Raspberry Rhubarb Bars
Enjoy fruit crisp in bar form with these Raspberry Rhubarb Bars! They have a sweet, tangy raspberry rhubarb filling and a delicious vegan crumble crust and topping. This is an easy dairy-free, vegan dessert that’s great for picnics and barbecues!
Are you ready for Memorial Day? I haven’t given it a whole lot of thought because my focus is on my son’s 8th grade graduation this weekend, but I’m certain that it will include plenty of grilling!
I almost always gravitate towards rhubarb desserts because it’s finally back in season. My strawberry rhubarb pie and strawberry rhubarb crisp are perfect for the holiday, but this year I’ll be whipping up these Raspberry Rhubarb Bars.
I discovered some time ago that rhubarb is extremely versatile, and pairs well with so many other fruits besides strawberries. It’s wonderful combined with apples, cherries, blueberries and of course raspberries.
These bars will make the perfect Memorial Day dessert!
Why you’ll love this recipe:
- This rhubarb bars recipe includes a sweet, tangy filling and a delicious vegan crumble topping made with coconut oil and the goodness of whole grain rolled oats.
- They’re easy to make and may be made entirely in advance.
- This is the perfect portable dessert for picnics or gatherings, and they always please the crowd.
Recipe ingredients
Raspberry rhubarb bars are refined sugar free and vegan, but like my blueberry crumble bars, they may also be made with butter and whatever type of sugar that you have on hand as outlined below.
Ingredient notes
- Rhubarb. If you’re new to this fabulous ingredient, you’re in for a treat! Be sure to check out my rhubarb recipes post to learn more about it and gain access to 23 recipes as well!
- Raspberries. You may use fresh or frozen raspberries. If using frozen, thaw slightly and blot dry with a paper towel.
- Rolled oats. I prefer old fashioned rolled oats over quick oats as they have a nice chewy texture.
- Coconut sugar. This type of sugar is unrefined and is also milder in sweetness with caramel undertones. It may be replaced with granulated or brown sugar.
- Coconut oil. The vegan crumble topping includes coconut oil, which adds great flavor and tenderness.
- Orange. You’ll need the zest and juice of a fresh orange to make the filling. The sweet orange juice pairs beautifully with the tart fruits.
How to make this recipe
This rhubarb bars recipe requires just 15 minutes of hands on prep, then the bars can be popped into the oven.
- Prep the vegan crumble topping: In a medium bowl, stir together the oats, flour, coconut sugar, cinnamon, and salt. Add the melted coconut oil and stir until moistened.
- Press 2/3 of the topping into a parchment-lined 8×8-inch pan.
- Prep the filling: Place the rhubarb, raspberries, coconut sugar, orange juice, cornstarch, and orange zest in a medium bowl and stir to combine.
- Assemble and bake the bars: Pour the filling over the crust and spread evenly. Sprinkle the remaining 1/3 of the crisp topping over the fruit, and bake until bubbly and golden brown, about 45 minutes.
- Cool on a wire rack for 3 hours or overnight until set, then cut into squares.
FAQs
Frozen raspberries and rhubarb may be used in these raspberry rhubarb bars. Simply thaw slightly, then blot dry with a paper towel to remove any excess liquid.
I measure coconut oil in solid form and then melt it. If it happens to be hot out and it’s already melted, it’s a bonus!
Yes! You can make a double batch of this rhubarb bars recipe. Simply double the ingredients and bake in a 9×13-inch pan.
Recipe notes
- Pro tip: No fresh raspberries or rhubarb? Use frozen! Simply thaw slightly and blot dry with a paper towel to remove excess liquid.
- Rhubarb bars may be made up to one day in advance stored at room temperature.
- Store leftover crisp bars in an air tight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- You could easily swap out the fresh raspberries for chopped fresh strawberries.
More rhubarb recipes you’ll love:
- Rhubarb cake
- Rhubarb muffins by Spend with Pennies
- Slow cooker berry rhubarb crisp
- Strawberry rhubarb jam
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Raspberry Rhubarb Bars
Ingredients
For the crisp crust/topping:
- 1 1/4 cups old fashioned rolled oats
- 1 1/4 cups all purpose flour
- 1/3 cup coconut sugar may substitute with granulated or brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup melted coconut oil may substitute with melted butter
For the filling:
- 2 cups fresh raspberries
- 2 large stalks rhubarb (about 1 lb., halved lengthwise and chopped into 1/2" chunks)
- 1/2 cup coconut sugar
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- 1 1/2 tablespoons cornstarch
- 1 tablespoon grated fresh ginger (optional)
Instructions
- Preheat the oven to 350 degrees. Line an 8×8" 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!
Video
Notes
- Pro tip: No fresh raspberries? Use frozen! Simply thaw slightly and blot dry with a paper towel to remove excess liquid.
- The raspberry rhubarb bars may be made up to one day in advance stored at room temperature.
- Store leftover crisp bars in an air tight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- You could easily swap out the fresh raspberries for chopped fresh strawberries.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
67 Comments on “Raspberry Rhubarb Bars”
I’ve never cooked with rhubarb before. I’ve eaten it a couple of times and I think that I like depending on how it’s prepared. My father in law loves it so these bars will be perfect to make for him. 🙂
Rhubarb is really easy to work with, and if it’s cut smaller, it will soften up really well. I hope you can give these a try Tina! Have a nice weekend. 🙂
Love that you combined rhubarb and raspberry! I’ve loved rhubarb every since I was a kid and we used to pick it fresh from my grandmother’s garden. I REALLY miss it now that I live in a climate where it doesn’t grow! Have a great weekend, Marcie!
I wish I had discovered it sooner — unfortunately I’d had a pie that had hard rhubarb in it and that ruined me for a long time! I can’t get enough now. Have a great weekend, Ashley!
I’ve never had rhubarb. I need to try it so badly! These look amazing, and pie bars rock. 🙂 Pinned!
I bet you’d love rhubarb! Thanks for the pin, Dorothy, and have a great weekend! 🙂
Yum, those look great! I love rhubarb desserts, I’ll have to try this sometime this season. 🙂
These were so simple to make, and I hope you’re able to try them! 🙂
How incredible do these bars look!!???
Thank you, Jocelyn! You can’t beat a fruity bar dessert. 🙂
What a gorgeous and delicious way to enjoy the bounty of late spring and early summer! Love that these don’t require too much sugar either.
Thank you, Monet! I love this combination so much, and I didn’t want to over-do the sugar because the fruit really doesn’t need much. I hope you have a lovely weekend! 🙂
These bars look so good Marcie! My step-dad absolutely loves rhubarb desserts and with his birthday and Father’s Day coming up these sound perfect! Pinned – love that you added fresh raspberries and ginger in the filling too 🙂
Thank you, Kelly! These bars are great for a rhubarb lover, and I have a feeling people that aren’t would fall for it here, too. I just ate one heated with ice cream and it really hit the spot. 🙂 Have a great Memorial weekend!
Rhubarb is something I have never, ever cooked with but these bars are really tempting me!
This would be a great place to start with rhubarb because it’s such an easy recipe! I hope the temptation wins. 🙂
they look delicious!
Thank you, Dina! 🙂
My whole family loves raspberries! Thanks for the amazing idea!
Your farmer’s market sounds awesome, Carol, and I hope you’re able to find the rhubarb! It’s so nice to have no plans so you can just relax and bake or cook to your heart’s content. Enjoy your weekend! 🙂
Did I ever mention that raspberries and rhubarb are some of my favorite fruits? Oh my, Marcie! I think you hit something big, and I mean BIG! I so wish I had the stuff for these in my house. I would make a batch this very minute!
Thanks for sharing, I always love your recipes!
-Kloe
I really loved this combination and I hope you’re able to try them soon, Kloe! Hope you’re having a great weekend! 🙂
Ive never cooked rhubarb before so thank you for the handling notes. I am heading to the market tomorrow and hope I can find some!! These bars look amazing. I love the combination of raspberry and juicy lemons with it!
I hope you found your rhubarb! If not, grocery stores do still have it now. When I ran out of my farmer’s market stash and my first recipe didn’t turn out, I was forced to hit the grocery store. 🙂 I can’t wait to see what you come up with, Z!
I’m so happy that rhubarb season has finally kicked off! I just snagged some yesterday and I can’t wait to play around with it 😉 These bars look fantastic and I love the twist you’ve added with the raspberries, orange, and ginger. So perfect for the holiday weekend!!!
I’ve made 4 rhubarb desserts in 2 weeks, and I’m showing no sign of slowing down –there are so many combinations to try! Can’t wait to see what you come up with, Allie! Hope you’re having a wonderful holiday. 🙂
I have never tried rhubarb before! I worked at Marie Callender’s for years and years, and the rhubarb pie was always getting thrown away. I mistakenly assumed that they were not any good, and never bothered trying it. I guess I should remedy that now. 🙂 They look delicious Marcie, and I love raspberry!!
Wow, nobody liked the rhubarb pie, huh? I’m wondering if it was just rhubarb plain? If so, I can maybe see why…I think rhubarb needs to be combined with a sweet fruit. I had a bad experience with it and thought I hated it all my life until I had an awesome strawberry-rhubarb pie. Now I love it! I hope you’re able to try rhubarb soon, Lisa — I bet you love it! Have a great holiday today. 🙂
Last year was my first time baking with rhubarb, too, and I never looked back. There are so many great recipes to try! I’m sorry to hear you missed out last week, and I hope you’re successful this time. My local supermarkets had it, and while it’s not as fresh, it’s good in a bind for sure. 🙂 Thanks, Jamie, and have a great day!
I’ll be honest, I’ve never cooked with rhubarb. But I have purchased pies and baked goods from the store with rhubarb in them and LOVE them!!! It has such a distinct flavor. I need to get out of my comfort zone and try making these bars! Pinned! 🙂
Whole Foods’ strawberry rhubarb pie gave me the inspiration to make my own — I love it! It’s really easy to work with, and I’m sure you’ll have no trouble with it at all! Thanks for the pin, Jen! 🙂
These look and sound delightful! I love rhubarb! Pinned to try.
Thank you, Jill! 🙂
Well I’m definitely one of those people who love rhubarb so these are calling out to me! YUM
Thank you, Aimee! 🙂
These sound delightful, Marcie! 🙂 I wish I had a big piece right now!
I wish I had more, too! Thanks, Jocelyn! 🙂
I’m always looking for new recipes to use with my rhubarb, and this sounds yummy! I just made two rhubarb loaves which could have also been made into muffins with a recipe my sister gave me. Could I use frozen raspberries do you think? I have a lot in my freezer which I picked last yea,r and when I make my pies I use my frozen berries and rhubarb.
Hi, Margaret! Yes, frozen raspberries would work great, too — I would just thaw them slightly. Rhubarb loaves and muffins sound wonderful, and I’ve wanted to make some for a long time. 🙂 Thanks for stopping by!
Thank you for stopping by, and I hope you have a lovely week as well. 🙂
so pretty Marcie! I have actually never tried rhubarb, you are inspiring me to give it a shot! love the bars!
Thanks so much Manali and I hope you try rhubarb soon!
Grilling is definitely needed on Memorial Day weekend! I love eating ALL the summer foods then…everything seems to taste better knowing that we have a three day weekend and it’s the unofficial start of summer. These bars would bake the perfect addition, too! I’m so excited to baking with rhubarb soon, so these sound delicious. Love that crumbly topping!
Thank you Gayle! 🙂
I’m a lifelong rhubarb fanatic and I love it paired with raspberries. I have to try these ASAP! They’re perfect for this weekend. Congrats to your son on his graduation!
Thank you Kelsie!
I love rhubarb and love how beautifully you combined them with raspberry. These crisp bars are breathtakingly yum. Can’t wait to try them. Also, I loved your video.
Oh my goodness, these look dangerously delicious, Marcie!!! I’m a huge fan of crisps during the summer, but crisp bars?! YES! AND you filled these beauties with raspberries and rhubarb!!! Such a delicious combination! I could make these disappear in record time. 🙂 Pinned! Cheers!
Thanks so much Cheyanne, and they disappeared in record time here! 🙂
These bars have such gorgeous color to them! So, I’m never quite sure what to do with rhubarb, so this is a great idea for me… Adding it to my ‘to make’ list! Happy Memorial Day weekend, and I hope you enjoy your son’s graduation!
Thank you so much Nicole and I hope you had a great weekend!
These bars looks amazing Marcie. Lovely combination!!! Pinned. 🙂
Thanks so much Puja!
Congrats on your sons 8th grade graduation 🙂 I personally LOVE rhubarb. These look so great! Oh, and I am envious that the grill is your happy place. I am intimidated by the grill! Have a great long weekend!
Thank you Katherine! I was intimidated about grilling too but once I learned how I never looked back!
Thank you Juliana and I hope you’re enjoying your weekend!
I’m a huge fan of rhubarb but I have to yet master cooking it at home. I can’t think of a better way to try again than with these bars! I love that you used coconut sugar this time around. And the touch of orange zest? Sounds so good. They look amazing!
There’s really nothing to rhubarb in desserts like this. I love doing half berries and half rhubarb and the results are never bad. 🙂 Thanks Sarah!
Congrats on your son graduating 8th grade! That is so exciting! These gorgeous bars are the perfect way to celebrate!
Thanks so much Kelly — I can’t believe I have TWO high schoolers now!
Looks delicious!
Is the coconut oil measured before or after melting? It always confuses me in recipes!
Hi Hannah! I measure it in solid form then melt it. If it happens to be hot out and it’s already melted it’s a bonus!
I’m so confused. I was sure I used this recipe (and loved it) the past few years but I know I have never used coconut oil. Plus a lot of the comments are from 2014 yet it says it was only published this year. Was there a previous version of this recipe?
Hi Robyn! I’m sorry for the confusion. I did update the post and I believe I did write in the notes that you can sub the coconut oil for the same amount of butter. It’s the same recipe but I’ve started using coconut oil because I love the texture and flavor better.
Thanks for clearing it up. Maybe I should try switching from butter too. Didn’t there used to be ginger in them as well? It gave them a nice depth of flavour.
You’re right — it did have ginger. I will add that back in as an option. In the future I will make it more clear when I modify a recipe!