These easy strawberry rhubarb bars are an addictive summer treat! Made with almond flour & walnuts, they have a lightly sweet, nutty flavor.
By popular request: Strawberry Rhubarb 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 strawberry rhubarb bars are super yummy. They’re nutty, oat-y, and crisp, with that irresistible sweet/tart strawberry rhubarb flavor. Of course, they’re a delicious dessert, but they’re also pretty healthy, so I wouldn’t blame you for eating one (or more) for breakfast either.
How to Make Strawberry Rhubarb Bars
This strawberry rhubarb bars recipe is super easy because the crust and the crumb 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!
Once you’ve pressed the crust into the bottom of the pan, pop it in the oven to pre-bake for 20 minutes or so, until it’s nicely golden brown.
Meanwhile, work on the filling. To make it, I mix fresh strawberries and rhubarb with lemon juice, vanilla, and just a touch of maple syrup. I skip any granulated sugar or brown sugar here, and I go light on the maple in order to let the sweetness of the fruit itself shine.
Once the pre-baked crust has cooled slightly, spoon the fruit filling on top. Scatter on the remaining crumb mixture, and bake!
Find the full recipe at the bottom of this post.
Strawberry Rhubarb Bars Tips
- Chop the fruit finely. Our goal is to spread the fruit filling in an even layer across the crust and to get a good mix of strawberries and rhubarb in each bite. To achieve this, finely chopping the fruit is essential. I thinly slice the rhubarb stalks, cut small strawberries into quarters, and chop large ones into eighths.
- Let the bars cool completely. On the whole, this recipe is easy, but there is one hard part: waiting for the bars to cool! Do not skip this step. The bars must cool to room temperature in order to hold their shape. If you cut them too soon, they will crumble.
- Refrigerate the leftovers. If you’re not serving all these bars on the same day, store the leftovers for up to 3 days in an airtight container in the fridge. Enjoy!
More Favorite Dessert Recipes
If you love these strawberry rhubarb bars, try one of these sweet treats next:
- Strawberry Shortcake
- Cherry Clafoutis
- Homemade Brownies
- Vegan Chocolate Chip Cookies
- No Bake Cookies
- Perfect Oatmeal Cookies
- Cinnamon Apple Crumble
- Or any of these 25 Super Fun Baking Recipes or 30+ Vegan Desserts!
Strawberry Rhubarb Bars
- 1 cup diced strawberries
- 1 cup diced rhubarb
- 1 teaspoon cornstarch
- ½ teaspoon lemon juice
- ½ teaspoon maple syrup
- ¼ teaspoon vanilla
- 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
- 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.
- Make the fruit filling: In a medium bowl, mix together the strawberries, rhubarb, cornstarch, lemon juice, maple syrup, and vanilla.
- 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.
- 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.
Hey Jeanine! Have your tried this with AP instead of almond flour?
I have made these several times and they are amazing! I have envelopes tried switching up the fruit, raspberries and then a combo blackberries and peaches. They all have been great. I find The more I blend the mixture once the coconut oil is put in the stronger the base becomes and then they are less soggy. Also have made on both a metal and a glass pan. The metal works better!
Hi!! I really want to make this recipe, but I can’t find rhubarb anywhere !!! Would canned rhubarb work?
Hi Jenny, I wouldn’t use canned… rhubarb is in season for a very short time during the spring, I’d wait to make them until then!
Okay, I won’t use canned. One more question, if they don’t have rhubarb in the springtime either, is there anything i can substitute it with?
You might be able to use extra strawberries in its place – it might be too wet, I haven’t tried.
Hi again!!! They finally came in season and I FINALLY made this recipe, and they were so worth the wait! AMAZING.
yay! I’m so glad you enjoyed them.
I just made this & it was absolutely delicious! We did not wait for it to cool & served it with ice cream (no longer vegan, but that’s ok). I used frozen fruit which worked fine (I often do when I bake with fruit). I think I’ll be making this often. When I don’t have rhubarb, I’ll try making bumble berry. Thank you for a wonderful, new recipe! ?
Hi! I love this recipe. Just wondering if I can substitute rhubarb. I live in a small town where it’s hard to find rhubarb. Thanks for all the delicious recipes.
Hi Molly, you could replace it with extra strawberries.
Thanks for replying. I’ll definitely try and let you know how it turns out.
I don’t have any cornstarch is this a must? Any substitutions? Thanks:)
Hi Amber, you could use flour to help thicken the filling instead.
Okay perfect! I’ll give that a try! Thanks!
Can I double the rhubarb strawberry filling?
Hi Pam, I think it would be kind of messy and maybe too wet for the bar base layer to hold.
That was my concern!! Thanks for such a quick reply.
These bars are delicious! They were easy to make and my family loved them! Thank you 🙂
I’m so glad you loved them!
Hi – I love your recipes, but this one has failed me twice now. So disappointing 🙁 The crust burns in the first 20 minutes. Could there be a typo in the oven temp?
Oh no, hmm… are you using an 8×8 pan or a larger one? About 20 minutes works in my oven.
Do they freeze well?
I haven’t tried, but I have a feeling they might get soggy after the strawberries start to thaw.
Do you have nutritional value for this recipe or did I miss it? Thanks
Hi, do you think frozen fruit would work?
Hi, do you cook the strawberry rhubarb filling in stove top first before baking?
Nope, it cooks as the bars bake in the oven. Hope you enjoy!
Any idea as to carb count?
I’m sorry, I don’t count carbs, especially for dessert 🙂
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!
Bring on that crumble topping!
These look delicious! Do you have any recommendations for a nut free version?
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.
I’m always in for rhubarb, these are wonderful, can even take them to go, yea and thank you
YUM! These bars look so delicious! I love strawberry and rhubarb together!
I am so excited about the naturally gluten-free crumble topping!!! Can’t wait to make these…the perfect summer dessert 🙂