Monday, May 9, 2016

Oatmeal Rhubarb Cookie Bars

This recipe was on my original blog, and got more traffic than any of my other posts. This was funny, because the first time I made it, I did not realize that the rhubarb would release so much liquid. The first day I made them they were great, but by the next day they were kind of soggy. To fix this, I did some research and learned that coating the pieces of rhubarb with sugar would draw out the moisture. This way, they would have already released the excess moisture and the cookies would keep that nice chewy texture. This takes at least an extra hour so plan ahead.

Now I have these bars down, and they turn out really good every time. They signal the start of the spring and summer seasons with the fresh rhubarb flavor, and every year when the rhubarb comes up in our yard, we make these.

Oatmeal Rhubarb Cookie Bars


1 1/2 cups fresh rhubarb, diced small (about 3 stalks)
1 tbsp sugar

1 cup rolled oats
1 cup flour
1/2 cup natural sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1/4 cup soy milk
1/4 tsp vinegar
1/4 cup vegetable oil
1 tsp vanilla
1 tsp molasses


Dice the rhubarb into bite sized pieces and place them in a small bowl or measuring cup. You need to draw the moisture out, so coat the rhubarb evenly with the tablespoon of sugar and set aside for at least an hour*. This step is very important, because if you don't draw the moisture out the rhubarb will make your cookie bars soggy. Once the rhubarb has released the excess moisture, drain off the juice and reserve the rhubarb. Its great to drain it in a colander and pat the pieces dry with a paper towel. Now you are ready to begin making the cookies.

*Note: I read online that you can speed up this process by heating the sugar coated rhubarb in the microwave for 2 minutes, but haven't tried that myself.

Preheat your oven to 350 degrees. Lightly grease an 8 inch square baking dish with cooking spray.

Start by mixing up the dry ingredients. Combine the oats, flour, sugar, baking powder, baking soda, and salt. Be sure there are no clumps of baking soda (you can sift it, press it in the palm of your hand, press it in a measuring cup, etc.).

In a large measuring cup, or small bowl, combine the drained rhubarb with the soy milk, vinegar, oil, vanilla, and molasses. Then add these wet ingredients to the dry and mix until combined. The dough may seem a bit wet, but the oats will absorb some of that moisture, so no worries - these will cook up fine.

Press the dough evenly into your prepared baking dish. Bake for 20-25 minutes...they are done when they are cooked through and the tops and edges are beginning to lightly brown. You can check with a toothpick inserted into the middle. Let cool and store loosely covered.

For 9 bars. Nutritional information from

Nutrition Facts
Serving Size 71 g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 0%Vitamin C 3%
Calcium 5%Iron 7%
Nutrition Grade C
* Based on a 2000 calorie diet

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