Rhubarb Hazelnut Oatmeal Squares

By • August 26, 2009 • 8 Comments


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Author Notes: I love anything made with rhubarb, and these squares are one of my favorite rhubarb treats of all time. I made several batches of these last week with rhubarb from the garden, and thought they'd be good to share while fresh rhubarb is still available in the northeast. My favorite thing about these squares is that they are not overly sweet, and the hazelnuts bring a nice flavor to the oatmeal crumble. In addition to eating these for a snack, I often have them for breakfast with a dollop of cool yogurt on the side. - KelseyTheNaptimeChefKelseyTheNaptimeChef

Food52 Review: My husband and I very much enjoyed the Rhubarb Hazelnut Oatmeal Squares. I am always looking for new ways to use rhubarb and this did not disappoint. These squares were quite the breakfast treat and were perfect with yogurt, as KelseyTheNaptimeChef suggested. They are chewy and fruity and crunchy and just a little indulgent. And in the name of thorough research we also had them for dessert with vanilla ice cream and with afternoon tea and a nice piece of cheese (a goat cheddar in our case). Great in every case. As the seasons change, you can use whatever is available at the farmers' market -- I'm thinking wild strawberries or raspberries and of course whatever nut you have on hand, though hazelnuts are really delish. Kudos to KelseyTheNaptimeChef for waking up our morning breakfast! - MGraceA&M

Serves 1 9x13 pan (about 20 squares)

For Rhubarb

  • 3 1/2 cups Fresh rhubarb, cut into 1-inch chunks
  • 2/3 cups sugar
  • 2 tablespoons cornstarch
  • 1/4 cup orange juice
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla

For the Hazelnut Oatmeal Crumble

  • 1 1/2 cup quick oatmeal
  • 1 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 2/3 cups dark brown sugar
  • 1/2 cup hazelnuts, finely chopped
  • 1 1/2 sticks unsalted butter, room temperature
  1. Preheat oven to 350. Prepare a 9x13 pan and set aside.
  2. In a saucepan over medium heat mix together orange juice, cornstarch and sugar. Stir in vanilla. Add rhubarb and stir constantly until rhubarb becomes soft and thick. Using a wooden spoon, make sure nothing sticks to the bottom of the pan. Once rhubarb has thickened, set aside to cool.
  3. In a large bowl mix butter, oatmeal, flour, baking soda, brown sugar and hazelnuts until fully combined.
  4. Pat 3/4 of the oatmeal mixture into the bottom of the 9x13 pan. Pour cooled rhubarb mixture over oatmeal. Scatter the remaining 1/4 of the oatmeal mixture over the rhubarb.
  5. Bake for 30 minutes or until the top of the oatmeal begins to brown.

Tags: Desserts, serves a crowd, sweet

Comments (8) Questions (0)

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over 1 year ago TahinPekmez

These oatmeal squares are fantastic! Easy to make and very tasty. I added strawberries , plums, and some cinnamon to rhubarb mixture, and it turned out beatiful.

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almost 4 years ago ying

Kelsey, we adored these - even our toddler. Thanks!

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almost 4 years ago donnaweaves

These are marvelous! I made them in a slightly smaller pan - a 10 x 7 that I have and they are plump and lucious.

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almost 4 years ago KelseyTheNaptimeChef

I am so glad you liked these MGrace, they are a favorite ours, especially for their versatility. It is so nice to see them picked as an Editor's pick- thank you!

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almost 4 years ago chez danisse

Perfect breakfast! I'm quite jealous that you have rhubarb growing in your own garden. Enjoy.

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over 4 years ago Tracy from CA

ah, I will try this :) I have just enough left in the freezer from my grandma's garden! Thanx for sharing!

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over 4 years ago Helen

kelsey, these look gorgeous. sadly, i'm not the world's biggest rhubarb fan- have you had success with using other fruit for the filling? i imagine you can, but just wanted to ask the expert!

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over 4 years ago KelseyTheNaptimeChef

Hi Helen - Sorry I just saw this reply! I've had good success w/ using blueberries instead of rhubarb in these bars. If you ever want to become a rhubarb convert let me know, I have dozens of recipes - I love it so much!