Introduction: Ready for a Sweet-Tart, Crumbly Treat?
Craving a dessert that’s the perfect balance of sweet strawberries, tart rhubarb, and a nutty, oat-filled crumble? These Strawberry Rhubarb Bars are your ideal treat! With a buttery, gluten-free crust and topping, and a vibrant fruit filling, these bars are a delightful mix of textures and flavors. Perfect for summer picnics, potlucks, or a wholesome snack, they’re both vegan and gluten-free (with the right oats). Inspired by your love for fruity, wholesome desserts like Summer Fruit Tart and Rhubarb Crisp, this recipe is easy, delicious, and sure to impress. Ready to bake a batch of these tangy, crumbly bars? Let’s dive into this delightful recipe!
Overview: Why Strawberry Rhubarb Bars Are a Must-Try
These Strawberry Rhubarb Bars combine a tender oat-walnut crumble with a juicy, sweet-tart fruit filling. The almond flour and flaxseed add a nutty depth, while the coconut oil keeps it vegan and rich. What makes them special? They’re naturally sweetened, gluten-free (with certified oats), and perfect for any occasion, from casual snacks to elegant desserts.
- Time Requirement: About 1 hour 10 minutes total (15 minutes prep, 40–45 minutes baking, plus cooling).
- Difficulty Level: Easy to moderate. Simple mixing and layering, with a food processor to streamline prep.
- Why It’s Special: It’s a vegan, gluten-free dessert with vibrant fruit flavors and a wholesome, nutty crumble, ideal for dietary needs or summer gatherings.
These bars are a sweet-tart, crowd-pleasing treat that’s sure to shine. Let’s get baking!
Essential Ingredients
Here’s what you need to make these Strawberry Rhubarb Bars. Each ingredient adds to the crumbly, fruity, and nutty magic.
For the Fruit Filling
- Diced Strawberries (1 cup): Add sweet, juicy flavor.
- Diced Rhubarb (1 cup): Brings tartness to balance the sweetness.
- Cornstarch (1 teaspoon): Thickens the filling for a jammy texture.
- Lemon Juice (½ teaspoon): Enhances the tartness and brightens the flavors.
- Maple Syrup (½ teaspoon): Lightly sweetens the filling naturally.
- Vanilla (¼ teaspoon): Adds a warm, sweet note.
For the Crumble Crust and Topping
- Whole Rolled Oats (⅔ cup, plus more for garnish): Provide a chewy, hearty texture (use certified gluten-free for gluten-free diets).
- Chopped Walnuts (⅔ cup): Add crunch and nutty flavor.
- Almond Flour (½ cup): Creates a tender, gluten-free base.
- Brown Sugar (½ cup): Sweetens the crumble with a caramel-like depth.
- Ground Flaxseed (¼ cup): Adds structure and a nutty flavor.
- Cinnamon (1 teaspoon): Brings warm, cozy spice.
- Sea Salt (heaping ¼ teaspoon): Balances the sweetness.
- Firm Coconut Oil (2 tablespoons, plus more for greasing): Binds the crumble and adds richness.
- Water (1½ tablespoons): Helps the crumble come together.
Substitutions and Variations
- Strawberries/Rhubarb: Swap with raspberries, blueberries, or peaches for a different fruit combo (maintain 2 cups total).
- Cornstarch: Use arrowroot powder for a similar thickening effect.
- Maple Syrup: Replace with agave nectar or honey (if not strictly vegan).
- Oats: Use gluten-free quick oats for a softer texture, but avoid instant oats.
- Walnuts: Substitute with pecans, almonds, or sunflower seeds for a nut-free version.
- Almond Flour: Swap with oat flour or gluten-free all-purpose flour.
- Coconut Oil: Use vegan butter or melted plant-based margarine.
- Add-Ins: Mix ¼ cup shredded coconut or chocolate chips into the crumble for extra flavor.
Step-by-Step Instructions
Making these Strawberry Rhubarb Bars is straightforward and fun! Follow these steps for perfect bars every time.
Step 1: Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, allowing overhang for easy removal. Lightly spray the exposed pan sides with nonstick cooking spray.
Tip: Parchment overhang makes lifting the bars out easier for clean slicing.
Step 2: Make the Fruit Filling
- In a medium bowl, mix 1 cup diced strawberries, 1 cup diced rhubarb, 1 teaspoon cornstarch, ½ teaspoon lemon juice, ½ teaspoon maple syrup, and ¼ teaspoon vanilla until evenly combined.
Tip: Dice the strawberries and rhubarb into small, uniform pieces for even cooking.
Step 3: Make the Crumble
- In a food processor, combine ⅔ cup whole rolled oats, ⅔ cup chopped walnuts, ½ cup almond flour, ½ cup brown sugar, ¼ cup ground flaxseed, 1 teaspoon cinnamon, and a heaping ¼ teaspoon sea salt. Pulse until just combined.
- Add 2 tablespoons firm coconut oil and pulse again until crumbly.
- Add 1½ tablespoons water and pulse briefly to bring the mixture together.
Tip: Don’t over-process; the crumble should be coarse and slightly sticky.
Step 4: Form the Crust
- Press ⅔ of the crumble mixture firmly into the bottom of the prepared baking pan to form an even crust.
- Bake for 20–25 minutes, until golden brown and firm.
- Remove from the oven and let cool for 15 minutes.
Tip: Press the crust tightly with the back of a spoon to ensure it holds together when sliced.
Step 5: Assemble and Bake
- Spread the fruit filling evenly over the cooled crust.
- Sprinkle the remaining ⅓ of the crumble mixture over the fruit filling.
- Garnish with a small handful of whole rolled oats for texture.
- Bake for an additional 20 minutes, until the fruit is soft and the crumble topping is lightly crisp.
Tip: Check that the fruit is bubbly and soft to ensure the filling is fully cooked.
Step 6: Cool and Serve
- Let the bars cool completely in the pan before slicing to ensure clean cuts.
- Use the parchment overhang to lift the bars out, then slice into squares or rectangles.
- Serve at room temperature or chilled.
Tip: Refrigerate for 30 minutes before slicing if you want extra clean edges.
Assembly: Building the Perfect Strawberry Rhubarb Bars
Making these Strawberry Rhubarb Bars is all about creating a balanced, crumbly dessert with vibrant fruit flavors. Here’s how to make them perfect:
- Dice Fruit Evenly: Uniform pieces ensure even cooking and a consistent filling texture.
- Press the Crust Firmly: A solid crust prevents crumbling when sliced.
- Layer Thoughtfully: Spread the fruit filling evenly and sprinkle the topping lightly for a balanced bite.
- Cool Completely: Allow full cooling to set the bars for clean slicing.
Presentation Tips:
- Serve on a platter with a dusting of powdered sugar or a dollop of vegan whipped cream.
- Pair with a scoop of Tart Cherry & Mint Sorbet or Best Vegan Ice Cream for a dessert duo.
- Package in a decorative tin for a charming, homemade gift.
Storage and Make-Ahead Tips
These bars are perfect for making ahead and keeping fresh for snacks or gatherings. Here’s how to store them:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 5 days, as they’re best chilled if not served the same day.
- Freeze for up to 2 months in a freezer-safe container, layered with parchment. Thaw in the fridge overnight.
- Reheating: No reheating needed! Serve chilled or at room temperature for the best texture.
- Make-Ahead Tips:
- Prep the fruit filling up to a day ahead and refrigerate.
- Make the crumble mixture a day ahead and store in an airtight container in the fridge.
- Assemble and bake up to 2 days ahead; store covered in the fridge.
Tip: Wrap individual bars in parchment for easy grab-and-go snacks.
Recipe Variations
These Strawberry Rhubarb Bars are versatile, drawing on your love for fruity, wholesome desserts like Rhubarb Crisp and Grilled Peaches. Here are some fun ideas:
- Blueberry Rhubarb Bars: Swap strawberries for blueberries for a different berry twist.
- Peach Rhubarb Bars: Use diced peaches instead of strawberries for a summery flavor.
- Spiced Crumble Bars: Add ¼ teaspoon ginger or nutmeg to the crumble for extra warmth.
- Nut-Free Version: Replace walnuts with sunflower seeds or pumpkin seeds and almond flour with oat flour.
- Chocolate-Drizzled Bars: Drizzle with melted vegan chocolate after cooling for a decadent touch.
Tip: Add a layer of vegan cream cheese frosting for a cheesecake-inspired twist.
Conclusion: A Sweet-Tart, Crumbly Treat to Love
Strawberry Rhubarb Bars are the perfect way to enjoy a wholesome, sweet-tart dessert with a nutty, oat-filled crumble. With their vibrant fruit filling and gluten-free, vegan-friendly ingredients, they’re a treat that’s as delicious as it is versatile. Perfect for summer gatherings, snacks, or gifting, these bars are sure to impress. Play with the variations, share with loved ones, and savor every crumbly, fruity bite. What’s your favorite way to enjoy these bars? Share your ideas in the comments and let us know how they turned out!
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Strawberry Rhubarb Bars
Description
Craving a dessert that’s the perfect balance of sweet strawberries, tart rhubarb, and a nutty, oat-filled crumble? These Strawberry Rhubarb Bars are your ideal treat! With a buttery, gluten-free crust and topping, and a vibrant fruit filling, these bars are a delightful mix of textures and flavors.
Ingredients
For the Fruit Filling
- Diced Strawberries (1 cup): Add sweet, juicy flavor.
- Diced Rhubarb (1 cup): Brings tartness to balance the sweetness.
- Cornstarch (1 teaspoon): Thickens the filling for a jammy texture.
- Lemon Juice (½ teaspoon): Enhances the tartness and brightens the flavors.
- Maple Syrup (½ teaspoon): Lightly sweetens the filling naturally.
- Vanilla (¼ teaspoon): Adds a warm, sweet note.
For the Crumble Crust and Topping
- Whole Rolled Oats (⅔ cup, plus more for garnish): Provide a chewy, hearty texture (use certified gluten-free for gluten-free diets).
- Chopped Walnuts (⅔ cup): Add crunch and nutty flavor.
- Almond Flour (½ cup): Creates a tender, gluten-free base.
- Brown Sugar (½ cup): Sweetens the crumble with a caramel-like depth.
- Ground Flaxseed (¼ cup): Adds structure and a nutty flavor.
- Cinnamon (1 teaspoon): Brings warm, cozy spice.
- Sea Salt (heaping ¼ teaspoon): Balances the sweetness.
- Firm Coconut Oil (2 tablespoons, plus more for greasing): Binds the crumble and adds richness.
- Water (1½ tablespoons): Helps the crumble come together.
Substitutions and Variations
- Strawberries/Rhubarb: Swap with raspberries, blueberries, or peaches for a different fruit combo (maintain 2 cups total).
- Cornstarch: Use arrowroot powder for a similar thickening effect.
- Maple Syrup: Replace with agave nectar or honey (if not strictly vegan).
- Oats: Use gluten-free quick oats for a softer texture, but avoid instant oats.
- Walnuts: Substitute with pecans, almonds, or sunflower seeds for a nut-free version.
- Almond Flour: Swap with oat flour or gluten-free all-purpose flour.
- Coconut Oil: Use vegan butter or melted plant-based margarine.
- Add-Ins: Mix ¼ cup shredded coconut or chocolate chips into the crumble for extra flavor.
Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, allowing overhang for easy removal. Lightly spray the exposed pan sides with nonstick cooking spray.
Tip: Parchment overhang makes lifting the bars out easier for clean slicing.
Step 2: Make the Fruit Filling
- In a medium bowl, mix 1 cup diced strawberries, 1 cup diced rhubarb, 1 teaspoon cornstarch, ½ teaspoon lemon juice, ½ teaspoon maple syrup, and ¼ teaspoon vanilla until evenly combined.
Tip: Dice the strawberries and rhubarb into small, uniform pieces for even cooking.
Step 3: Make the Crumble
- In a food processor, combine ⅔ cup whole rolled oats, ⅔ cup chopped walnuts, ½ cup almond flour, ½ cup brown sugar, ¼ cup ground flaxseed, 1 teaspoon cinnamon, and a heaping ¼ teaspoon sea salt. Pulse until just combined.
- Add 2 tablespoons firm coconut oil and pulse again until crumbly.
- Add 1½ tablespoons water and pulse briefly to bring the mixture together.
Tip: Don’t over-process; the crumble should be coarse and slightly sticky.
Step 4: Form the Crust
- Press ⅔ of the crumble mixture firmly into the bottom of the prepared baking pan to form an even crust.
- Bake for 20–25 minutes, until golden brown and firm.
- Remove from the oven and let cool for 15 minutes.
Tip: Press the crust tightly with the back of a spoon to ensure it holds together when sliced.
Step 5: Assemble and Bake
- Spread the fruit filling evenly over the cooled crust.
- Sprinkle the remaining ⅓ of the crumble mixture over the fruit filling.
- Garnish with a small handful of whole rolled oats for texture.
- Bake for an additional 20 minutes, until the fruit is soft and the crumble topping is lightly crisp.
Tip: Check that the fruit is bubbly and soft to ensure the filling is fully cooked.
Step 6: Cool and Serve
- Let the bars cool completely in the pan before slicing to ensure clean cuts.
- Use the parchment overhang to lift the bars out, then slice into squares or rectangles.
- Serve at room temperature or chilled.
Tip: Refrigerate for 30 minutes before slicing if you want extra clean edges.
FAQs
1. Can I use frozen strawberries or rhubarb?
Yes! Thaw and pat dry to remove excess moisture before mixing the filling.
2. Are these bars healthy?
They’re healthier with natural sweeteners, oats, and flaxseed. Use less brown sugar or maple syrup for a lighter option.
3. Can I make them nut-free?
Yes! Use sunflower seeds or pumpkin seeds instead of walnuts and oat flour instead of almond flour.
4. Why is my crumble not sticking together?
- Ensure coconut oil is firm (not melted) when pulsing.
- Add an extra ½ tablespoon water if the mixture is too dry.
- Press the crust firmly into the pan.
5. Can I make these ahead?
Yes! Bake up to 2 days ahead and store in the fridge, or freeze for up to 2 months.
6. How long do they last?
They stay fresh in the fridge for up to 5 days or frozen for 2 months.
7. Can I freeze these bars?
Yes! Freeze in an airtight container with parchment between layers for up to 2 months. Thaw in the fridge.
8. What’s the best way to serve them?
Serve chilled or at room temperature with vegan ice cream, whipped cream, or a dusting of powdered sugar.