For even easier removal and cleanup, you can line the dish with parchment paper, leaving some overhang on the sides.
3. In a large bowl, combine the 1 ½ cups of rolled oats, 1 cup of all-purpose flour, 1 cup of packed brown sugar, ½ teaspoon of baking soda, and ½ teaspoon of salt.
4. Use a spoon or whisk to mix the dry ingredients well, ensuring everything is evenly distributed.
5. Pour the ½ cup of melted unsalted butter into the oat mixture.
6. Stir the mixture with a spoon or spatula until the melted butter is completely incorporated and the mixture is crumbly and well combined. It should resemble wet sand.
7. Reserve about 1 cup of this crumbly oat mixture for the topping. Set it aside.
8. Pour the remaining oat mixture into the bottom of the prepared 9×9-inch baking dish.
9. Press the oat mixture firmly and evenly into the bottom of the dish to form a compact crust. Use the bottom of a glass or a flat measuring cup to get a smooth, firm layer.
10. In another medium bowl, combine the 1 cup of chopped rhubarb, ½ cup of granulated sugar, 1 tablespoon of cornstarch, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract.
11. Use a spoon or spatula to toss the rhubarb mixture until the rhubarb is evenly coated with the sugar, cornstarch, lemon juice, and vanilla.
12. Spread the rhubarb mixture evenly over the pressed oat crust in the baking dish.
13. Take the reserved 1 cup of oat mixture and sprinkle it evenly over the rhubarb layer, covering it completely to form the crumbly topping.
14. Place the baking dish in the preheated oven.
15. Bake for 30-35 minutes, or until the top is golden brown and you can see the rhubarb filling bubbling up around the edges. The exact baking time may vary slightly depending on your oven.
16. Once baked, remove the Amish Oatmeal Rhubarb Bars from the oven and place the pan on a wire rack to cool.
17. Allow the bars to cool in the pan for at least 10 minutes before slicing into squares. This allows the rhubarb filling to set slightly, making them much easier to cut cleanly. For cleaner cuts, you can let them cool even longer, or completely at room temperature. If you used parchment paper, you can lift the entire cooled slab out onto a cutting board for easier slicing.
18. Slice into 9 equal-sized squares.
19. Serve warm or at room temperature.

Visual Cooking Cues:

• Oat mixture: Crumbly consistency after adding butter.
• Rhubarb mixture: Rhubarb coated in sugar and cornstarch.
• Baked bars: Golden brown topping, bubbling rhubarb visible around edges.
• Cooled bars: Filling appears set, bars hold their shape when sliced.

Possible Troubleshooting Tips:

• Rhubarb filling is too watery: Ensure you used the correct amount of cornstarch and that the rhubarb was well coated. Cooked rhubarb releases moisture; some bubbling is normal, but it shouldn’t be excessively liquid.
• Oat crust is too dry/crumbly: Ensure you measured the melted butter accurately and mixed until just combined and crumbly, not dry. Pressing firmly helps create a cohesive crust.
• Bars are hard to slice cleanly: They need more cooling time. Patience is key for clean bar slicing.
• Topping is burning: If the topping is browning too fast, loosely tent the pan with aluminum foil for the remainder of the baking time.

Explanation of Cooking Methods:

• Mixing: Combining the dry ingredients and then adding butter creates a classic crumb mixture for both the crust and topping.
• Pressing: Compacting the crust mixture creates a solid base that supports the filling.
• Baking: The heat of the oven cooks the rhubarb until tender and bubbling, melts the sugar, and sets the cornstarch, while simultaneously baking the oat mixture into a firm crust and a golden, crumbly topping. Resting allows the filling to set.

10. Frequently Asked Questions (FAQ)

Here are some common questions about making Amish Oatmeal Rhubarb Bars:

• Where can I find rhubarb? Rhubarb is typically in season in spring and early summer. Look for it in grocery stores or farmers markets during this time. Some stores may carry frozen rhubarb year-round.
• Can I use frozen rhubarb? Yes, you can use frozen rhubarb. Do not thaw it before combining it with the other filling ingredients; the extra moisture will be accounted for during baking.
• Can I use quick oats instead of rolled oats? Rolled oats are recommended for the best texture. Quick oats can be used in a pinch, but the crumb will be less chewy.
• Is there a substitute for brown sugar? While brown sugar provides unique moisture and flavor, you could use granulated sugar in the oat mixture, but the texture and taste will differ.
• How do I know when the rhubarb filling is cooked? You will see it bubbling up around the edges of the bars, and the rhubarb pieces themselves will look softened.
• Can I add other spices? Yes, adding ½ teaspoon of ground cinnamon or a pinch of nutmeg to the rhubarb filling is a delicious addition that complements the flavors well. This is a common practice when baking with fruit, similar to adding spices to a peach cobbler cinnamon roll recipe.
• What’s the best way to slice the bars? Allow the bars to cool sufficiently. If you used parchment paper, lift the entire cooled slab out onto a cutting board. Use a sharp knife and press straight down rather than sawing to get clean cuts.

These Amish Oatmeal Rhubarb Bars are a perfect example of how simple ingredients, combined with a touch of tradition, can create a truly memorable dessert. The balance of sweet and tart, combined with the comforting texture of oats, makes them irresistible. Enjoy the taste of simple comfort!