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Rhubarb Cherry Oat Crumble Bars

Rhubarb Cherry Oat Crumble Bars

Rhubarb is in season and it is the perfect time to make these Rhubarb Cherry Oat Crumble Bars!

I love the sweet and sour taste of rhubarb desserts. When deciding what to make, I wanted to try a new recipe and I didn’t want to do the normal rhubarb and strawberry combo.

Rhubarb Cherry Oat Crumble Bars

Rhubarb Cherry Oat Crumble Bars

Sweet cherries (one of my favorite fruits) popped in to mind. I can not tell you how DELICIOUS these are.

The almond extract adds another level of deliciousness so don’t skip it! I will definitely be making these again.

INGREDIENTS

OAT CRUMB TOPPING

  • 1 cup whole wheat flour
  • 1/2 cup quick oats
  • 3/4 cup granulated sugar
  • 1/3 cup butter, melted

CAKE BASE

  • 1 cup whole wheat flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/4 cup Greek yogurt
  • 1 1/2 cups confectioners, icing sugar
  • 3 eggs
  • 1/2 tsp almond extract

FILLING

  • 1/2 pound rhubarb, chopped in to 1/2 inch pieces
  • 1/2 pound dark sweet cherries, cut in half
  • 4 Tbsp granulated sugar
  • 1 Tbsp whole wheat flour

INSTRUCTIONS

Preheat Oven to 350 degrees.

Line 13X9 pan with parchment paper leaving an inch of parchment paper overhang.

Grease and flour the pan/parchment paper.

OAT CRUMB TOPPING

combine dry ingredients for oat crumb topping

Combine dry ingredients.

adding melted butter to oat crumb mixture

Drizzle melted butter in to the mixture and stir well.

Break up any clumps to have a consistent crumb mixture.

CAKE BASE

Mix flour, baking powder and salt in a small bowl.

Mixing bowl of softened butter, Greek yogurt and confectioners sugar.

In a mixer bowl, combine softened butter, Greek yogurt and confectioners sugar.

Mix until fluffy.

add eggs to yogurt mixture

Add eggs one at a time while mixer is running on med high speed.

Turn mixer to low and add almond extract.

Fold in flour with a spatula.

Set aside.

FILLING

Rinse cherries and rhubarb pieces with cold water.

toss cherries and rhubarb with sugar and flour

Place in a large bowl and add sugar and flour.

Toss to coat.

ASSEMBLY

layer cake base with rhubarb and cherry mixture. Top with crumb mixture

Spread cake base evenly on the bottom of the pan.

Sprinkle with rhubarb/cherry mixture.

Evenly cover with crumb mixture.

Bake for 50 – 65 minutes or until lightly browned.

Rhubarb Cherry Oat Crumble Bar

One note, I used fresh rhubarb and frozen cherries. I think this added a bit of time to the baking time so if you use fresh cherries, start checking the doneness about 10 or 15 minutes early.

Cool in the pan.

Remove bars by lifting them out with the parchment paper.

Cut in to bars.

rhubarb cherry oat bars

Remember that rhubarb is only around for a short time every year but you can chop it and freeze it to use for later.

layer-cake-base-with-rhubarb-and-cherry-mixture.-Top-with-crumb-mixture

Rhubarb Cherry Oat Crumble Bars

Yield: 20
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

A sweet and tart dessert that takes advantage of rhubarb season. 

Ingredients

Oat Crumb Topping

  • 1 cup whole wheat flour
  • 1/2 cup quick oats
  • 3/4 cup granulated sugar
  • 1/3 cup butter, melted

Cake Base

  • 1 cup whole wheat flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/4 cup Greek yogurt
  • 1 1/2 cups confectioners, icing sugar
  • 3 eggs
  • 1/2 tsp almond extract

Filling

  • 1/2 pound rhubarb, chopped in to 1/2 inch pieces
  • 1/2 pound dark sweet cherries, cut in half
  • 4 Tbsp granulated sugar
  • 1 Tbsp whole wheat flour

Instructions

  1. Preheat Oven to 350 degrees.
  2. Line 13X9 pan with parchment paper leaving an inch of parchment paper overhang.
  3. Grease and flour the pan/parchment paper.

Oat Crumb Topping

  1. Combine dry ingredients.
  2. Drizzle melted butter in to the mixture and stir well.
  3. Break up any clumps to have a consistent crumb mixture.

Cake Base

  1. Mix flour, baking powder and salt in a small bowl.
  2. In a mixer bowl, combine softened butter, Greek yogurt and confectioners sugar.
  3. Mix until fluffy.
  4. Add eggs one at a time while mixer is running on med high speed.
  5. Turn mixer to low and add almond extract.
  6. Fold in flour with a spatula.
  7. Set aside.

Filling

  1. Rinse cherries and rhubarb pieces with cold water.
  2. Place in a large bowl and add sugar and flour.
  3. Toss to coat.

Assembly

  1. Spread cake base evenly on the bottom of the pan.
  2. Sprinkle with rhubarb/cherry mixture.
  3. Evenly cover with crumb mixture.
  4. Bake for 50 - 65 minutes or until lightly browned.
  5. Cool in the pan.
  6. Remove bars by lifting them out with the parchment paper.
  7. Cut in to bars.
Nutrition Information:
Yield: 20
Amount Per Serving: Calories: 211Saturated Fat: 5gCholesterol: 45mgSodium: 108mgCarbohydrates: 31gFiber: 1gSugar: 20gProtein: 3g

Don’t forget to pin for later!

Cherry Rhubarb Oat Crumble Bars

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