Most fruit bars use butter. These use coconut oil, and the difference is real. The oat crust is crunchier and lighter, and there is a faint coconut flavour underneath the raspberry and rhubarb filling. Rolled oats, flour, coconut sugar, baking soda, salt, and melted coconut oil pressed into a pan. Fresh raspberries and chopped rhubarb mixed with maple syrup, cornstarch, and vanilla spread on top. The remaining oat mixture scattered over the fruit. Baked at 350°F (175°C) for 30-35 minutes.
The bars need six hours in the fridge to set after baking. That patience is rewarded. The filling firms up and the layers hold together when you cut them. Eaten warm, they fall apart. Eaten cold, they are perfect.
Tips for Making Raspberry Rhubarb Bars
Press the crust firmly
Half the oat mixture goes into the bottom of a parchment-lined 8×8 pan. Press it flat and even with the back of a spoon or your hands.
A firm crust holds together when you cut the bars. A loose crust crumbles.
Chill for at least six hours
After baking, let the bars cool to room temperature, then refrigerate for at least six hours or overnight.
The cornstarch in the filling needs cold to fully set. Cutting too early gives you a sticky, oozing mess instead of clean bars.
Raspberry Rhubarb Bars
Total Time: 50 minutes
Yield: Makes 12 bars
Diet: Vegan
Description
Sweet, tangy and vegan, these raspberry rhubarb bars topped with an oat crumble are a delightful summer dessert.
Ingredients
Units
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil, melted
- 1 cup fresh raspberries
- 1 cup rhubarb, chopped
- 1/4 cup maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, combine the oats, flour, coconut sugar, baking soda, and salt.
- Add the melted coconut oil to the dry ingredients and mix until crumbly.
- Press half of the oat mixture into the prepared baking pan to form the crust.
- In another bowl, combine the raspberries, rhubarb, maple syrup, cornstarch, and vanilla extract.
- Spread the fruit mixture evenly over the crust.
- Sprinkle the remaining oat mixture over the fruit layer.
- Bake for 30-35 minutes or until the top is golden brown.
- Allow to cool completely before cutting into bars.
Notes
The coconut sugar may be substituted with the same amount of granulated or brown sugar.
The coconut oil may be substituted with the same amount of canola oil or butter, but the coconut oil really makes this crisp topping special. I never use butter in my crisps anymore!
These bars take around 6 hours of time to set in the fridge after baking, and may even be made a day in advance and stored in the fridge overnight before cutting into bars.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 10
- Sodium: 60
- Fat: 7
- Carbohydrates: 22
- Fiber: 3
- Protein: 2
Frequently Asked Questions
Can I use butter instead of coconut oil?
Yes. Melted butter works. The bars will taste slightly richer and will not have the coconut flavour. Both are good.
Can I use frozen rhubarb?
Yes. Do not thaw. Add an extra teaspoon of cornstarch to account for the extra liquid. Frozen raspberries also work.
How long do these keep?
Up to five days in the fridge in an airtight container. They actually improve after a day as the flavours meld and the crust firms further.
If You Liked This Recipe, You’ll Love These
- Chocolate Ganache and Raspberry Brownies
- Chocolate Raspberry Brownies
- Chocolate, Raspberry and Coconut Bars
- Flourless Coffee Chocolate and Raspberry Brownies
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