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”
These bars looks amazing Marcie. Lovely combination!!! Pinned. 🙂
Thanks so much Puja!
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!
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! 🙂
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.
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!
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! 🙂
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!
Thank you for stopping by, and I hope you have a lovely week as well. 🙂
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!
These sound delightful, Marcie! 🙂 I wish I had a big piece right now!
I wish I had more, too! Thanks, Jocelyn! 🙂
Well I’m definitely one of those people who love rhubarb so these are calling out to me! YUM
Thank you, Aimee! 🙂
These look and sound delightful! I love rhubarb! Pinned to try.
Thank you, Jill! 🙂
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! 🙂
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!
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! 🙂