Strawberry-Rhubarb Oat Bars
Andrea Potischman
May 14, 2025
Spring is a season of contrasts—warm days and cool nights, bright blooms and lingering rain showers. It’s also the time when two opposites in the produce world come together in perfect harmony: strawberries and rhubarb. While strawberries bring sweetness and a juicy, candy-like freshness, rhubarb offers a tart, almost citrusy bite that keeps things exciting. That dynamic balance is why these two ingredients are so often paired together, especially in desserts where the natural tartness of rhubarb needs a little coaxing from something sweet.
One Bowl Recipe
One of the simplest and most satisfying ways to enjoy this pairing is in strawberry-rhubarb oat bars. With just one bowl and a few pantry staples, you can create a rustic, non-fussy fruit bar that highlights the best of spring flavors. The beauty of this recipe lies in its ease—no complicated steps, no extra dishes to wash, just a straightforward mix-and-bake process.
Baking with Oats
The combination of whole-grain oats and flour creates a great contrast in texture. The oats lend a hearty chewiness with a subtle nuttiness, while the flour helps bind everything together, giving the bars structure without making them dense. As they bake, the edges turn golden and crisp, while the center remains tender with a slight crumble. The filling, a mix of ripe strawberries and tangy rhubarb, turns lusciously jammy, seeping into the oat base just enough to create a caramelized effect on the bottom layer.
What makes these bars extra special is their serving versatility. They’re just as welcome at a spring picnic as they are with your morning coffee. The oats make them feel wholesome enough for breakfast, yet the jammy fruit center gives them the satisfying indulgence of a dessert. And if you’re lucky enough to have leftover bars, they store beautifully.
Whether you’re an avid rhubarb fan or new to its charms, these oat bars are an easy and rewarding way to celebrate the best of the season. The combination of fresh, seasonal ingredients and a foolproof method makes them a go-to treat for busy bakers and dessert lovers alike. With each bite, you get a perfect blend of tart and sweet, crisp and chewy—a balance that feels effortless yet completely satisfying. With minimal effort and maximum flavor, they prove that sometimes, the simplest recipes are the most memorable, bringing comfort and joy with every delicious square.
Strawberry-Rhubarb Oat Bars
Ingredients:
For the Strawberry-Rhubarb Filling:
- 3 cups rhubarb, medium dice
- 1 cup strawberries, hulled and halved or quartered based on size
- 1/2 cup sugar
- 1 tablespoon water
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For the Oat Base:
- 1 1/4 cups all-purpose flour
- 1 1/4 cups whole grain extra thick oats
- 2/3 cup sugar
- 1/8 teaspoon Kosher salt
- 1/2 cup unsalted butter, melted
For the Topping:
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
Directions:
- Preheat your oven to 350 degrees F. Line the bottom and up the sides of a 9 x 9-inch baking pan with parchment paper and set near your work station.
- For the Strawberry-Rhubarb Filling: Place the rhubarb, strawberries, sugar, water, and lemon juice into a medium saucepan and place over medium heat. Once boiling, reduce to heat and simmer on medium-low for about 10 minutes. Remove from the heat, stir in the vanilla extract, and allow to cool slightly.
- For the Oat Base: In a large bowl, add the flour, oats, sugar, and salt; mix well to blend. Add the melted butter and mix well to combine.
- Scoop out 2/3 cup of the oat mixture and set it aside for the topping.
- Pour the remaining oat base mixture into the prepared baking pan. Using a jam jar, small drinking glass, or your hands, press the mixture firmly and evenly into the bottom of the pan.
- Strain the cooled strawberry-rhubarb filling slightly, discarding any excess liquid. Pour the fruit mixture evenly over the oat base.
- Sprinkle the reserved 2/3 cup of oat mixture set aside over the top of the rhubarb.
- Lastly, sprinkle the top with the cinnamon, followed by the two tablespoons of sugar.
- Place the bars in the oven and bake for about 550-55 minutes or until the top is beginning to brown. Remove from the oven and allow to cool before slicing.
