In the few weeks leading up to Jettie’s party, my granny would visit me on Thursdays to hang with Bing while I did whatever it is I “needed” to do for a Mary Poppins event. If that wasn’t enough, one morning she came donning an armful of fresh rhubarb from her backyard. The woman is in her 80s and I have her watching my wild child toddler and harvesting rhubarb. I’m either her favorite granddaughter or she’s the kindest person ever. (It’s the latter, trust me.)
I grew up consuming her rhubarb pies, so of course I was more than happy to have some fresh stems of my very own. She asked what I was going to make and I told her no pie…that’s her thing. Crumb bars though, that sounded like something I could handle.
When it comes to rhubarb you either love the tartness or hate it. I am on the love, love, love side. What is so great about any fruit related dessert though, is that you can fairly easily adjust the sweetness in almost all recipes. Like it tart? Use less sugar. Want more of a sweet taste? Ramp it up.
This was the first time I have cooked down the fruit before placing in the oven, at least with this particular oat bar recipe. I was worried the rhubarb might not break down enough, but I am going to try it next time I make these. (And of course I will report back.)
If I am being honest these do not hold a candle to my granny’s rhubarb pie. But nothing ever will so that’s sort of an unfair comparison. They do however hit the spot if you are craving a tart, yet sweet treat. (Add a scoop of vanilla ice cream for an even sweeter treat.)
Enjoy!
oatmeal rhubarb crumb bars
Author: brandy j of www.prettyplainjanes.com
- for filing:
- butter for greasing pan
- 2½cups fresh rhubarb, diced into 1" pieces
- ¼cup brown sugar (or ½cup if you need it sweet)
- ¼cup water
- 1tbsp fresh lemon juice
- 1tsp vanilla
- for crust and crumble:
- 1cup all purpose flour
- 1cup old fashioned oats
- ½cup brown sugar
- 1tsp lemon zest
- ¼tsp kosher salt
- ¼tsp cinnamon
- ¼tsp baking soda
- 6tbsp melted butter
- Preheat oven 325ºF and line an 8X8 baking dish with parchment paper.
- In a small sauce pan combine rhubarb, brown sugar and water. Bring to a boil then allow to simmer for 8 to 10 minutes or until rhubarb has all broken down. Add the lemon and vanilla and stir. Allow to cool for 5 minutes before using.
- Mix flour, oats, brown sugar, lemon zest, salt, cinnamon and baking soda in a bowl. Add butter and combine with hands. Mixture will be crumbly.
- Reserve ¾cup of the flour/oat mixture and press the rest evenly into the bottom of the prepared baking dish. Spread rhubarb mixture evenly on top of that and sprinkle remaining flour/oat mixture over the rhubarb.
- Bake on middle rack for 40 minutes. Allow to cool completely in the pan on a wire rack. Store in airtight container in the fridge for up to a week. Enjoy!
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In this past week our Jettie Jean turned 5, graduated from preschool and had a dance recital. Phew… that’s a lot for a little girl (but really her mom). Looking back I could not be more proud of how she handled it all, especially knowing how easily overwhelmed she can get (like her mom). The week ended a little rocky but we made it to the end with a girl still smiling and that’s all that really matters.
We initially were going to do a white button up, black skirt and red ribbon “bow tie” for Jettie’s Mary Poppins look. Very easy and classic. It was a last minute decision to grab this dress as I was leaving the morning of her party. I thought it’s her party…let her choose between skirt or dress. [Plus I got the dress on clearance last year and hadn’t seen it on her yet.]
If you know Jettie you know the images below are so her. Girl can not stay serious, no matter how hard she tries. [That middle one kills me!]
The hat, the dress, the gloves, the umbrella…they are all fabulous. But my fave is the girl rocking them, and she always will be.
