Strawberry Rhubarb Crumble Bars

These easy strawberry rhubarb bars are an addictive summer treat! Made with almond flour & walnuts, they have a lightly sweet, nutty flavor.

Strawberry Rhubarb Bars

By popular request: Strawberry Rhubarb Crumble Bars!

I did a poll on Instagram last week asking which strawberry rhubarb dessert I should make. If you were one of the many that voted for crumble bars – you win! Well, actually, I win too, because these were yummy.

Strawberry Rhubarb

This strawberry rhubarb recipe is super easy because the crust and the crumble topping are one and the same. It’s a gluten-free mix of oats, nuts, brown sugar, flax, and cinnamon. To make it, pulse the ingredients together in a food processor and press 2/3 of the mixture into the pan to form a crust. Save the rest to use as the crumble on top!

Strawberry Rhubarb Crumble Strawberry Rhubarb Crumble Bars recipe

To make the filling, I mix the strawberries and rhubarb with lemon juice, vanilla, and just a touch of maple syrup. I don’t like to sweeten my fruit too much because I like the sweetness of the fruit itself to really shine.

Strawberry Rhubarb recipe How to make strawberry rhubarb bars

Finally, assemble and bake! The hardest (yet very necessary) part is letting them cool completely before slicing and eating.

Strawberry Rhubarb Crumble Bars

Unless you’re serving these all on the same day, store the remainder of the bars in the fridge. Enjoy!

And if you love strawberries, try these strawberry rhubarb overnight oats, this strawberry caprese salad, or this strawberry shortcake next!


4.5 from 2 reviews

Strawberry Rhubarb Crumble Bars

 
Prep time
Cook time
Total time
 
These strawberry rhubarb crumble bars are an easy, healthy summer treat. Made with oats, almond flour & coconut oil, they're vegan and gluten-free.
Author:
Recipe type: Dessert, snack
Serves: 16 bars
Ingredients
Fruit filling
  • 1 cup diced strawberries
  • 1 cup diced rhubarb
  • 1 teaspoon cornstarch
  • ½ teaspoon lemon juice
  • ½ teaspoon maple syrup
  • ¼ teaspoon vanilla
Crumble Crust and Topping
  • ⅔ cup whole rolled oats, plus more for garnish
  • ⅔ cup chopped walnuts
  • ½ cup almond flour
  • ½ cup brown sugar
  • ¼ cup ground flaxseed
  • 1 teaspoon cinnamon
  • heaping ¼ teaspoon sea salt
  • 2 tablespoon firm coconut oil, more for greasing
  • 1½ tablespoons water
Instructions
  1. Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper. Lightly spray the exposed pan sides with nonstick cooking spray.
  2. Make the fruit filling: In a medium bowl, mix together the strawberries, rhubarb, cornstarch, lemon juice, maple syrup, and vanilla.
  3. Make the crumble: In a food processor, combine the oats, nuts, almond flour, brown sugar, flaxseed, cinnamon, and salt and pulse until just combined. Add the coconut oil and pulse again. Add the water and pulse again. Press ⅔ of the crumble into the baking pan to form a crust. Bake 20 to 25 minutes or until golden brown and firm. Remove from the oven and let cool for 15 minutes.
  4. Spread the fruit filling over the crust, sprinkle with the remaining crumble, and garnish with some rolled oats. Bake for an additional 20 minutes, or until the fruit is soft and the crumble topping is lightly crisp. Let cool completely before slicing. If not serving the same day, store the bars covered in the refrigerator.

14 comments

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Rate this recipe (after making it):  

  1. Brittany Audra @ Audra's Appetite
    06.30.2018

    I am so excited about the naturally gluten-free crumble topping!!! Can’t wait to make these…the perfect summer dessert 🙂

  2. Natalie from lilcookie.com
    06.30.2018

    YUM! These bars look so delicious! I love strawberry and rhubarb together!

  3. Sabrina from newkitchenlife.com
    06.30.2018

    I’m always in for rhubarb, these are wonderful, can even take them to go, yea and thank you

  4. Eva
    06.30.2018

    These look delicious! Do you have any recommendations for a nut free version?

    • Mel
      07.01.2018

      I’d like to know this too please.

      • Jeanine Donofrio
        07.01.2018

        Hi Eva & Mel, I only made these with walnuts this time. Sunflower seeds *may* work, I’ll let you know if I give it a try.

  5. Gaby Dalkin
    07.02.2018

    Bring on that crumble topping!

  6. Molly from Www.thehngrydater.com
    07.04.2018

    These look wonderful! And the fact that they’re naturally gluten free??? For those of us who need that, it’s always nice to not have to substitute. 😊 thanks for sharing!

    • Jeanine Donofrio
      07.04.2018

      Thank you, Molly! I love the flavor of an oat-y, nutty crust/crumble :). I hope you love these!

  7. Meg
    07.05.2018

    Any idea as to carb count?

    • Jeanine Donofrio
      07.05.2018

      I’m sorry, I don’t count carbs, especially for dessert 🙂

  8. Mary
    07.07.2018

    Hi, do you cook the strawberry rhubarb filling in stove top first before baking?

    • Jeanine Donofrio
      07.07.2018

      Nope, it cooks as the bars bake in the oven. Hope you enjoy!

  9. Beth
    08.31.2019

    Hi, do you think frozen fruit would work?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.