Incredible Berry, Rhubarb, And Oat Breakfast Bars
These berry rhubarb oat bars are DELICIOUS. They have both strawberries AND blueberries in them with the springtime favorite, rhubarb!
Servings 20 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 350˚ 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!