Bars and Squares, Egg free, Gluten-Free, Vegan 0 comments

Rhubarb Bars with Crumble Topping

Cooks in 30 minutes

These rhubarb bars are made with a delicious brown sugar and oat base and crumble. Plus, they are vegan and gluten-free!

What is rhubarb, and where can I find it?

Rhubarb is a vegetable that is usually available in the Spring. It has red or pink stalks, and the leaves are poisonous so you will only see the stalks in the grocery store. It is the texture of celery when raw and very sour. It gets tangy sweet when cooked down with lots of sugar.

It grows in colder climates so it can sometimes be hard to find. I have found frozen rhubarb at Sprouts, and I can usually find fresh rhubarb at any grocery store in the spring.

Ingredient substitution ideas

  1. Rhubarb – My kids do not love rhubarb as much as I do so we have made these bars with blueberries and strawberries. Follow the recipe exactly and just replace the fruit. Raspberries would also work great!
  2. Cassava flour – This is my favorite kind of gluten-free flour because I find that the crust comes out buttery and crumbly. You can use any gluten-free flour you have on hand. I have tried all-purpose and almond flour with success.
  3. Almond butter – This recipe works with any nut butter, but some can overwhelm the flavor (like peanut butter). You can also used a softened, vegan butter.
  4. Coconut oil – I love the subtle coconut flavor in these bars from the oil, but you can also use a regular vegetable oil or melted vegan butter.

How to make rhubarb bars with crumble topping

Rhubarb Bars with Crumble Topping

Recipe by Laura DuensingCourse: Dessert
Servings

9

servings
Prep time

30

minutes
Cooking time

30

minutes

These rhubarb bars are made with a delicious brown sugar and oat base and crumble. Plus, they are vegan and gluten-free!

Ingredients

  • BASE AND CRUMBLE TOPPING
  • 1/2 cup (90g) brown sugar

  • 1/2 cup coconut oil, at room temperature

  • 1 cup (120g) cassava flour*

  • 1/4 cup maple syrup

  • 1 cup (90g) gluten-free old fashioned oats

  • 1/2 cup almond butter or vegan butter**

  • RHUBARB FILLING
  • 1 cup fresh or frozen chopped rhubarb***

  • 1/3 (65g) cup sugar

  • Zest of 1 lemon

  • 2 teaspoons (5g) cornstarch

Directions

  • BASE AND CRUMBLE TOPPING
  • Take an 8 x 8 baking dish, spray the bottom and sides with cooking spray and press a sheet of parchment paper into it. Preheat the oven to 350 degrees F.
  • Combine the brown sugar, cassava flour and gluten-free oats in a bowl until well mixed.Add the coconut oil, maple syrup and nut butter and mix until you’ve got a mixture that’s almost a sand-like, wet texture.
  • Press about 2/3 of the mixture into your prepared pan and set the remaining part aside.
  • RHUBARB FILLING
  • Combine all ingredients in a small saucepan over medium heat. Cook until the sugar is dissolved,  and the rhubarb is still firm but no longer sour to taste, about 5 minutes.
  • Spread the rhubarb filling over the base in the prepared pan.
  • Evenly crumble the remaining part of the oat base that you previously set aside overtop of the rhubarb.
  • Bake at 350 degrees F. for 25-30 minutes or until just starting to brown.
  • Cool completely before cutting into squares and serving with non-dairy whipped cream.

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