oThese vegan Strawberry Rhubarb Crumble Bars with Oats can easily be made gluten-free. The crumble is made with coconut oil but tastes super buttery. The strawberry is sweet, and the rhubarb is tart, making these delicious bars great for breakfast, dessert, or snacks. Add a scoop of vanilla ice cream to make these bars extra special.
Rhubarb season doesn’t last long, so enjoying it while it’s here is important. These Strawberry Rhubarb Crumble Bars are the perfect way to do that. The strawberry rhubarb mixture is sweet and tangy and goes so well with the butter-oat mixture. These bars are great for breakfast, snacks, or dessert, topped with a scoop of ice cream.
If you aren’t very familiar with rhubarb, it’s a vegetable with a tart flavor. It grows in stalks that are usually reddish pink. The green leaves attached to the top of the stalks are poisonous, so you only want to use the stalks. Rhubarb is commonly combined with strawberries because the sweetness and tartness complement each other nicely.
Strawberry Rhubarb Crumble Bar Recipe Ingredients
- All-Purpose Flour – You could also use gluten-free AP or whole wheat flour.
- Old Fashioned Oats – Old-fashioned oats are perfect for this recipe. I have not tried it with quick-cooking oats. Steel-cut oats will not work, but quinoa flakes are a good alternative.
- Sugar – I usually have coconut sugar on hand and often use that in my baking, but brown sugar works great, too. I used coconut sugar in the oat batter mixture and granulated sugar in the strawberry rhubarb mixture. You can use all coconut sugar, though.
- Coconut Oil – I use softened coconut oil instead of butter or another type of shortening. If you don’t want any coconut taste, make sure to use refined coconut oil. You want your coconut oil to have the texture of softened butter.
- Vegan Egg Alternative – I used a flax egg in this recipe, but you can use chia or a pre-mixed vegan egg alternative. I love Bob’s Red Mill egg replacer.
- Strawberries – I used fresh strawberries cut into small pieces. I have yet to try frozen strawberries in this recipe; they have more liquid than fresh ones, so allow them to thaw first.
- Rhubarb – I used about three large rhubarb stalks. At this time of year, you should be able to find fresh rhubarb at most grocery stores or farmer’s markets.
- Cornstarch – The cornstarch is mixed with the strawberries and rhubarb to thicken them while cooking.
- Cinnamon, Vanilla Extract, Fresh Lemon Juice
How To Make Strawberry Rhubarb Crumble Bars
This recipe has a few steps, but they’re all really easy!
- Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper and set aside. Prepare the flax egg by adding one Tablespoon ground flax seed to a small bowl with 2 1/2 Tablespoons water. Mix together well and let sit for at least 5 minutes.
- In a medium bowl, mix together the flour, cinnamon, baking soda, and salt. In a large bowl, cream together the coconut oil and coconut sugar until well combined, about 1 minute. Next, add the vanilla, almond milk, and flax egg, and beat again until combined.
- Pour the dry flour mixture into the wet mixture and beat with an electric mixer until the dough is crumbly but holds together when you squeeze it between your fingers. Add the oats and beat again just until mixed. Sometimes, it is easier to get in there with your hands to make sure all the oats are mixed in well.
- Add the diced strawberries and rhubarb to a medium bowl. Next, add the sugar, lemon juice, and cornstarch. Mix together until the sugar and cornstarch are completely mixed in and dissolved.
- Set aside 1 1/2 cups of the oat batter. Press the remaining batter into the bottom of the parchment-lined pan. You want to ensure an even layer that covers the entire bottom of the baking dish. Pour the strawberry and rhubarb mixture on top and spread it out into an even layer. Use your fingers to sprinkle the reserved dough crumbles on top evenly.
- Place into your preheated oven and bake until the top is golden brown and the bottom is completely cooked through, 40-45 minutes.
- Remove the bars from the oven and let them cook completely. You can eat these bars warm; they will just be a little harder to handle. I prefer to cool my bars for at least a few hours but overnight is best. Once the bars are cool, remove them from the pan and cut them into pieces. Enjoy as is or top them with vanilla ice cream.
Strawberry Rhubarb Bar Recipe Frequently Asked Questions
- Are these bars gluten-free? I used all-purpose flour when I made mine, but all-purpose gluten-free flour can easily be substituted. Some people who cannot tolerate gluten also react to oats.
- Is this recipe vegan? Yes! I used coconut oil instead of butter, which gives them a nice buttery flavor and texture.
- Are these bars freezer-friendly? Yes, allow the bars to cool completely and then freeze in an airtight container for up to three months. Consider separating the bars with parchment paper so they don’t stick together once frozen.
- How long do bars last? If stored in an airtight container in the refrigerator, they should last 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
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Strawberry Rhubarb Crumble Bars with Oats
- Total Time: 1 hour 15 minutes
- Yield: 10-12 1x
- Diet: Vegan
Description
These Strawberry Rhubarb Crumble Bars with Oats are vegan and can easily be made gluten free. The crumble is made using coconut oil, but still tastes super buttery. The strawberry is sweet and the rhubarb is tart, making these delicious bars great for breakfast, dessert or snacks!
Ingredients
Scale
- 2 cups all purpose flour, or gluten free AP flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 heaping cup softened coconut oil, you want it to be the consistency of softened butter
- 3/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened plant based milk, such as almond, soy or oat
- 1 flax egg (1 tablespoon ground flax seed mixed with 2 1/2 tablespoons water)
- 2 cups old fashioned rolled oats
- 2 1/2 cups small diced strawberries
- 1 1/2 cups small diced rhubarb, about 3 large stalks
- 1 tablespoon fresh lemon juice
- 1/3 heaping cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Pre-heat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper and set aside. Prepare you flax egg by adding one tablespoon ground flax seed to a small bowl with 2 1/2 tablespoons water. Mix together well and let sit for at least 5 minutes.
- In a medium sized bowl, mix together the flour, cinnamon, baking soda and salt. In a large bowl, cream together the coconut oil and coconut sugar until well combined, about 1 minute. Next, add the vanilla, almond milk and flax egg and beat again until combined.
- Pour the dry flour mixture into the wet mixture and beat with an electric mixer until the dough is crumbly in texture but holds together when you squeeze it between your fingers. Add the oats and mix again just until oats are mixed in. Sometimes it is easier to get in there with your hands to make sure all the oats are mixed in well.
- Add the diced strawberries and rhubarb to a medium sized bowl. Next, add in the granulated sugar, lemon juice and cornstarch. Mix together until sugar and cornstarch have been completely mixed in.
- Set aside about 1 1/2 cups of the oat batter. Press the remaining batter into the bottom of the parchment lined pan. You want to make sure to get an even layer that covers the entire bottom of the baking dish. Pour strawberry and rhubarb mixture on top and spread it out into an even layer. Use your fingers to evenly sprinkle the reserved dough crumbles on top.
- Place into your pre-heated oven and bake until the top is golden brown and the bottom is completely cooked through, 40-45 minutes.
- Remove from the oven and let cook completely. You can eat these bars warm, they will just be a little harder to handle. I prefer to cool my bars for at least a couple hours, but overnight is best. Once bars are cooled, remove from the pan and cut into pieces. Enjoy by themselves or topped with vanilla ice cream.
Notes
Bars should stay good for 4-5 days, if stored in an airtight container in the refrigerator.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Vegan, Dessert
- Method: Oven
- Cuisine: American
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