That rhubarb jam has come in handy the past few days. I've put it on toast, in jam buns, and in oat bars - or, so I've come to call them: Rhubars! It has a nice little ring to it, doesn't it?
If you don't have the time (or the desire) to whip up some rhubarb jam, use any sort of preserves in this recipe and you'll be golden. And people won't stop asking you why these bars are so addicting, and maybe you'll begin to ask yourself: "How could a recipe so simple and so flippin' easy to make be SO DARN GOOD?"
I'll tell you why: Rhubarb. And chunks of butter baking atop brown sugar and oats.
1 cup brown sugar, packed
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned oats
1 3/4 cups cold unsalted butter, cut into squares
1 cup rhubarb jam (or any jam)
Preheat the oven to 350 degrees F.
Grease a 9-by-13-inch rectangular pan. Mix together the butter, flour, oats, brown sugar, baking powder and salt, using your hands to press the butter into smaller pieces (like pie dough).
Spread half the oat mixture into the prepared pan. Spread with the rhubarb jam, being careful not to disturb the oat layer.Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 40 to 45 minutes. Let cool completely, and then cut into squares!