Discover the delightful taste of spring with these incredible Vegan Strawberry Rhubarb Crumble Bars with Oats. Crafted to be easily adaptable for a gluten-free diet, these bars feature a crumble topping made with coconut oil that amazingly achieves a buttery richness. The perfect harmony of sweet strawberries and tangy rhubarb makes these bars a versatile treat, ideal for a wholesome breakfast, a satisfying snack, or a decadent dessert. For an extra touch of indulgence, serve them warm with a scoop of creamy vanilla ice cream.
As the vibrant hues of spring emerge, so too does the fleeting season of rhubarb. This unique vegetable, often mistaken for a fruit, brings a distinctive tartness that culinary enthusiasts eagerly anticipate. These Strawberry Rhubarb Crumble Bars offer the perfect opportunity to savor rhubarb at its peak. The combination of juicy, sweet strawberries and the vibrant, tangy rhubarb creates a filling that is simply irresistible, beautifully complemented by a rich, buttery-oat crumble. Whether you’re seeking a hearty start to your day, a delightful midday pick-me-up, or an exquisite conclusion to a meal, these bars are a fantastic choice. Elevate the experience further by pairing them with a dollop of whipped cream or a generous scoop of vanilla ice cream.
Embracing Rhubarb Season: A Sweet and Tangy Delight
For those unfamiliar with rhubarb, it’s a fascinating perennial vegetable characterized by its crisp, celery-like stalks, which can range in color from pale green to striking reddish-pink. Its flavor profile is distinctly tart, making it a wonderful counterpoint to sweeter ingredients. It’s crucial to remember that while the stalks are delicious and safe to eat, the large green leaves attached to them are poisonous and must be discarded. Rhubarb’s natural tartness is precisely why it’s so frequently paired with strawberries; the berries’ inherent sweetness perfectly balances rhubarb’s pucker-inducing tang, resulting in a harmonious flavor that is greater than the sum of its parts. This classic combination is celebrated in pies, tarts, and, of course, these delectable crumble bars.
Why These Vegan & Gluten-Free Bars Are a Must-Try
These bars aren’t just delicious; they cater to various dietary preferences without compromising on flavor or texture. Being entirely vegan, they avoid animal products, making them accessible to a wider audience. The use of coconut oil in the crumble is a game-changer, providing a rich, buttery taste and crumbly texture often associated with traditional butter-laden recipes, yet remaining dairy-free. Furthermore, the recipe is designed to be easily adapted for those avoiding gluten, ensuring everyone can enjoy this seasonal treat. The wholesome oats contribute to the satisfying texture and offer a boost of fiber, making these bars a more nourishing option compared to many other desserts.
Essential Ingredients for Your Strawberry Rhubarb Crumble Bars
Crafting the perfect strawberry rhubarb crumble bar begins with selecting the right ingredients. Each component plays a vital role in achieving the desired flavor, texture, and overall appeal of this delightful dessert. Here’s a detailed look at what you’ll need and some helpful tips:
- All-Purpose Flour: This forms the base of our delicious crumble. For those following a gluten-free diet, a high-quality gluten-free all-purpose flour blend can be seamlessly substituted. You can also experiment with whole wheat flour for an added nutty flavor and increased fiber, though it might result in a slightly denser bar.
- Old Fashioned Oats: These oats are crucial for the signature chewy and rustic texture of the crumble. Their larger, flatter flakes absorb moisture well without becoming mushy. Quick-cooking oats are generally not recommended as they can alter the texture of the crumble, making it less substantial. Steel-cut oats are too coarse and will not work in this recipe. However, if you’re looking for an alternative for those sensitive to oats, quinoa flakes can be a good substitute, offering a similar texture.
- Sugar: We use a combination of sugars to achieve a balanced sweetness. Coconut sugar is incorporated into the oat batter, lending a subtle caramel-like depth and a slightly less refined sweetness. Brown sugar is also an excellent alternative for the crumble. For the strawberry rhubarb filling, granulated sugar is used to sweeten the fruit and help create that glossy, delicious syrup. Feel free to use all coconut sugar if you prefer a consistent flavor profile throughout.
- Coconut Oil: This is our secret weapon for a truly buttery vegan crumble. Make sure your coconut oil is softened to the consistency of soft butter – not melted, not hard. This allows it to cream properly with the sugar. If you prefer to avoid any hint of coconut flavor, opt for refined coconut oil, which has a neutral taste. Unrefined (virgin) coconut oil will impart a mild coconut essence.
- Vegan Egg Alternative (Flax Egg): A flax egg is a simple and effective binder in vegan baking. To make one, combine one tablespoon of ground flaxseed meal with 2.5 tablespoons of water and let it sit for at least 5 minutes until it thickens to a gel-like consistency. Chia seeds can be used similarly to create a chia egg. Alternatively, commercially available vegan egg replacers, such as Bob’s Red Mill Egg Replacer, work wonderfully and offer convenience.
- Strawberries: Fresh, ripe strawberries, diced into small pieces, are ideal for this recipe, offering vibrant flavor and natural sweetness. If fresh strawberries are out of season or unavailable, frozen strawberries can be used. However, they contain more water, so ensure they are thawed completely and gently patted dry to remove excess moisture before incorporating them into the filling to prevent a watery result.
- Rhubarb: The star of the show! Aim for about three large rhubarb stalks, which should yield the required 1.5 cups diced. Look for firm, crisp stalks at your local grocery store or farmer’s market during spring and early summer. Remember to trim off and discard the leaves, as they are toxic.
- Cornstarch: This acts as a thickening agent for the strawberry rhubarb filling, ensuring it sets beautifully and doesn’t make the bars soggy. It helps create that lovely, slightly gooey consistency that is characteristic of a perfect fruit crumble.
- Cinnamon, Vanilla Extract, Fresh Lemon Juice: These ingredients are flavor enhancers. Cinnamon adds warmth and a comforting aroma. Vanilla extract provides a sweet, aromatic base. Fresh lemon juice is crucial for brightening the flavors of the fruits, adding a touch of acidity that perfectly complements the sweetness and tartness, making the fruit filling truly pop.
How to Make Delicious Strawberry Rhubarb Crumble Bars
These vegan strawberry rhubarb crumble bars might seem like they have a few steps, but each one is straightforward and easy to follow. Let’s break down the process to ensure you achieve perfect results every time.
- Prepare Your Workspace: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven is at the correct temperature when your bars are ready to bake. Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides. This thoughtful step will make it incredibly easy to lift the cooled bars out of the pan for clean cutting. Set this prepared pan aside. Next, prepare your flax egg: In a small bowl, combine one tablespoon of ground flaxseed meal with 2.5 tablespoons of water. Stir it thoroughly and let it sit for at least 5 minutes. During this time, the flaxseed will absorb the water and form a gelatinous mixture, which acts as a binder in our vegan recipe.
- Craft the Crumble Base (Dry & Wet Components): In a medium-sized bowl, whisk together your dry ingredients for the crumble: all-purpose flour (or gluten-free blend), ground cinnamon, baking soda, and salt. Set this aside. In a larger mixing bowl, combine the softened coconut oil and coconut sugar. Using an electric mixer, cream these two ingredients together for about one minute until they are well combined and lightened. This step is essential for creating a tender crumble. Then, add the vanilla extract, unsweetened plant-based milk (like almond, soy, or oat milk), and your prepared flax egg to the wet mixture. Beat again until all the liquids are fully incorporated, ensuring a smooth base.
- Combine and Add Oats for the Crumble: Gradually pour the dry flour mixture into the wet coconut oil mixture. Beat with your electric mixer on low speed until the dough just comes together into a crumbly texture. It should hold together when gently squeezed between your fingers. Be careful not to overmix at this stage. Finally, fold in the old-fashioned rolled oats. Mix just until the oats are evenly distributed throughout the dough. Sometimes, using your hands to gently mix in the oats ensures they are thoroughly incorporated without overworking the dough.
- Prepare the Strawberry Rhubarb Filling: In another medium-sized bowl, combine the diced fresh strawberries and diced rhubarb. Next, sprinkle in the granulated sugar, fresh lemon juice, and cornstarch. Toss all these ingredients together until the sugar and cornstarch are completely mixed in and dissolved, coating the fruit evenly. The cornstarch is vital here, as it will thicken the fruit juices during baking, preventing the bars from becoming watery.
- Assemble the Layers: Reserve about 1.5 cups of the oat crumble mixture for the topping. Press the remaining oat batter evenly into the bottom of your parchment-lined baking pan. Ensure it forms a consistent layer across the entire base of the dish; this will be your sturdy crust. Carefully pour the prepared strawberry and rhubarb mixture over the crust, spreading it out into an even layer with a spatula. Finally, use your fingers to evenly sprinkle the reserved oat crumble over the fruit layer. This ensures a beautiful, golden, and crunchy topping.
- Bake to Golden Perfection: Place the assembled baking dish into your preheated oven. Bake for approximately 40-45 minutes, or until the crumble topping is beautifully golden brown and the fruit filling is bubbly and tender. A good indicator that the bottom crust is cooked through is when the edges are lightly golden and firm.
- Cool and Serve: Once baked, remove the bars from the oven and let them cool completely in the pan on a wire rack. While it’s tempting to dig in immediately, these bars will be quite soft and difficult to handle when warm. Allowing them to cool for at least a couple of hours, or ideally overnight in the refrigerator, will help them set properly, making them much easier to cut into neat squares. Once cooled, use the parchment paper overhang to lift the entire slab out of the pan, then cut it into your desired serving sizes. Enjoy them as they are, or for an extra special treat, serve them with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.
Frequently Asked Questions About Strawberry Rhubarb Crumble Bars
Here are answers to some common questions you might have about making and enjoying these delightful bars:
- Are these bars gluten-free? The original recipe uses all-purpose flour, but it is very easy to make them gluten-free. Simply substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Most gluten-free blends are designed to work perfectly in recipes like this. It’s worth noting that some individuals with celiac disease or severe gluten sensitivity may also react to oats, even if they are certified gluten-free. If this is a concern, consider using quinoa flakes as an oat substitute.
- Is this recipe vegan? Yes, absolutely! This recipe is crafted to be 100% vegan. We achieve a rich, buttery flavor and texture by using softened coconut oil instead of traditional butter, and a flax egg serves as the perfect plant-based binder, making these bars suitable for a vegan lifestyle without sacrificing taste.
- Are these bars freezer-friendly? Yes, they are! These bars freeze beautifully, making them an excellent option for meal prep or enjoying a taste of spring long after rhubarb season has passed. Once the bars have completely cooled, cut them into individual portions. Store them in an airtight container, separating layers with parchment paper to prevent them from sticking together, and freeze for up to three months. When you’re ready to enjoy, simply thaw them at room temperature or warm them gently in the oven.
- How long do these bars last? When stored in an airtight container in the refrigerator, these strawberry rhubarb crumble bars will stay fresh and delicious for 4-5 days. For optimal freshness, ensure they are fully cooled before refrigerating.
- Can I use frozen rhubarb? Yes, you can. If using frozen rhubarb, there’s no need to thaw it beforehand. You can add it directly to the strawberry mixture along with the cornstarch and sugar. Keep in mind that frozen rhubarb might release a bit more liquid, but the cornstarch should handle it well.
- What kind of baking dish should I use? A standard 9×13-inch baking dish is perfect for this recipe. Glass, ceramic, or metal dishes all work well. Lining it with parchment paper is highly recommended for easy removal.
Do you have a question that wasn’t covered here? Feel free to ask in the comment section below, and I’ll do my best to provide a quick answer!
Looking For More Sweet Summer Snack Recipes?
If you’ve enjoyed these delightful Strawberry Rhubarb Crumble Bars and are craving more sweet and refreshing treats for the warmer months, you’re in luck! Here are some other fantastic recipes to explore:
Rainbow Fruit Salad – A vibrant and healthy mix of seasonal fruits, perfect for picnics and gatherings.
Chocolate Covered Rice Cakes – A simple yet satisfying snack, easily customizable with your favorite toppings.
Peanut Butter and Jelly Bars – A nostalgic and comforting treat, reimagined in bar form for easy snacking.
Frozen Chocolate Covered Strawberry Banana Bites – Cool, fruity, and decadent – these bites are perfect for a hot summer day.
Strawberry Rhubarb Popsicles – Another fantastic way to enjoy the classic strawberry rhubarb pairing, but in a refreshing frozen format.
Strawberry Rhubarb Crumble Bars with Oats Recipe
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!
Author: She Likes Food
Total Time: 1 hour 15 minutes
Yield: 10-12 bars
Diet: Vegan
Ingredients
- 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, 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 your 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 cool 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 of 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
Did you make this recipe?
Tag @shelikes.food on Instagram and hashtag it #shelikesfood