Strawberry Rhubarb Crumble Bars

These yummy bars are bursting with fresh summer fruit! They're easy to make, perfect for a summer dessert. Vegan and gluten free.

Strawberry Rhubarb Crumble 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 Crumble Bars

This 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. Pulse it together in a food processor and press 2/3 of it into the pan to form a crust. Save the rest to use as the crumble on top!

Strawberry Rhubarb Crumble Bars Strawberry Rhubarb Crumble Bars

The strawberries and rhubarb are mixed 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 Crumble Bars Strawberry Rhubarb Crumble Bars

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!

4.5 from 2 reviews
Strawberry Rhubarb Crumble Bars
Serves: 16 bars
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
  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.



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Rate this recipe (after making it):  

  1. Brittany Audra @ Audra's Appetite

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

  2. Natalie from

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

  3. Sabrina from

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

  4. Eva

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

    • Mel

      I’d like to know this too please.

      • 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

    Bring on that crumble topping!

  6. Molly from

    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!

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

  7. Meg

    Any idea as to carb count?

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

  8. Mary

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

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.