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. - KelseyTheNaptimeChef —Kelsey Banfield
Test Kitchen Notes
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! - MGrace —The Editors
- Serves 1 9x13 pan (about 20 squares)
- For Rhubarb
3 1/2 cups
Fresh rhubarb, cut into 1-inch chunks
- For the Hazelnut Oatmeal Crumble
1 1/2 cups
1 1/2 cups
dark brown sugar
hazelnuts, finely chopped
sticks unsalted butter, room temperature
- Preheat oven to 350. Prepare a 9x13 pan and set aside.
- 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.
- In a large bowl mix butter, oatmeal, flour, baking soda, brown sugar and hazelnuts until fully combined.
- 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.
- Bake for 30 minutes or until the top of the oatmeal begins to brown.