Comments on: Rhubarb Oatmeal Bars

By: Mary Younkin

Mary Younkin — Wed, 10 Jun 2026 13:23:51 +0000

In reply to Corinne khan. I hope you love the bars as much as we do!

By: Corinne khan

Corinne khan — Tue, 09 Jun 2026 22:46:40 +0000

It’s in the oven now

By: Mary Younkin

Mary Younkin — Wed, 03 Jun 2026 13:50:07 +0000

In reply to Deborah Odette. I'm so glad you loved the bars!

By: Deborah Odette

Deborah Odette — Sun, 31 May 2026 18:41:54 +0000

This absolutely filled my spring time rhubarb craving. I had about a cup of sweetened rhubarb sauce with vanilla left over so I spread it on the crust before adding the fillling. I don’t think the bar needed it but wow was it good!

By: Mary Younkin

Mary Younkin — Thu, 14 May 2026 20:08:13 +0000

In reply to Jan. That should work fine, Jan.

By: Jan

Jan — Wed, 13 May 2026 00:29:43 +0000

Wondering if it would work to halve the recipe and use an 8×8 inch pan?

By: Mary

Mary — Wed, 04 Jun 2025 21:17:03 +0000

In reply to Theresa Padilla. I'm so glad you like them!

By: Theresa Padilla

Theresa Padilla — Wed, 04 Jun 2025 18:46:30 +0000

easy and delicious simple as that

By: Mary

Mary — Tue, 03 Jun 2025 12:41:30 +0000

In reply to Becky. I'm so glad you like the bars!

By: Becky

Becky — Sat, 31 May 2025 17:19:13 +0000

Delicious indeed! The first time I made it the filling seemed familiar I then remembered a recipe from my Scottish grandmother. She mixed the Rhubarb with fresh strawberries, pineapple(I used a can of crushed), and fresh ginger(season to taste). No corn starch or salt. I mixed and thickened on the stove. Both ways are delicious. Thank you for sharing and bringing back memories.