These raspberry rhubarb oatmeal bars feature a tangy fresh raspberry rhubarb filling with lots of buttery oatmeal streusel on top.
Rhubarb lovers, you’ve just found your new addiction! We’re teaming up with raspberries and looots of oatmeal streusel to make the most killer bar ever.
This is one of those recipes where the crust does double duty as the streusel making these bars seriously the easiest summer baking project ever.
And it will help you use up all that glorious summer rhubarb that’s hitting its peak right now.
Dare I say, the oatmeal and the fruit filling kinda sorta makes these bars breakfast material? It’s just how you look at it.
If you can resist having one of these bars for breakfast, please share your secrets with the class.
These Raspberry Rhubarb Oatmeal Bars feature…
- A soft and chewy oatmeal crust.
- Raspberry preserves and fresh rhubarb making up the filling.
- Lots of golden buttery streusel piled on top.
Making the Raspberry Rhubarb Oatmeal Bars
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Raspberry preserves
- Lemon juice
- Old-fashioned rolled oats
- All-purpose flour
- Baking powder
- Brown sugar
- Unsalted butter
- Greek yogurt
- Vanilla extract
We found that these bars bake up to the perfect thickness and height in a 9×9 square baking pan. For easily removing the bars from the pan, line it with parchment paper, leaving a bit of an overhang.
Other than that, you will just need a few mixing bowls and a fork for tossing ingredients.
Tips for Perfect Bars
- Pre-bake crust – this helps the crust get a jumpstart on baking and set a bit before adding the filling and topping.
- Use raspberry preserves in filling – this adds a lot of raspberry flavor to the filling, plus acts as a sweetener.
- Dice rhubarb into 1/4-inch cubes – we found that a smaller size of rhubarb chunks helps it break down better in the filling.
- Reserve 1-1/2 cups crumb mixture for topping – the oatmeal mixture acts as both the crust AND crumb topping to keep these bars extra easy.
- Allow bars to cool before slicing – for best results, allow bars to cool completely in pan before using parchment paper to remove and slice into squares.
For best results, store bars in a cool place at room temperature no more than 3 days.
We do not recommend freezing these bars, as they tend to crumble and fall apart once thawed.
You can easily adjust this recipe to use other kinds of fruit! Try blueberries, strawberries, or blackberries in place of the rhubarb.
Be aware, you may have to adjust the sweetness level slightly – just go by taste.
The tangy raspberry rhubarb filling paired with the crisp, brown sugary oatmeal streusel is the most incredible combo in these summery bars. Just try to resist having that second one.
Anywhere you take these bars, we guarantee they will be a hit! Breakfast table included.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More delicious bar recipes to try next!
Raspberry Rhubarb Oatmeal Bars
Crust and Topping
- 1-1/2 cups old-fashioned rolled oats
- 1-1/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1/4 cup plain greek yogurt
- 1 teaspoon vanilla extract
- 3 cups fresh or frozen rhubarb, cut into 1/4-in chunks (thaw if using frozen)
- 3 tablespoons honey or agave syrup
- 1/2 cup raspberry preserves
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
Crust and Topping
- Preheat oven to 350F. Line a 9×9 baking pan with parchment paper. Set aside.
- In a large bowl, combine oats, flour, sugar, baking powder, cinnamon, nutmeg, and salt. Toss in melted butter, yogurt, and vanilla with a fork until mixture is crumbly.
- Reserve 1-1/2 cups of crumbled mixture for topping. Press remaining mixture in prepared baking pan in an even layer.
- Bake crust at 350F 12-15 minutes until a very light golden brown. Set aside to cool for a moment.
- In a large bowl, combine all filling ingredients. Spread in an even layer over baked crust and top with reserved crumble mixture.
- Bake bars at 350F 30-35 minutes until topping is golden brown and filling is bubbly. Cool bars completely on a wire cooling rack.
- Once bars are cooled, use parchment paper to lift bars from pan. Cut into squares and serve. Enjoy!