Almond Rhubarb Jam Bars

These Almond Rhubarb Jam Bars are super easy and delicious! Homemade rhubarb jam (or jam of choice) is layered between a tender oat and coconut crumble that’s spiced with cinnamon, nutmeg and ginger and topped with toasted almonds. Yields 6 to 9 depending on how you cut them.

I love a quick and easy dessert.

And these almond rhubarb jam bars are it! After harvesting 7 pounds of rhubarb from the back yard, I set off to turn some of it into jam. After a few midday snacks of spreading it on toast, I decided to use the leftovers and sandwich it between a butter coconut and oat mixture, topping it with sliced almonds which get nice and toasty in the oven.

Serve as is or with a little ice cream or whipped cream. You won’t regret it.

Got rhubarb jam? Make these quick and easy jam bars!

To Make These Almond Rhubarb Jam Bars You Will Need:

• old fashioned rolled oats – Adds earthy flavor and chewy texture to the topping.
• unbleached all-purpose flour – The base of the crumble topping.
• whole wheat flour – Lends structure and adds subtle earthy flavor and mouthfeel.
• sweetened coconut – Gives the bars some extra sweetness, texture and coconut flavor.
• cinnamon (ground) – Lends distinct warm and woodsy flavor.
• nutmeg (ground) – Warm, aromatic with subtle hints of clove.
• ginger (ground) – Gives a pungent, spicy and sweet flavor.
• fine salt – Enhances the flavor in this recipe.
• unsalted butter (melted) – Adds richness and flavor.
• rhubarb jam – Sweet and tart with hints of ginger and vanilla.
• sliced almonds – Adds toasty nuttiness but can be omitted if allergic.

 Preheat your oven to 350°F (or 180°C).

Lightly grease a ceramic 8×8 baking dish.

Make The Oat Mixture:

In a mixing bowl, measure and add 1 cup old fashioned rolled oats, 1/2 cup unbleached all-purpose flour, 1/4 cup whole wheat flour, 1/4 cup (packed) sweetened coconut, 1/2 teaspoon each ground cinnamon, nutmeg and ginger and salt.

And then give it a stir.

Until thoroughly combined.

Next pour in 1/2 cup melted unsalted butter.

Stirring until the butter has absorbed the flours and small crumbles have formed.

Reserve 2/3 cup and set it off to the side.

Prepare the Bars:

Add the remaining oat mixture into the prepared pan.

Use your fingers to gently press into the pan. Bake on the middle rack for 8 minutes.

Once partially baked, spread 1 cup of rhubarb jam (or jam of your choice) evenly over the top of the oatmeal crust.

Then sprinkle with the reserved crumble topping and 1/3 cup sliced almonds before sliding it back into your oven for 15 to 20 more minutes.

Remove once the crumble and almonds are lightly golden. Let cool completely before cutting.

The coconut and the rhubarb jam add just the right amount of sweetness without making these bars too sweet. And then there is the chewy texture of the oatmeal crust and the crunchy almonds which is absolutely heavenly.

Finally, grab yourself a fork, a cup of coffee or oj and a giant piece of the breakfast bar and dig in.

SO GOOD!

Whether with coffee for breakfast 😏 or dessert, I know you’re going to love this recipe!

CLICK HERE FOR MORE RHUBARB RECIPES!

Enjoy! And if you give this Almond Rhubarb Jam Bars recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on April 29, 2013 and has been updated with clear and concise instructions, new photography and helpful information.