Enjoy fruit crisp in bar form with these Raspberry Rhubarb Bars. They combine a sweet-tart raspberry and rhubarb filling with a tender vegan oat crumble crust and topping. This easy dairy-free, vegan dessert is perfect for picnics, barbecues, Memorial Day gatherings, or anytime you want a portable fruit dessert that travels well.
Rhubarb season always draws me to bright, tangy desserts. These bars pair rhubarb’s tartness with sweet raspberries and orange for balance. The oat crumble uses coconut oil for a dairy-free option, but you can swap in butter if you prefer a traditional buttery flavor. The bars are simple to prepare, store well, and slice up nicely for serving at gatherings.
I often make rhubarb desserts when it’s available — it complements many fruits like apples, cherries, blueberries and, of course, raspberries. These Raspberry Rhubarb Bars are a great way to enjoy that seasonal produce in an easy, crowd-pleasing format.
Why you’ll love this recipe
- Bright, balanced flavor: tart rhubarb, sweet raspberries, and a hint of orange make a lively filling.
- Vegan and dairy-free option: the crumble uses coconut oil and rolled oats for a tender, whole-grain topping.
- Make-ahead friendly: you can prepare the bars in advance, chill, and slice when ready — perfect for picnics and parties.
Recipe ingredients
This version is refined-sugar-free using coconut sugar and is vegan, though you can substitute butter and your preferred sugar if desired. Below are the main ingredients and what they contribute to the bars.
- Rhubarb: Fresh stalks add tang and structure when cooked. Chop into small pieces so they soften evenly.
- Raspberries: Fresh or slightly-thawed frozen berries lend bright sweetness and color to the filling.
- Rolled oats: Old-fashioned rolled oats provide chew and texture in the crumble. They hold up better than quick oats.
- Coconut sugar: A milder, unrefined sweetener with caramel notes. Granulated or brown sugar may be used instead.
- Coconut oil: Keeps the crumble vegan and tender; melted before mixing. Melted butter may be substituted for a richer flavor.
- Orange: Fresh orange juice and zest lift the filling and complement the tart fruit.
See the recipe card below for the exact ingredient amounts and full recipe.
How to make this recipe
The hands-on time is minimal — about 15 minutes to prepare the crumble and filling — then the bars bake until bubbly and golden. Follow these clear steps for the best result.
Pro tip: No fresh raspberries or rhubarb? Use frozen. Thaw slightly and blot dry with paper towels to remove excess moisture before using.
- Make the crumble: In a medium bowl combine oats, flour, coconut sugar, cinnamon, and salt. Stir in melted coconut oil until the mixture is moistened and crumbly.
- Press about two-thirds of the crumble mixture into a parchment-lined 8×8-inch baking pan to form an even crust.
- Prepare the filling: In a bowl toss rhubarb pieces and raspberries with coconut sugar, orange juice, orange zest, cornstarch, and optional grated ginger. The cornstarch thickens the juices as the filling bakes.
- Assemble and bake: Spread the fruit mixture evenly over the crust, then sprinkle the remaining crumble on top. Bake at 350°F (175°C) for about 45 minutes, until the filling is bubbling and the topping is golden.
- Cool completely on a wire rack — at least 3 hours or overnight — so the filling sets before cutting into bars.
Recipe FAQs
Yes. Thaw slightly and blot dry with paper towels to remove excess liquid so the filling doesn’t become too watery.
Measure coconut oil in its solid form, then melt it. If it’s already melted due to warm weather, that’s fine — just use it as-is.
Yes. Double the ingredients and bake in a 9×13-inch pan. Baking time may vary slightly; watch for bubbling and a golden top.
Recipe notes
- Storage: Bars can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
- Make-ahead: The bars may be made up to one day in advance and kept at room temperature until serving.
- Fruit swaps: Fresh raspberries may be substituted with chopped strawberries if you prefer.
More rhubarb recipes you’ll love:
- Rhubarb cake
- Strawberry rhubarb jam
Did you try this recipe? If so, be sure to leave a review below and tag @flavorthemoments on social media so I can see what you made.
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 (or granulated/brown sugar)
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup melted coconut oil (or melted butter)
For the filling:
- 2 cups fresh raspberries (or thawed, blotted frozen)
- 2 large stalks rhubarb (about 1 lb.), halved lengthwise and chopped into 1/2″ pieces
- 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 oven to 350°F (175°C). Line an 8×8-inch square baking dish with parchment paper, allowing it to hang over the sides for easy removal.
- In a medium bowl, stir together oats, flour, coconut sugar, cinnamon, and salt. Add the melted coconut oil and mix until moistened. Press two-thirds of this mixture into the prepared pan to form the crust.
- In another bowl combine rhubarb, raspberries, coconut sugar, orange juice, orange zest, cornstarch, and grated ginger if using. Toss gently to coat.
- Pour the fruit filling over the crust and spread evenly. Sprinkle the remaining third of the crumble over the top.
- Bake for about 45 minutes, until the filling is bubbly and the topping is golden brown. Cool on a wire rack for at least 3 hours or overnight to allow the filling to set. Remove from pan using the parchment overhang and cut into squares.
Notes
- Pro tip: If using frozen fruit, thaw slightly and blot dry with a paper towel to remove excess liquid.
- Make ahead: Bars may be made a day in advance and stored at room temperature.
- Leftovers: Keep in an airtight container at room temperature up to 3 days, or refrigerate up to 5 days.
- Substitutions: Swap raspberries for strawberries if desired.
Nutrition
Nutrition is estimated using a food database and is provided as a guideline.