Raspberry Rhubarb Bars

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.

See the recipe card below for the full list of ingredients and quantities.

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.

Pro tip: No fresh raspberries or rhubarb? Use frozen! Simply thaw slightly and blot dry with a paper towel to remove excess liquid.

See the recipe card below for full instructions.

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.

Recipe FAQs

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:

• 23 Rhubarb recipes
• Rhubarb cake
• Rhubarb muffins by Spend with Pennies
• Strawberry rhubarb jam