Strawberry Rhubarb Oatmeal Bars

Kathie Carr


Here is another rhubarb recipe from Shupert's Honey Farm. This recipe is dated 1959 in Mom's collection.

The drizzle is an important part of the recipe becasue the rhubarb is sour or tart.


★★★★★ 1 vote

15 Min
30 Min


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1 1/2 c
chopped fresh rhubarb (1 inch pieces)
1 1/2 c
sliced fresh strawberries
1 Tbsp
lemon juice
1/2 c
2 Tbsp


1 1/2 c
1 1/2 c
rolled oats
1 c
brown sugar, firmly packed
3/4 c
1/2 tsp
baking soda
1/2 tsp


3/4 c
powdered sugar
1-2 Tbsp

How to Make Strawberry Rhubarb Oatmeal Bars


  • 1To make the filling:
    In a medium saucepan, stir together rhubarb, strawberries and lemon juice. Place over medium heat - cover and cook, stirring occasionally, until fruit is tender, about 8-12 minutes.

    In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil. Continue boiling until thickened, about 1 minute. Remove from heat and set aside.
  • 2To make the crust:
    Preheat oven to 350. In a large mixing bowl, combine flours, oats, brown sugar, butter, baking soda and salt. Mix at low speed until the mixture resembles coarse crumbs. Set aside 1 1/2 cups of this crumb mixture. Scoop the remaining crumb mixture into the bottom of a 9 by 13 inch baking dish lightly greased. Evenly spread filling over crust. Scatter the reserved crumb mixture over the top.

    Bake until golden brown, about 30 to 35 minutes. Remove and set on a wire rack to cool completely.
  • 3To make the drizzle:
    In a small bowl, whisk confectioners' sugar and enough of the milk until it flows easily. Drizzle the mixture over the cooled bars before cutting.

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About Strawberry Rhubarb Oatmeal Bars

Course/Dish: Cookies

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