These berry rhubarb oat bars are DELICIOUS! They have both strawberries and blueberries in them with the springtime favorite, rhubarb.
We were doing our No Grocery Store Month Challenge when we whipped up these delicious berry rhubarb oat bars. We had just gotten both rhubarb AND strawberries from our local CSA (Yellowbird Foodshed) and I immediately said “oh, dessert!.” Luckily, I had some blueberries on hand to toss in there as well.
Thus, the most addicting berry rhubarb oat bars were created. Seriously, you won’t be able to eat just one. I had to give half of them away because I couldn’t stop eating them!
Ingredients Needed For Berry, Rhubarb, and Oat Bars.
I’m sure you have most of these ingredients on hand in your kitchen! There is nothing crazy in this recipe, just your standard American baking ingredients.
- Flour
- White Sugar + Brown Sugar
- Quick Cook Oats
- Baking Soda
- Salt
- Cold Butter
- Rhubarb, Strawberries, Blueberries
Important Tips for Making these Berry, Rhubarb, and Oat Breakfast Bars
These fruit bars are SO easy to make, but they do require a few steps. Make sure you read the whole recipe before you dig in, pun intended.
My number one tip though is to let them cool for AT LEAST 1 hour. The filling is jam-like and needs to “firm up” before you can slice. Same with the crumble base, it’s super buttery (and delicious) but needs to be solid before you cut it.
It will be difficult, but I believe in you. Just put on a movie and try to ignore the delicious smells coming from your kitchen.
Can you freeze our incredible Berry, Rhubarb, and Oat Breakfast Bars
You surely can! I sliced all of mine, it made about twenty 2×2 oat bars. If you want more specifically measured bars, you can use one of these handy bench scrapers that has a ruler on it.
Then, tightly cover the single servings in plastic wrap all around so there is no air or freezer burn getting in there. I’m not sure how long they’d stay in the freezer but I’d imagine at least all summer long… if they even last that long.
Other ways to use strawberries, blueberries, and rhubarb
I’m not going to lie, I don’t really love eating fruit raw. I like blueberries and bananas just fine. But, I’d much prefer my fruit to be in dessert or smoothie form. Here are a few other recipes to use with these fruits! Okay, well rhubarb is a vegetable but you get what I’m saying here.
- Cherry Berry Smoothie. This smoothie is delightful and full of antioxidants, a true win-win.
- No-Churn Roasted Strawberry Rhubarb Pie Ice Cream. I’m a very big fan of adding pie to ice cream or milkshakes so this sounds absolutely divine.
- Blueberry Peach Oatmeal Bars. These oatmeal fruit bars are a little bit different, they have a shortbread cookie crust that you bake first and they are made with fresh peaches. YUM.
Incredible Berry, Rhubarb, And Oat Breakfast Bars
Ingredients
Crumble
- 2 cups flour
- 1 cup sugar
- 2 cups quick cook oats
- 1 cup brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter cold, cubes
Berry Rhubarb Filling
- 2 cups rhubarb chopped
- 1 cup sugar
- 1/4 cup water
- 4 Tablespoons flour
- 1 cup strawberries sliced
- 1 cup blueberries
Instructions
Prepare Crumble
- Preheat the oven to 350Λ F.
- Add flour, 1 cup sugar, oats, salt, brown sugar, baking soda, and salt into a large mixing bowl. Whisk until combined.
- Add cold butter to dry ingredients. Use your hands, a pastry blender, or two forks to mix in the butter until it's all combined and the mixture has pea sized "crumbles."
- Reserve about 1 1/2 cups of the crumble for the top of the bars. Do not forget this step!
- Place the rest of the crumble mixture into a glass 9 x 13 pan and smoosh until it's uniform and flat.
Rhubarb Berry Filling
- Place the rhubarb, water, and 1 cup of sugar in a sauce pan. Mix and bring to a boil over medium heat. Once it starts boiling, reduce heat to medium low so it simmers but doesn't burn. The sugar should be melting, but you can also whisk to make sure it is all mixed together.
- As the rhubarb gets soft, add the strawberries and blueberries. Cook for another few minutes until there are no more big pieces of any of the fruit.
- Add the 4 Tablespoons of flour and whisk until combined. Heat for another minute or two until the filling is thicker, almost like jam.
- Gently pour the rhubarb berry filling over your uncooked crumble base. Smoosh around with a rubber spatula until it's in an even layer.
- Top with the remaining crumble then place in the oven.
- Bake 35-40 minutes until the top layer is browned and the filling is bubbling.
- Remove from oven and let cool in pan for at least 1 hour. Then, slice into pieces and enjoy!
Anonymous
Amazing recipe! My family loved it! I did not have fresh strawberries, so I added a cup more of blueberries and a bit of homemade strawberry jam. So yummy!
pease.hannah@gmail.com
Oh YUM! That sounds amazing. Thanks for sharing and Iβm so glad you loved it.
Emily
Can you use frozen blueberries?
pease.hannah@gmail.com
Yes, absolutely!