Make Ahead
by: Kelsey Banfield
August26,2009
4.5
2 Ratings
- Serves 1 9x13 pan (about 20 squares)
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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. - 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
- Test Kitchen-Approved
What You'll Need
Ingredients
- For Rhubarb
- 3 1/2 cupsFresh rhubarb, cut into 1-inch chunks
- 2/3 cupsugar
- 2 tablespoonscornstarch
- 1/4 cuporange juice
- 1/4 teaspoonnutmeg
- 1 teaspoonvanilla
- For the Hazelnut Oatmeal Crumble
- 1 1/2 cupsquick oatmeal
- 1 1/2 cupsflour
- 1/2 teaspoonbaking soda
- 2/3 cupdark brown sugar
- 1/2 cuphazelnuts, finely chopped
- 1 1/2 sticks unsalted butter, room temperature
Directions
- 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.
Tags:
- Fruit
- Grains
- Hazelnut
- Oatmeal
- Orange Juice
- Rhubarb
- Make Ahead
- Serves a Crowd
- Spring
- Easter
- Breakfast
- Dessert
Contest Entries
- Your Best Rhubarb
See what other Food52ers are saying.
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Basak
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Kelsey Banfield
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Denise
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Tracy from CA
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Helen
Recipe by: Kelsey Banfield
Home cook, food blogger, cookbook author, wine lover, avid traveler, and mother of two young children. Check out my books: The Naptime Chef: Fitting Great Food into Family Life (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year (2015), Running Press.
Popular on Food52
7 Reviews
Basak October 22, 2012
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.
donnaweaves May 31, 2010
These are marvelous! I made them in a slightly smaller pan - a 10 x 7 that I have and they are plump and lucious.
Kelsey B. May 13, 2010
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!
Denise April 26, 2010
Perfect breakfast! I'm quite jealous that you have rhubarb growing in your own garden. Enjoy.
Tracy F. January 3, 2010
ah, I will try this :) I have just enough left in the freezer from my grandma's garden! Thanx for sharing!
Helen September 12, 2009
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!
Kelsey B. October 2, 2009
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!
