rhubarb bars with oat topping Recipe

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Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Make the Crust/Crumb Topping: In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the oats, brown sugar, 1/4 cup flour, and cinnamon. Reserve 1 1/2 cups of the oat mixture for the topping.
Press the remaining oat mixture into the bottom of the prepared pan.
Make the Rhubarb Filling: In a separate bowl, combine the chopped rhubarb, 3/4 cup granulated sugar, 2 tablespoons flour, and lemon juice.
Pour the rhubarb filling over the crust.
Sprinkle the reserved oat topping evenly over the rhubarb filling.
Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
Let cool completely in the pan before cutting into bars.

For a tangier filling, add a teaspoon of lemon zest.
Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Feel free to add a pinch of nutmeg to the oat topping.