Photo: Mariana Medvedeva
Oatmeal Rhubarb Crumble Bars
14 ingredients
20 min + 25 min
20
openrecipes
A sweet, tangy, gooey layer of rhubarb sandwiched between an oatmeal pecan crumble. Perfect as an afternoon snack, or served warm with a scoop of vanilla ice cream.
Estimated Nutrition (whole recipe, rough)
692
Calories
19g
Protein
6g
Fat
136g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups FOR THE FILLING:
- 1-½ cup Chopped Rhubarb
- 2 Tablespoons Granulated Sugar
- ¼ cups Cornstarch
- ½ teaspoons Water
- 1 teaspoon Ground Ginger
- ¾ cups Vanilla
- 1-½ cup FOR THE CRUMBLE:
- 1-½ cup Chopped Nuts (I Used Pecans.)
- 1 cup Rolled Oats
- ½ teaspoons White Whole Wheat Flour (all Purpose Makes A Fine Substitute)
- ½ teaspoons Brown Sugar
- 1 teaspoon Salt
- 1 cup Baking Soda
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes