Preparation Steps

• Preheat your oven to 375°F (190°C). Grease and flour an 8x8 inch baking pan.
• In a medium bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons of flour, and cinnamon. Mix well until the rhubarb is evenly coated.
• In a separate bowl, whisk together the rolled oats, 1 cup of flour, brown sugar, baking soda, and salt for the topping.
• Add the cold, cubed butter to the oat mixture. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Spread half of the oat topping evenly over the bottom of the prepared baking pan.
• Pour the rhubarb filling evenly over the oat base.
• Sprinkle the remaining oat topping evenly over the rhubarb filling.
• Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
• Let the bars cool completely on a wire rack before cutting into squares. This is crucial for them to set properly.