Enjoy fruit crisp made into bars with these Raspberry Rhubarb Bars. They combine a sweet-tart raspberry and rhubarb filling with a tender, oat-forward vegan crumble on the top and bottom. These dairy-free bars are simple to make and travel well—perfect for picnics, potlucks, and summer gatherings.
With rhubarb in season I often reach for it in desserts. While the classic pairing is strawberry and rhubarb, rhubarb also shines with other fruits—apples, cherries, blueberries, and raspberries are all great companions. The bars here use raspberries for vibrant color and bright flavor.
The crumb topping and crust are made with coconut oil for a vegan, dairy-free version that still feels rich and tender. If you prefer a buttery crumble, melted butter works as a direct substitute. These bars are flexible: use fresh or slightly thawed frozen fruit, and swap sugars as needed.
This recipe is ideal for preparing ahead. Bake the bars, let them set, and pack them for your next outdoor celebration.
Why you’ll love this recipe
- A bright, tangy fruit filling balanced by a lightly sweet vegan crumble made with rolled oats and coconut oil.
- Quick hands-on prep—about 15 minutes—then bake and cool while you get other things ready.
- Portable, crowd-pleasing bars that can be made a day ahead and are easy to slice and serve.
Recipe ingredients
These Raspberry Rhubarb Bars are written as a refined-sugar-free, vegan version, but you can substitute butter for the coconut oil and use granulated or brown sugar if preferred.
- Rhubarb: adds tartness and pairs beautifully with sweet fruit. Use fresh or slightly thawed frozen stalks chopped into small pieces.
- Raspberries: fresh are ideal, but frozen can be used—thaw slightly and blot excess moisture before mixing.
- Rolled oats: old-fashioned oats provide good texture in the crumble.
- Coconut sugar: mild, caramel-like sweetness; replace with granulated or brown sugar if you prefer.
- Coconut oil: yields a vegan, tender crumble; swap with melted butter if desired.
- Orange: fresh orange juice and zest brighten the filling and complement the tart fruit.
See the recipe card below for the exact ingredient list and quantities.
How to make this recipe
This recipe takes about 15 minutes of active prep, then a 45-minute bake and a few hours to cool and set. Follow the steps below for best results.
Pro tip: If you don’t have fresh raspberries or rhubarb, frozen is fine—just thaw slightly and blot off excess liquid so the filling isn’t too wet.
- Make the crumble: In a medium bowl combine the rolled oats, all-purpose flour, coconut sugar, cinnamon, and salt. Stir in the melted coconut oil until the mixture is evenly moistened and holds together when pressed.
- Press about two-thirds of the crumble mixture firmly into a parchment-lined 8×8-inch baking pan to form the crust.
- Prepare the filling: In a separate bowl toss the rhubarb, raspberries, coconut sugar, orange juice, orange zest, cornstarch, and grated ginger (if using) until well combined.
- Assemble and bake: Spread the fruit filling evenly over the crust. Sprinkle the remaining crumble over the top and bake at 350°F (175°C) until the filling is bubbling and the topping is golden, about 45 minutes.
- Allow the bars to cool on a wire rack for at least 3 hours or overnight so the filling sets, then slice into squares and serve.
Recipe FAQs
Yes. Thaw frozen fruit slightly and blot with paper towels to remove extra moisture before mixing with the other filling ingredients.
Measure coconut oil in its solid form in a dry measuring cup, then melt it gently before stirring into the dry ingredients. If it’s already liquid due to warm room temperature, that works too.
Yes. To double the recipe, double the ingredients and bake in a 9×13-inch pan; baking time may vary slightly—watch for bubbling filling and a golden topping.
Recipe notes
- Make ahead: Bars can be made a day in advance and stored at room temperature in an airtight container.
- Storage: Keep leftovers in an airtight container at room temperature up to 3 days, or refrigerate for up to 5 days.
- Fruit swaps: If raspberries aren’t available, chopped strawberries make a tasty substitute.
More rhubarb recipes you’ll love:
- Rhubarb cake
- Strawberry rhubarb jam
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your photos.
Raspberry Rhubarb Bars
Ingredients
For the crisp crust/topping:
- 1 1/4 cups old fashioned rolled oats
- 1 1/4 cups all purpose flour
- 1/3 cup coconut sugar (may substitute granulated or brown sugar)
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup melted coconut oil (may substitute melted butter)
For the filling:
- 2 cups fresh raspberries
- 2 large stalks rhubarb (about 1 lb., halved lengthwise and chopped into 1/2″ chunks)
- 1/2 cup coconut sugar
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- 1 1/2 tablespoons cornstarch
- 1 tablespoon grated fresh ginger (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, allowing it to hang over the sides for easy removal.
- In a medium bowl, combine oats, flour, coconut sugar, cinnamon, and salt. Stir in the melted coconut oil until moistened. Press two-thirds of this mixture into the prepared pan to form the crust.
- In another bowl, mix rhubarb, raspberries, coconut sugar, orange juice, orange zest, cornstarch, and grated ginger (if using) until evenly coated.
- Spread the filling over the crust, then sprinkle the remaining crumble evenly over the fruit. Bake for about 45 minutes, until the filling is bubbling and the topping is golden brown.
- Cool completely on a wire rack for at least 3 hours or overnight so the filling sets. Lift the bars from the pan, cut into squares, and serve.
Notes
- Pro tip: Frozen raspberries or rhubarb work well if slightly thawed and blotted to remove excess moisture.
- Make the bars up to one day ahead and store at room temperature in an airtight container.
- Leftovers keep up to 3 days at room temperature or up to 5 days refrigerated.
- Swap raspberries for chopped fresh strawberries if preferred.
Nutrition
Carbohydrates: 39 g, Protein: 4 g,
Fat: 19 g, Saturated Fat: 16 g,
Sodium: 96 mg, Fiber: 4 g,
Sugar: 11 g
Nutrition is estimated using a food database and intended as a guideline.