Raspberry Rhubarb Bars

Enjoy fruit crisp in bar form with these Raspberry Rhubarb Bars! This rhubarb bars recipe includes a sweet, tangy filling and a delicious vegan crumble topping made with coconut oil and the goodness of whole grain rolled oats. They’re easy to make and may be made entirely in advance. This is the perfect portable dessert for picnics or gatherings, and they always please the crowd. This is an easy dairy-free, vegan dessert that’s great for picnics and barbecues!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 9 servings

Calories: 387 kcal per serving

Ingredients

1 ¼ cups - old fashioned rolled oats
1 ¼ cups - all purpose flour
⅓ cup - coconut sugar
1 tsp - cinnamon
¼ tsp - salt
¾ cup - melted coconut oil
2 cups - fresh raspberries
2 large stalks - rhubarb
½ cup - coconut sugar
2 tablespoons - orange juice
1 tbsp - orange zest
1 ½ tablespoons - cornstarch
1 tbsp - fresh ginger

Instructions

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

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