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!

Three raspberry rhubarb bars stacked on top of each other.

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!

raspberry rhubarb bars in baking dish

Why you’ll love this recipe:

  • These raspberry rhubarb crisp bars have 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 produce guide on rhubarb 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.
overhead shot of raspberry rhubarb crisp bars on parchment

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.

  1. 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.
  2. Press 2/3 of the topping into a parchment-lined 8×8-inch pan.
  3. Prep the filling: Place the rhubarb, raspberries, coconut sugar, orange juice, cornstarch, and orange zest in a medium bowl and stir to combine.
  4. 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.
  5. Cool on a wire rack for 3 hours or overnight until set, then cut into squares.

FAQs

Can frozen raspberries be used?

Frozen raspberries may be used in these raspberry rhubarb bars. Simply thaw slightly, then blot dry with a paper towel to remove any excess liquid.

How should coconut oil be measured?

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!

Can this recipe be doubled?

Yes! You can make a double batch of these crumble bars. Simply double the ingredients and bake in a 9×13-inch pan.

Recipe 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.
Raspberry crisp bar with ice cream on top and bite removed

More rhubarb recipes you’ll love:

If you make this recipe, I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Raspberry Rhubarb Crisp Bars stacked up

Raspberry Rhubarb Bars

Servings: 9 bars
Prep Time: 15 mins
Cook Time: 45 mins
Cooling time: 3 hrs
Total Time: 4 hrs
Raspberry Rhubarb 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!
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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

Calories: 335kcal, Carbohydrates: 39g, Protein: 4g, Fat: 19g, Saturated Fat: 16g, Sodium: 96mg, Potassium: 142mg, Fiber: 4g, Sugar: 11g, Vitamin A: 31IU, Vitamin C: 11mg, Calcium: 29mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
Keyword: rhubarb bars, vegan crumble
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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