Recipe

Rhubarb Hazelnut Oatmeal Squares

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Photo by KelseyTheNaptimeChef

This recipe was entered in the contest for Your Best Rhubarb
A&M's Testing 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...
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

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Chef
KelseyTheNaptimeChef's 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...
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

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Serves 1 9x13 pan (about 20 squares)

For Rhubarb:

3 1/2 cups Fresh rhubarb, cut into 1-inch chunks Ask a question about this ingredient

2/3 cups sugar Ask a question about this ingredient

2 tablespoons cornstarch Ask a question about this ingredient

1/4 cup orange juice Ask a question about this ingredient

1/4 teaspoon nutmeg Ask a question about this ingredient

1 teaspoon vanilla Ask a question about this ingredient

For the Hazelnut Oatmeal Crumble:

1 1/2 cup quick oatmeal Ask a question about this ingredient

1 1/2 cup flour Ask a question about this ingredient

1/2 teaspoon baking soda Ask a question about this ingredient

2/3 cups dark brown sugar Ask a question about this ingredient

1/2 cup hazelnuts, finely chopped Ask a question about this ingredient

1 1/2 sticks unsalted butter, room temperature Ask a question about this ingredient

Preheat oven to 350. Prepare a 9x13 pan and set aside.
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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.
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In a large bowl mix butter, oatmeal, flour, baking soda, brown sugar and hazelnuts until fully combined.
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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.
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Bake for 30 minutes or until the top of the oatmeal begins to brown.
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7 Comments on Rhubarb Hazelnut Oatmeal Squares

ying added about 1 year ago

Kelsey, we adored these - even our toddler. Thanks!

donnaweaves added about 1 year ago

These are marvelous! I made them in a slightly smaller pan - a 10 x 7 that I have and they are plump and lucious.

KelseyTheNaptimeChef added over 2 years ago

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!

chez danisse added over 2 years ago

Perfect breakfast! I'm quite jealous that you have rhubarb growing in your own garden. Enjoy.

Tracy from CA added over 2 years ago

ah, I will try this :) I have just enough left in the freezer from my grandma's garden! Thanx for sharing!

Helen added over 2 years ago

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!

KelseyTheNaptimeChef added over 2 years ago

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!