Why you will love this recipe

The strawberry rhubarb combo is incredible, and the crust has almond extract, which I think is my favorite part.

I would consider these healthy rhubarb bars; they are low in sugar, high in fiber, naturally dairy-free, and full of vitamins from the fruit!

These bars are so pretty with all the different tones of pink, and they taste vibrant too. They would be perfect for a brunch or a baby shower!

I am very happy with how these oatmeal rhubarb bars turned out now, not too sweet, with juicy summer fruit, and a wholesome oat crust!

Ingredients needed

Ingredients measured out for rhubarb oatmeal bars with labels.

Helpful notes about ingredients needed:

Oats: Rolled oats or quick oats can be used.
Flour: Whole wheat or white flour can be used.
Almond extract: If you don't like almond extract flavor or you don't have it, you can omit it, but I think it makes these bars incredible. You could use 1 teaspoon of cinnamon to add a burst of flavor instead.
Brown sugar: Use brown sugar or maple syrup to sweeten the crust.
Coconut oil: If you don't have coconut oil, melted butter can be used!

See recipe card below for exact ingredient quantities.

Step-by-step instructions for oatmeal rhubarb bars

Follow the photos from my kitchen to make these rhubarb squares with oatmeal. Scroll down to see the recipe card for exact ingredient details.

A measuring cup of rhubarb and a tablespoon with sugar in it.

Step 1: Preheat the oven to 350 degrees. Rhubarb & Sugar: Mix half of the rhubarb with 1 tablespoon of sugar to soften.

Step 2: Rhubarb Jam: Place the remaining rhubarb and sugar with the strawberries, chia seeds, and water in a medium pot. Boil together, stirring regularly for about 7 minutes until everything is soft and thick. Boil a little longer if it seems watery; it should be the consistency of applesauce.

Oats, flour, sea salt, egg, sugar in a glass bowl.

Step 3: Oat Crust: In a mixing bowl, stir together the oats, flour, and sea salt. Add the egg, almond extract, coconut oil, and brown sugar (or maple syrup). Mix well.

Step 4: Press into pan: Prepare a 9x9 pan by lining it with parchment paper. Dump the oat base into the lined pan, spread and press the oats until it is even.

An 8x8 pan with strawberry rhubarb sauce on top of an oat crust.

Step 5: Add rhubarb strawberry sauce: Spread the warm rhubarb chia mixture all over the oatmeal base.

Rhubarb slices on top of strawberry rhubarb sauce in an 8x8 pan.

Step 6: Arrange the rhubarb: Using the rhubarb that was mixed with sugar, place it on top of the rhubarb jam layer. I placed mine in long rows with pieces that were of a similar size, and it looked cool.

Danika's tips

Cut 1 ½ cups of rhubarb at an angle to make pretty slices of rhubarb and use this for layering on top of the rhubarb strawberry jammy layer.

The rhubarb jam layer needs to be thick, let it boil until there is not too much wetness and it's a thicker consistency, similar to applesauce.

I like the taste of rolled oats and maple syrup the best; however, quick oats and brown sugar can be used in a pinch.