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:
- 23 Rhubarb recipes
- Rhubarb cake
- Rhubarb muffins by Spend with Pennies
- 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 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. 🙂
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. 🙂
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!
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! 🙂
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! 🙂
My whole family loves raspberries! Thanks for the amazing idea!
they look delicious!
Thank you, Dina! 🙂
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. 🙂
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!
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! 🙂
How incredible do these bars look!!???
Thank you, Jocelyn! You can’t beat a fruity bar dessert. 🙂
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! 🙂
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! 🙂
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 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. 🙂