Strawberry Rhubarb Bars (Vegan)
These Vegan Strawberry Rhubarb Bars have mouthwatering crumb topping, buttery base layer and a warm, sweet fruit filling. These are great for rhubarb season when you don’t know what to do with all your extra rhubarb! This will be a family favorite dessert you will want to make over and over again.
What you’ll love about this:
Every year my mom gives me giant bags of rhubarb from her rhubarb plant that continuously gets larger and larger every year. These Strawberry Rhubarb Bars are my FAVORITE classic early summer dessert to use up that rhubarb! They are tart, sweet, buttery, and so irresistible.
I love to take these to a family party in the summer (like Memorial Day) or just enjoy at home for a weeknight treat with my husband. They’re even better warm with a little vanilla ice cream on top… yum!
If you like these bars, make sure to try out my PB Banana Oat Bars (great for breakfast). If you are looking for something high protein, my Chocolate PB Protein Bars are perfect for a snack or dessert.
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What’s the difference between red & green rhubarb?
Red rhubarb (which characteristically has red hues to it’s stalks) tends to be slightly sweeter. On the other hand, green rhubarb (which has green stalks with a pink hue) is more tart. Both rhubarb types are great in this recipe. The sugar and strawberries balance the tartness if you are using green rhubarb. If you use red, your bars may be subtly sweeter.
How to Make Vegan Strawberry Rhubarb Bars
Combine Strawberries & Rhubarb
Preheat the oven to 350 F. Butter or oil an 8×8 glass pan (or use parchment paper).
Filling: In a medium bowl add your sliced strawberries, diced rhubarb, lemon juice, cornstarch, white sugar, and maple syrup. Mix until combined.
Combine Dry Ingredients
Base & Topping: In a large bowl add your flour, old fashioned oats, baking soda, salt, white sugar, and brown sugar. Whisk until combined.
Add Wet to Dry
Add your melted coconut oil and vanilla extract and mix until you have a soft dough.
Assemble
Pour 2/3 of the flour/oat mixture into your pan and press down firmly and evenly with the back of a spoon.
Pour your fruit filling on top evenly. Crumble the rest of the flour/oat mixture over the fruit.
Bake, Cool, & Enjoy!
Bake for 45-55 minutes or until the top has become slightly browned and crisp.
Let cool for at least 20 minutes before cutting into bars. Serve with vanilla ice cream for the best treat!
If you’re craving more yummy desserts, my Chickpea Blondies are soft, warm and perfect for a delicious treat!
How do you store leftover bars?
Let them cool first and then cut them into bars and store then in an airtight container on the counter. Enjoy them within 3 days.
*FYI- If you store them in the fridge, the top is more likely to get mushy.
Can I use frozen fruit for these bars?
Frozen fruit can work in this recipe, but make sure you thaw and drain off the extra liquid before adding.
Can I substitute other fruits for strawberries in this recipe?
Yes, you can substitute other fruits like raspberries, blueberries, blackberries, or cherries!
Pro Tips
- Allow the bars to cool completely before cutting to ensure clean slices.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream. I personally love So Delicious Very Vanilla Cashewmilk Frozen Dessert!
- Use fresh rhubarb and strawberries for the best flavor and texture.
More Dessert Recipes
Got a sweet tooth? Check out these our delicious dessert recipes!
Strawberry Rhubarb Bars
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Ingredients
Base + Top Layer
- 1 1/4 cup all-purpose flour or gluten-free 1:1 flour
- 1/2 tsp baking soda
- 1 1/4 cups old fashioned oats
- 1/4 tsp salt
- 1/4 cup granulated white sugar
- 1/2 cup brown sugar (packed)
- 3/4 cup melted coconut oil or vegan butter
- 2 tsp vanilla extract
FIlling
- 1 1/2 cups sliced strawberries
- 1 1/2 cups diced rhubarb (cut into 1/2 inch pieces or smaller)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp granulated white sugar
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 350 F. Butter or oil an 8×8 glass pan (or use parchment paper).
- Base & Topping: In a large bowl add your flour, old fashioned oats, baking soda, salt, white sugar, and brown sugar. Whisk until combined. Add your melted coconut oil (or melted vegan butter) and vanilla extract and mix until you have a soft dough.1 1/4 cup all-purpose flour, 1/2 tsp baking soda, 1 1/4 cups old fashioned oats, 1/4 tsp salt, 1/4 cup granulated white sugar, 1/2 cup brown sugar (packed), 3/4 cup melted coconut oil or vegan butter, 2 tsp vanilla extract
- Filling: In a medium bowl add your sliced strawberries, diced rhubarb, lemon juice, cornstarch, white sugar, and maple syrup. Mix until combined.1 1/2 cups sliced strawberries, 1 1/2 cups diced rhubarb, 1 tbsp lemon juice, 1 tbsp cornstarch, 1 tbsp granulated white sugar, 1 tbsp maple syrup
- Pour 2/3 of the flour/oat mixture into your pan and press down firmly and evenly with the back of a spoon.
- Pour your fruit filling on top evenly. Crumble the rest of the flour/oat mixture over the fruit.
- Bake for 45-55 minutes or until the top has become slightly browned and crisp.
- Let cool for at least 20 minutes before cutting into bars. (The longer you let them cool, the more clean cut your bars will be)Serve with vanilla ice cream for the best treat!
New Favorite! Thank you so much for sharing this recipe!
So yummy!
The crumble is delicious!
Absolutely delicious and so easy to make, thank you!