Raspberry Rhubarb Crisp Bars {Recipe Video}
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!
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. Once I get past that I can pretty much guarantee that I’ll be grilling something something this weekend.
My grill is my happy place. 🙂
Raspberry rhubarb crisp bars
One thing is for sure — these crisp bars would be the perfect dessert for your Memorial Day celebration!
I originally posted these bars on May 23, 2014 as part of my old Farmer’s Market Friday series. I felt that the photos didn’t give the them the attention they deserved, so a reshoot was in order.
I think the photos do them justice now because just staring at them makes me want them again.
And again.
So what do you think about rhubarb? Most people either love it or hate it. Or there are some that have just never tried it and have no idea what the hype is about.
I used to think I hated it and now I’m crazy in love with it, so please please please give it a fighting chance. I’m living proof that anyone can convert to loving rhubarb!
Rhubarb is almost always paired with strawberries, and I have four of my own strawberry rhubarb recipes to prove that I love the combination (see my jam, pie, and crisp).
When I first posted these Raspberry Rhubarb Crisp Bars 3 years ago, it was the first time I’d paired rhubarb with a fruit other than strawberries.
Now? Strawberries definitely don’t get all the fun…I pair rhubarb with blueberries, cherries, and mixed berries on a regular basis.
These Raspberry Rhubarb Crisp Bars have a sweet and tangy filling that’s just sweet enough, and the coconut oil makes the crisp crust/topping so tender and amazing. They’re the perfect portable dessert for picnics or gatherings, or you can try them my favorite way….heated up with ice cream. 🙂
Recipe Notes:
- The coconut sugar may be substituted with the same amount of granulated or brown sugar.
- The coconut oil may be substituted with the same amount of canola oil or butter, but the coconut oil really makes this crisp topping special. I never use butter in my crisps anymore!
- These bars take around 6 hours of time to set in the fridge after baking, and may even be made a day in advance and stored in the fridge overnight before cutting into bars.
Raspberry Rhubarb Crumble Bars
Ingredients
For the crisp crust/topping:
- 1 cup old fashioned rolled oats
- 1 cup all purpose flour
- 1/3 cup coconut sugar*
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup melted coconut oil*
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
Prepare the crisp crust/topping:
- Preheat the oven to 350 degrees. Line an 8x8" square baking dish with parchment paper so that it hangs over the sides. Set aside.
- 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 and bake for 10-15 minutes or until light golden brown. Cool slightly on a wire rack.
Prepare the filling:
- Place the rhubarb, raspberries, coconut sugar, orange juice, cornstarch, and orange zest in a medium bowl and stir to combine.
- Pour over the crust and spread evenly. Sprinkle the remaining 1/3 of the crisp topping over the fruit, and bake for 40-45 minutes, or until bubbly and golden brown.
- Cool on a wire rack, then place in the refrigerator for 4-6 hours or overnight to set. Cut into squares and enjoy cool or heated with ice cream!
Video
Notes
- The coconut sugar may be replaced with an equal amount of granulated or brown sugar.
- The coconut oil may be replaced with the same amount of melted butter.
- The raspberry crumble bars may be made in advance and chilled overnight. Cut into bars and serve! Store leftover crisp bars in an air tight container in the fridge for up to 5 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
71 Comments on “Raspberry Rhubarb Crisp Bars {Recipe Video}”
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—-yay. I have a 3 day run with NO plans. I love it. What a luxury. I can leisurely go to the farmer’s market—-we have a prize winning one here in our small town of Port Townsend, Wa. I love rhubarb and raspberry mixed. The orange and ginger sounds like a fun addition. Fun to my tongue, actually. Ha!
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! 🙂
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!
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!
Marcie, these bars look fantastic and I’ll bet they taste even better! Love the combination of the rhubarb with raspberry. Thank you so much for sharing at Best of the Weekend and pinning. Have a happy Sunday and a fabulous week!
Thank you, Cindy! It was my first time experiencing rhubarb with a fruit other than strawberry and it was delicious! Thank you for hosting, Cindy, and hope you have a great holiday today! 🙂
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 the first time I baked with rhubarb, and I can’t wait to try more recipes. I stuck mostly with the strawberry-rhubarb combo last year, but now I’m looking to branch out. These raspberry rhubarb crisp bards look incredible! And adding orange sounds like a wonderful idea. I missed out on the rhubarb at our farmer’s market this week (so sad!), so I’ll have to get there earlier next week and keep my fingers crossed that they aren’t sold out : )
Hope you had a wonderful weekend, Marcie!
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! 🙂
Oh Marcie, this bars look so good…I am loving the combination of raspberry and rhubarb…and yes, ice cream!
Have a wonderful rest of the week 🙂
Thank you Juliana and I hope you’re enjoying your weekend!
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!
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!