Rhubarb Oat Bars

Last Updated September 7, 2024

Are you taking advantage of this rhubarb season? I hope you are, I know I am, more so than ever, as I’ve missed living in a country where people use, let alone have heard of, rhubarb.

I don’t know about you, but when rhubarb season starts I usually think of pies as the first thing to make. Then, after a few rhubarb and rhubarb custard pies, I might want to make some ahem…I’m not sure what normal people call it, maybe rhubarb soup? I grew up calling it camel hair soup. (We’re so normal you can’t stand it.) After camel hair soup, then maybe some rhubarb hand pies made with puff pastry.

All of those things are delicious, but sometimes with rhubarb season being so short I don’t end up getting beyond the “classics.” This year I’ve been expanding my horizons a bit, and if you’d like to go beyond the rhubarb pies and crisps, here are some buttery rhubarb oat bars to try!

It’s a buttery crust, sticky and gooey strawberry rhubarb filling with a hint of nutmeg, and a buttery oat crumble on top.

Yes please.

I don’t think I need to go on much further, so here’s the recipe! Anyway, I better stop writing before rhubarb season is over, haha.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Curly Girl Kitchen

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Rhubarb Oat Bars

Serves about 9-12

Ingredients

For the Crust and Topping

• 1 1/2 cups / 180g flour

• 1 cup / 90g rolled oats

• 1 cup / 226g cold butter, cubed

• 1/2 cup / 100g brown sugar

• 1 tsp baking powder

• 1/2 tsp salt

For the Rhubarb Filling

• 1 lb / 454g (about 3 1/2 cups) rhubarb, cut into approx. 1/2” slices

• 1/2 cup / 100g sugar

• 6 Tbsp / 45g flour

• 1/2 cup / 160g strawberry jam

• 1 Tbsp / 15g lemon juice

• 1 tsp / 5g vanilla extract

• 1/4 tsp nutmeg

• 1/4 tsp baking soda

Directions:

Oven preheated to 350F / 177C. Lightly grease an 8x8in / 20x20cm square baking dish.

Make the Crust and Topping

1. In a food processor, blend all crust/topping ingredients together until the texture is like coarse pebbles. Alternately, you can mix by hand or with a fork or pastry cutter.

2. Take half the mixture and press into the prepared baking dish. Reserve other half for topping.

3. Bake for 15 minutes.

Meanwhile, Make the Rhubarb Filling

1. In a large bowl, combine all filling ingredients. Mix together well.

2. When the crust is done baking, pour filling over crust.

3. Bake for 30 minutes.

4. When the filling is done baking, crumble the remaining topping over filling and bake for another 20-25 minutes, or until top is light golden-brown.

5. Allow to cool completely before cutting and serving. (The refrigerator can help speed up this process.)

Jenny’s Notes:

• If you don’t have rolled oats, instant oats can be used.

• The strawberry jam could be switched out for a different flavor of jam!

• If you can’t wait to dig into your freshly baked bars, you can always go at it with a spoon! It will be more like a crumble when it’s still warm, but hey, is that a bad thing?

Yield 9-12

Author Jennyblogs

Prep time

20 Min

Cook time

1 H & 5 M

Total time

1 H & 25 M

Print

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Rhubarb Oat Bars

Buttery, crumbly oat bars with a sweet rhubarb and strawberry filling

Cook modePrevent screen from turning off

Ingredients

For the Crust and Topping

• 1 1/2 cups / 180g flour
• 1 cup / 90g rolled oats
• 1 cup / 226g cold butter, cubed
• 1/2 cup / 100g brown sugar
• 1 tsp baking powder
• 1/2 tsp salt

For the Rhubarb Filling

• 1 lb / 454g (about 3 1/2 cups) rhubarb, cut into approx. 1/2” slices
• 1/2 cup / 100g sugar
• 6 Tbsp / 45g flour
• 1/2 cup / 160g strawberry jam
• 1 Tbsp / 15g lemon juice
• 1 tsp / 5g vanilla extract
• 1/4 tsp nutmeg
• 1/4 tsp baking soda

Instructions

Make the Crust and Topping

1. Oven preheated to 350F / 177C. Lightly grease an 8x8in / 20x20cm square baking dish.
2. In a food processor, blend all crust/topping ingredients together until the texture is like coarse pebbles. Alternately, you can mix by hand or with a fork or pastry cutter.
3. Take half the mixture and press into the prepared baking dish. Reserve other half for topping.
4. Bake for 15 minutes.

Meanwhile, Make the Rhubarb Filling

1. In a large bowl, combine all filling ingredients. Mix together well.
2. When the crust is done baking, pour filling over crust.
3. Bake for 30 minutes.
4. When the filling is done baking, crumble the remaining topping over filling and bake for another 20-25 minutes, or until top is light golden-brown.
5. Allow to cool completely before cutting and serving. (The refrigerator can help speed up this process.)

Notes

• If you don’t have rolled oats, instant oats can be used.
• The strawberry jam could be switched out for a different flavor of jam!
• If you can’t wait to dig into your freshly baked bars, you can always go at it with a spoon! It will be more like a crumble when it’s still warm, but hey, is that a bad thing?

Nutrition Facts

Calories

463.59

Fat

21.47 g

Sat. Fat

13.15 g

Carbs

64.53 g

Fiber

2.75 g

Net carbs

61.8 g

Sugar

32.96 g

Protein

4.61 g

Cholesterol

54.23 mg

Sodium

393.23 mg

Nutritional Information is approximate.

https://jennyblogs.com/blog/2022/6/2/rhubarb-oat-bars

rhubarb, oat bars, oaty bars, crumble

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Strawberry Nutella Coconut Milkshake

Last Updated August 24, 2024

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Buon Ferragosto!

Also known as the day where everything is closed and I feel slightly trapped. Hmmm the gelato place is closed so I’ll just run to the store and pick up some…oh wait, all the grocery stores are closed. Ok, well maybe I’ll go browse some shops, oh wait, all closed. I’ll go walk around in the center for a bit…nope, hardly any buses running today to get to the center. Even if I could find a bus, all the places I could buy a ticket are closed. Ok, so I’ll walk to the gym to work out and enjoy some air conditioning. Ah, closed. So, I hunker down and eat whatever food is in the house, try to stay cool. Actually we’ve come to a bit of a cool spell, today only has a high of 90°F. I’ll take it!

I actually planned ahead this year and went grocery shopping last night. I got fruit and veggies for lunch and dinner today, but why didn’t I get better snackies? But then I remembered that I have a good stash of gelato in the freezer, and made me think of this delectable milkshake I made a few weeks ago.

So with all this time on my hands, I shall be milkshaking and sharing this milkshake with you! What’s so great about this milkshake?

It’s a Strawberry Nutella Coconut Milkshake. That’s such a long name, and kinda going against my own rule of not listing every ingredient in the title, but otherwise I didn’t quite know how to get the dream across, ya know?

How about this: Strawnutelloco Milkshake. Stranucoco Milkshake. Conuterry. Strawconutella. Regardless, this milkshake tastes like a chocolate covered strawberry rolled in coconut with a hint of hazelnut.

I have a confession to make. I originally made this milkshake to try and hide this not-awesome gelato I bought. There was a sale on a brand I had never tried before at the grocery store, and they had coconut and I love coconut but it just did not end well. Icy and so much coconut it was chewy. I didn’t want to waste it, but I also didn’t necessarily want to force myself to eat gelato?

Enter the milkshake idea. I had strawberries, Nutella, and milk, and this beautiful combo was born. The copious amounts of coconut from the gelato still rendered my milkshake a bit chewy, but if you have a GOOD brand of coconut ice cream, or even vanilla ice cream with a bit of flaked coconut and maybe a drop of coconut extract or two thrown in, you’ve got yourself the perfect summer day’s treat.

So thank you, gelato brand that shall remain unnamed, for the not delicious gelato that prompted me to create a delicious milkshake.

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Strawberry Nutella Coconut Milkshake

Serves 2

Ingredients:

• 2 cups coconut ice cream, slightly softened

• 1/2 cup milk, any variety

• 1/2 cup hulled strawberries, fresh or frozen

• 2 heaping Tbsp Nutella

• Dash of vanilla extract, optional

• Whipped cream, optional

Directions:

1. Add all ingredients except whipped cream to a blender and blend until smooth. Check consistency and add more milk if desired.

2. Spoon into 2 glasses and top with whipped cream. Serve immediately.

Jenny’s Notes:

• Don’t have coconut ice cream but still want that coconut taste? Substitute chocolate or vanilla ice cream and add a bit of flaked coconut and a drop or two of coconut extract.

• For creamier shakes, use whole milk.

• For thinner shakes you can sip, add more milk. For thicker, spoonable shakes, add less milk. Some blenders don’t blend thicker shakes well, so if yours is having problems, either wait a minute or two for the ice cream to soften a bit more before continuing to blend, or add a touch more milk.

• To make fresh whipped cream, whip about 1/4 cup / 60g heavy whipping cream with 1 Tbsp / 14g sugar in the bowl of a stand mixer fitted with whisk attachment, or with a handheld mixer. This makes about 1/2 cup fresh whipped cream. Store in fridge, best if used within a few days.

Yield 2 Servings

Author Jennyblogs

Prep time

5 Min

Total time

5 Min

Print

With ImageWithout Image

Strawberry Nutella Coconut Milkshake

Thick and creamy milkshake with coconut ice cream, Nutella, strawberries and whipped cream on top.

Cook modePrevent screen from turning off

Ingredients

• 2 cups coconut ice cream, slightly softened
• 1/2 cup milk, any variety
• 1/2 cup hulled strawberries, fresh or frozen
• 2 heaping Tbsp Nutella
• Dash of vanilla extract, optional
• Whipped cream, optional

Instructions

1. Add all ingredients except whipped cream to a blender and blend until smooth. Check consistency and add more milk if desired.
2. Spoon into 2 glasses and top with whipped cream. Serve immediately.

Notes

• Don’t have coconut ice cream but still want that coconut taste? Substitute chocolate or vanilla ice cream and add a bit of flaked coconut and a drop or two of coconut extract.
• For creamier shakes, use whole milk.
• For thinner shakes you can sip, add more milk. For thicker, spoonable shakes, add less milk. Some blenders don’t blend thicker shakes well, so if yours is having problems, either wait a minute or two for the ice cream to soften a bit more before continuing to blend, or add a touch more milk.
• To make fresh whipped cream, whip about 1/4 cup / 60g heavy whipping cream with 1 Tbsp / 14g sugar in the bowl of a stand mixer fitted with whisk attachment, or with a handheld mixer. This makes about 1/2 cup fresh whipped cream. Store in fridge, best if used within a few days.

Nutrition Facts

Calories

440.85

Fat

23.21 g

Sat. Fat

19.31 g

Carbs

54.51 g

Fiber

3.87 g

Net carbs

50.64 g

Sugar

40.58 g

Protein

6.95 g

Sodium

49.23 mg

Cholesterol

9.42 mg

Nutritional information is approximate and based on 2 servings and includes whipped cream.

https://jennyblogs.com/blog/2019/8/14/strawberry-nutella-coconut-milkshake

milkshake, milk, strawberry, Nutella, coconut, ice cream, vanilla, fresh whipped cream, dessert, summer

Dessert, Beverage

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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