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+ servings
Raspberry Rhubarb Crisp Bars stacked up

Raspberry Rhubarb Bars

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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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)


  • Preheat the oven to 350 degrees. Line an 8x8" 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!



  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!