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Rhubarb Bars


From the Star Tribune. Even though this has rhubarb filling it has more of an apple taste. Great for people who think they don't like rhubarb

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  • 3 c. chopped fresh rhubarb
  • 2 tsp. orange zest
  • Juice of 1 large orange (at least 1/2 c)
  • 1 c granulated sugar
  • 1 c brown sugar
  • 1 1/2 c flour
  • 1 1/2 c oatmeal
  • 1/2 t salt
  • 1 t cinnamon
  • 1 c unsalted butter or margarine
  • 1/2 c chopped walnuts


Servings 16


Step 1

Preheat oven to 350. Lightly grease 9x13 pan. In a large pot, put the the rhubarb, organge zest, juice, water and granulated sugar over medium high heat and bring to a boil, then reduce the heat and simmer until the rhubarb is tender and the mixture begins to thicken, about 10 minutes.

In a large bowl, mix together brown sugar, flour, oatmeal, salt, and cinnamon, then work in the butter with your fingers to make a crumbly dough. Mix in walnuts. Pat half the dough into prepared pan.

Turn the rhubarb onto the crust, top with the remaining crumbles. Bake 30 - 35 minutes until nicely browned.


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