rhubarb bars

Raspberry Rhubarb Bars are a sweet, tangy vegan dessert with no refined sugar and the goodness of rolled oats.  They&#039;re like fruit crisp in bar form!

Raspberry Rhubarb Bars

old fashioned rolled oats

all purpose flour

coconut sugar (may substitute with granulated or brown sugar)

cinnamon

salt

melted coconut oil (may substitute with melted butter)

raspberries

rhubarb

coconut sugar

orange juice

orange zest

cornstarch

ginger

Preheat the oven to 350 degrees. Line an 8x8&quot; square baking dish with parchment paper so that it hangs over the sides.  

In a medium bowl, stir together the oats, flour, coconut sugar, cinnamon, and salt.  Add the coconut oil and stir until moistened.

Press 2/3 of the crust-topping into the prepared pan.

Place the rhubarb, raspberries, coconut sugar, orange juice, cornstarch, and orange zest in a medium bowl and stir to combine.

Pour the filling over the crust and spread evenly.  Sprinkle the filling with the remaining 1/3 of the vegan crumble over the fruit, and bake for 45 minutes, or until bubbly and golden brown.

Cool on a wire rack for a minimum of 3 hours or overnight until set.  Cut into squares and enjoy!

https://www.youtube.com/watch?v=-wSRZ11nuHM

Raspberry Rhubarb Crisp Bars are a sweet, tangy vegan dessert with no refined sugar and the goodness of rolled oats.  They're like fruit crisp in bar form!

https://flavorthemoments.com/raspberry-rhubarb-crisp-bars

Raspberry Rhubarb Crisp Bars

Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert.

Rhubarb Bars

all-purpose flour

butter

sugar

eggs,

white sugar

rhubarb, diced

Preheat oven to 350°F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs. Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at for 10-12 minutes or until lightly browned.

While the crust is in the oven, mix together eggs, sugar, flour, and salt. Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust.

Return bars to the hot oven. Reduce oven temperature to 325° F and bake for 30-35 min or until the filling is set and no longer jiggly.

Cool for 30 mins on the counter. Refrigerate and chill completely before cutting into bars.

Sweet rhubarb compote soaks into the nooks and crannies of a buttery, crumbly oat crust in hjónabandssæla (Icelandic rhubarb bars), which might be our new favorite spring dessert.

Icelandic Rhubarb Bars

turbinado sugar

Two 2-in. pieces of red beet, optional (see headnote)

quick oats

baking soda

kosher salt

27 Tbsp. unsalted butter,

whole milk

brown sugar

unsalted butter,

oats

Make the rhubarb: Position a rack in the center of the oven and preheat to 350°F. In a pie plate or 8-by-8-inch baking pan, toss the rhubarb, sugar, salt, and beet if using. Bake until the rhubarb is soft and spreadable, stirring halfway through baking, about 1 hour 5 minutes. Discard the beet. (Leave the oven on.)

Meanwhile, make the crust: In a medium bowl, whisk together the flour, quick oats, and baking soda. To a food processor, add the salt, sugar, and eggs and blend until combined, about 2 minutes. Add the flour and pulse to combine, then scatter with the butter and pulse until the dough is uniform and no butter pieces are visible. Transfer three quarters of the dough to a greased 9-by-13-inch sheet pan and press into an even layer. Scrape the remaining dough into a bowl and set aside. (Do not clean the food processor.)

Make the crumble: In a small bowl, whisk together the milk and yolks and set aside. To the empty food processor, add the flour, brown sugar, butter, quick oats, and rolled oats and pulse until a crumbly, shaggy mass forms.

Assemble the rhubarb bars: Turn the oven to 325°F. Spoon the rhubarb and its juices in an even layer atop the dough, then sprinkle the remaining dough evenly over the top. Drop the crumble in large, irregular chunks over all, then brush evenly with the yolk mixture.

Bake until the rhubarb bars are firm and lightly browned on top, about 40 minutes. Cool to room temperature before cutting into squares (as large or as small as you like).

Simple strawberry rhubarb crumble bars with a crumbly oat topping! Naturally sweetened, vegan and gluten-free, 10 ingredients, and so delicious!

Strawberry Rhubarb Crumble Bars (GF)

gluten-free rolled oats

almonds

tsp sea salt

Tbsp coconut sugar*

Tbsp coconut oil ((melted))

rhubarb ((stems removed // chopped into 1/2 inch pieces))

berries ((such as strawberries

Tbsp coconut sugar ((plus more to taste))

Tbsp coconut sugar

gluten-free flour

coconut oil

Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper.

Add oats, almonds, sea salt, and coconut sugar to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.

Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.

Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).

Bake for 15 minutes, then increase heat to 375 degrees F (190 C) and bake for 5 minutes more, or until the crust is fragrant and the edges are slightly golden brown. Set aside.

In the meantime, add rhubarb, strawberries, orange juice, coconut sugar, and cornstarch to a medium saucepan and warm over medium-low heat until slightly softened and bubbly - about 5-7 minutes. Stir frequently to prevent sticking. Then remove from heat and set aside.

Next prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.

Add strawberry-rhubarb mixture to the pre-baked crust and spread into an even layer. Then top with crumble topping and spread evenly to cover fruit.

Reduce oven heat back to 350 degrees F (176 C) and bake for another 15-20 minutes or until the strawberry topping is warm and bubbly and the crumble is golden brown.

Remove squares from oven and let cool completely - 1-2 hours. Once cooled, gently lift bars from pan and slice into 9 even squares or 10 bars (amounts as original recipe is written // adjust if altering batch size).

These should be firm enough to pick up and eat with your hands, but are best enjoyed with a fork and plenty of coconut whipped cream or Vanilla Bean Coconut Ice Cream!

Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.

Normally every recipe from this site is spot on...this time, not so much. Followed everything religiously. First issue was the base. Just wouldn't firm up (and yes I did extend the baking time considerably and yes my oven temp is accurate). The fruit seemed a bit soggy after following directions so I even strained it s bit so there was slightly less liquid compared to fruit solids). The top never browned (weird) and after cooling in the pan on a rack the whole thing disintegrated into mush when I tried to remove it from the pan. The base just had no integrity. 
Unfortunately guests are coming in an hour and there's no time to make another dessert. I'm scooping this sloppy mess into bowls (while hiding in the kitchen) and adding a dollop of vegan vanilla ice cream and will call this a pudding-crumble as if it were intentional. Tastes fine, looks sad. Possible title for my culinary memoir 😉

Yummy! We have made these several times. Today was all strawberry, and I can’t wait to try another readers suggestion of cherries. Thanks Minimalist Baker for your amazing recipes. You are my go to source for healthy, gf, do treats and recipes - a staple resource in my kitchen. I love how easy it is to make the recipes, the minimal ingredients which I usually always have, the pictures, and the readers’s comments which I find helpful.

Gooey, delicious,tart rhubarb bars! Made these 3 times. My family loves them. Not too sweet and not too tart. Great with vanilla dairy-free vanilla ice cream. ❤️❤️❤️

My husband gave this a 5 star! I substituted green powdered stevia from my plants (&gt; 1/4 teas for the filling and 1/4 teas for the crust). I used 3 T coconut sugar in the topping. I used frozen sweet cherries. Turned out great!

Thanks so much for this recipe. Made this today. A few changes. Vegan butter instead of coconut oil, normal flour, mixed raspberries in with the berries, cane sugar.  I used fresh rhubarb from the garden. I cooked the rhubarb/Berry mixture down to a gloopy mixture. I had to make twice as much crumble for the topping. But it worked out great. Base held together. I will be making this again now I know how with a few changes by making it sweeter and I would make this nut free for school lunches. Thanks so much

Really enjoyed these! Was expecting more of a dessert vibe, but they are not too sweet, and have a “healthy” taste (in a good way!) and so gave me more of granola-with-fruit vibe. Next time I might add some lemon juice/ zest to the filling to make it a little brighter/ tangier, but that might just be that my discount rhubarb fell a little flat.

The crust baked and held together beautifully for me! I started with only half the amount of oil, and slowly added more until it was just moist enough to stick together when pressed together. (Ended up using about 4T, so, pretty close to the recipe). I’ll definitely make this again!

Easy to make and tasty. Used almond flour and Subbed regular sugar and flour, apple juice for what I had on hand. Served with whipped cream. Not overly sweet like many rhubarb recipes. Nice dessert. Might make with butter next time for flavour.

https://www.youtube.com/watch?v=JkRvlJw7RqI

Strawberry Rhubarb CRUMBLE BARS! 🍓😋 An incredibly delicious VEGAN + GLUTEN-FREE dessert with an oat-almond crust, fruity tart-sweet filling & crunchy oat crumble! Naturally sweetened, just 10 ingredients & perfect for spring & summer! 🌷☀️

Full Recipe: https://minimalistbaker.com/strawberry-rhubarb-crumble-bars-gf/
 
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Raspberry Rhubarb Bars

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Top 5 rhubarb bars recipes from across the web

The most viewed rhubarb bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Rhubarb Bars

Rhubarb Bars

Rhubarb Bars

Icelandic Rhubarb Bars

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The most viewed rhubarb bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine