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. Frozen cherries were the winner and boy I’m glad I decided to try a new combo. They are soooo good!

Love rhubarb? You’ll want to try out this Crustless Rhubarb Pie too! Or if you are looking for bars with different berries, check out Blueberry Pie Bars. Yum!

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.

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.

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

Mix until fluffy.

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.

Place in a large bowl and add sugar and flour.

Toss to coat.

ASSEMBLY

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.

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.

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

Don’t forget to pin for later!

Love bar recipes? Try these!

Scrumptious Raspberry Chocolate Oat Bars

Mint Stuffed Sugar Cookie Bars

Magic Cookie Bars