Strawberry Rhubarb Crumble Bars (GF)

Normally every recipe from this site is spot on…this time, not so much. Followed everything religiously. First issue was the base. Just wouldn’t firm up (and yes I did extend the baking time considerably and yes my oven temp is accurate). The fruit seemed a bit soggy after following directions so I even strained it s bit so there was slightly less liquid compared to fruit solids). The top never browned (weird) and after cooling in the pan on a rack the whole thing disintegrated into mush when I tried to remove it from the pan. The base just had no integrity.
Unfortunately guests are coming in an hour and there’s no time to make another dessert. I’m scooping this sloppy mess into bowls (while hiding in the kitchen) and adding a dollop of vegan vanilla ice cream and will call this a pudding-crumble as if it were intentional. Tastes fine, looks sad. Possible title for my culinary memoir 😉

Yummy! We have made these several times. Today was all strawberry, and I can’t wait to try another readers suggestion of cherries. Thanks Minimalist Baker for your amazing recipes. You are my go to source for healthy, gf, do treats and recipes – a staple resource in my kitchen. I love how easy it is to make the recipes, the minimal ingredients which I usually always have, the pictures, and the readers’s comments which I find helpful.

Gooey, delicious,tart rhubarb bars! Made these 3 times. My family loves them. Not too sweet and not too tart. Great with vanilla dairy-free vanilla ice cream. ❤️❤️❤️

My husband gave this a 5 star! I substituted green powdered stevia from my plants (> 1/4 teas for the filling and 1/4 teas for the crust). I used 3 T coconut sugar in the topping. I used frozen sweet cherries. Turned out great!

Thanks so much for this recipe. Made this today. A few changes. Vegan butter instead of coconut oil, normal flour, mixed raspberries in with the berries, cane sugar. I used fresh rhubarb from the garden. I cooked the rhubarb/Berry mixture down to a gloopy mixture. I had to make twice as much crumble for the topping. But it worked out great. Base held together. I will be making this again now I know how with a few changes by making it sweeter and I would make this nut free for school lunches. Thanks so much

Really enjoyed these! Was expecting more of a dessert vibe, but they are not too sweet, and have a “healthy” taste (in a good way!) and so gave me more of granola-with-fruit vibe. Next time I might add some lemon juice/ zest to the filling to make it a little brighter/ tangier, but that might just be that my discount rhubarb fell a little flat.

The crust baked and held together beautifully for me! I started with only half the amount of oil, and slowly added more until it was just moist enough to stick together when pressed together. (Ended up using about 4T, so, pretty close to the recipe). I’ll definitely make this again!

I thank you for making vegan recipes that are also gf. I have been a vegan for over 40 years who was recently diagnosed with celiacs. It is hard to find great recipes that contain both dietary needs. For this I applaud and thank you. Keep up the great work.

Easy to make and tasty. Used almond flour and Subbed regular sugar and flour, apple juice for what I had on hand. Served with whipped cream. Not overly sweet like many rhubarb recipes. Nice dessert. Might make with butter next time for flavour.

This recipe is great! I modified it to use three cups of freshly picked blueberries instead of rhubarb and strawberries. I also used vegan butter instead of coconut oil. I added the zest and juice of one small lemon and let it set in the fridge overnight. The base held together and was like a cookie. The filling held together so you could take a slice out. It got rave reviews! (I have also used this without the substitutions and it was yummy!)

I was attempting to make this and didn’t finish as the crust was a total flop. I did substitute walnuts for the almonds due to allergies, and the result was downright soupy after adding the melted coconut oil. I tried adding additional oats and gluten free flour until it was thicker and baking it. It was slightly well done and on the verge of burning, but still undercooked and wet/brittle. I didn’t want to waste my strawberries and rhubarb, so stopped at that point and will look for a different recipe. This was very highly rated, so maybe it was my substitution. Let me be a warning if you can’t tolerate almonds, don’t even try. I love many of the recipes on this site, though.

These were definitely not firm enough to pick up with hands but I had read that crust was crumbly and added extra coconut oil but thinking maybe I added too much as crust was soggy and still crumbly. The crust didn’t remind me much of graham cracker either to be honest, it had a weird almond butter flavour:p I would def do less crust next time and double or triple the topping- or maybe just make the rhubarb raspberry crumble instead which is always a huge hit in our house! This one was more of a flop:p

Just made these yesterday morning. They were delightful! I ended up planning on enjoying them as a breakfast option (i thought it like a oatmeal bar!). I minimized some sugar, added extra fruit, and some cinnamon with the crumble. For breakfast I’ve been eating it with vanilla yogurt! It’s delightful, fresh, and easy. Will be making it again! 🤍

This is delicious. For the filling, I used 2 cups of frozen strawberries with the rhubarb rather than just 1. Also, I used 1/4 honey plus 2 tbsp water and omitted the sugar and orange juice and cooked it down a lot. For the crust and crumb topping, I reduced the sugar to 2 tbsp. It was plenty sweet for my taste. The crust was crumbly, next time I’ll try a flax egg.

I made this recipe and love it. We topped it with coconut ice cream. It’s delicious! You’re the best at making delicious vegan recipes! However, my crust was pretty crumbly even though I baked it precisely as the instructions say. I read some commenters were using a flax egg to keep it together. What ratio of flax egg would you recommend because I want to make this again as my rhubarb plant is getting out of control in my yard! :-) thanks!

Super delicious! My whole family loved it! Just the right amount of tart and sweet and the almond crust is super good!

I made this recipe as my first crack at rhubarb but I have to disclose that I’m no more comfortable with the vegetable now. I used blueberries not strawberries for the recipe. I cooked the rhubarb longer than the original recipe called for because I liked the comment that went for the “silky” rhubarb. While making the crust (which I added the flax egg and bit of coconut to), the rhubarb went to mush. I had to cook it down and added more arrowroot powder to thicken. I had too liquid for the dish so I didn’t use it all. The bars turned out well, jammy deliciousness but not with the nice chunks like the photo. I asked added more sweetener to the filling (maple syrup) because it was far too tart. We like it, but it wasn’t a “success.”

WOW!!!!!!

Local handpicked strawberries and rhubarb in this bar were a hit!!

I made a few tweaks based on comments that I hoped would work and they DID so I wanted to share. First, I added a flax egg to crust to help it hold together, as well as an extra tablespoon of oil. I also added about a tablespoon of maple syrup both for taste and binding. I also added about 1/4 cup shredded coconut to crust. It held together perfectly and is so delicious this way. I think the moisture and binding from the flax egg was really key (I make a lot of bars like this so kind of had a nose that for me the recipe as written wouldn’t result in a bar curry that held together. For filling, I cooked for closer to a hard hour so my rhubarb would be silky. I also had to add a little maple syrup to this – I may have just had particularly tart rhubarb. It’s super rare for me to add extra sugar ever / I usually cut it in virtually every recipe I make / but here it worked perfectly. Used arrowroot powder and it holds together perfectly.

This recipe is a completely wonderful keeper. Thank you!

I made this last night, and followed the recipe exactly. Used a Vitamix to just blend straight almonds with whole oat flakes and the other ingredients for the base and it worked like a charm. It took about three stems of rhubarb to make two ample cups. I took the dog for a walk, and after we returned, half of the pan was already eaten, by savage family members. It’s that good.

Thanks for the great recipe! Definitely reminiscent of graham crust. It took me 4-5 Tbsp butter/oil (I used butter) to get it to hold. It’s definitely quite delicate and best from the fridge, but it does hold!

We loved these crumble bars! We used frozen fruit and it turned out well. Thanks for another great recipe!

I made this tonight and really enjoyed it! I did make two modifications I was worried might not work- I didn’t have orange juice so used lemon juice instead and added an extra Tablespoon and a half to the saucepan mixture to cut the lemon. It worked and was sweet with yummy tartness. My crust was slightly more crumbly but not in a bad way. I will probably add another 1/2 Tbsp coconut oil next time. Love your recipes and this one was another great one!

These were delish and held together great! I swapped out the almonds and oats for blanched almond flour (140g) and oat flour (1 heaping cup), because a sleeping baby and food processor don’t go together, and just mixed it up in a bowl. And I used light brown sugar instead of coconut because that’s what I had on hand.

I switched the ratio of rhubarb and strawbs (and added half a pint of raspberries) because that’s what I had on hand. I didn’t have oj, but I did have homemade rhubarb vinegar shrub, so I used that. Bars took about 15 min longer to bake and were only firm enough to hold after being in the fridge overnight. But- boy oh boy, delicious! I can’t wait to make again with peaches, raspberries, and apples.

Very delicious. Only slightly disappointing bit was the crust was too dry. But making them again tonight anyway! Too good.

Delicious! The recipe came together easily with the small ingredient list. My rhubarb took 10-15 minutes to soften, and otherwise no changes. Yummy as written!

I made this for a group since we have one member who is gluten free. It was so good, I have never received so many comments about a dessert! I subbed coconut flour and butter for the crumb topping- bc I just can’t resist a good buttery topping! I was wishing there were leftovers…

Love love love this recipe, it’s perfectly sweet and tart! I didn’t have any orange juice while making mine, so I just blended up some fresh strawberries with a touch of lemon juice to replace it. I did use both frozen strawberries and frozen rhubarb with the filling and the end product was great, not too watery. This recipe is a keeper! Thank you for sharing

these were DIVINE. made them with all fresh ingredients from the farmers market and they were simply heavenly. THANK YOU

Followed the recipe and it was SO GOOD!! At first, I found it too tart, but then really loved it and kept going back for seconds (and thirds, and fourths)! Perfect with coconut milk ice cream!
Modifications:
– 1/4 lemon juice (instead of orange juice)
– a sprinkle of cinnamon and a splash of vanilla into the fruit mixture

I made this for my daughter’s bday and they turned out amazing! My mother-in-law ate 2 and she rarely eats dessert. I did all strawberries and no rhubarb and they still turned out great. I also did not have orange juice but used homemade rooibos mango iced tea that had been sweetened with a little maple syrup and it did not affect the recipe.

I seriously love your recipes Dana! Thank you :)

Made this per the recipe, with the only sub being regular white sugar instead. Very tasty! Definitely not a finger food as the crust isn’t firm enough to hold it upright (well, maybe if you had a very small piece… but I didn’t!). Easy treat for the family, and would be a great base for many variations. Thanks for the recipe!

These are DIVINE! Maybe the best healthy-ish dessert I’ve ever put in my mouth. I may or may not have eaten half of them right away. The crust texture and taste blew me away. Thanks for this recipe!

These were delicious, I’m going to make them again today!
My only substitutes were walnuts for almonds because I was out and I made it in a round tart, 8inch pan and they turned out great!
Thanks for the recipe! :)

Made these tonight! Haven’t figured out if they hold up as bars when cooled and cut because I’ve been eating them out of the pan with a spoon. I’ll be making these all summer. I did the rhubarb and strawberries and added 3 chopped dates.

I love, love, love this crust! It’s really good, taste a little like Graham crust but much healthier! I make it with apples cooked with little cinnamon, sugar and ghee until soft! Delicious! This is one of my favorite recipe with the carrots muffins and the turmeric/ginger/carrots smoothie! Thank you Dana! I’ve been following for a while now but like a silent stalker ?
Very interesting and diversify recipes! I always check your blog when looking for ideas or a particular recipe. Keep up the great work!

I made these jewels yesterday and they’re so yummy ? – as well as the crispy crumble rhubarb. It’s rhubarb seasons isn’t it? Both recipes are great. Thanks!

This is a tasty recipe! My dad is gluten-free so this was something we could all enjoy. The only issue I had was that I could not get the top to brown. I even kept it in the oven for a lot longer than recommended trying to get it to brown. Any tips?

Soooo good! I’m currently living in Amsterdam and finding ingredients for some of my favorite U.S. recipes can be challenging – not this one! I used regular sugar instead of coconut sugar and 3 tablespoons of flour instead of corn starch (both may exist here but I wasn’t in the mood to go on a grocery store hunt!). It was super easy and very delicious! Thank you!

OH. MY. FUSDFJSNDING. GOD. These are sooooo delicious holy shit!

When it came out of the oven it looked nothing like the photos (my crumble was much more powdery than what I see in the pics) so I was nervous for the result. Fortunately, it’s amazing. Make this now.

Notes:
-Rhubarb is not currently in season so I used three cups of strawberries instead.
-One single orange gave me more than 1/4 cup of juice… so don’t buy some crappy Tropicana! Just buy one orange and juice it yourself! I used my hands alone to do it.
-I am trying to finish all of the gluten products in my apartment before buying GF flour/oats etc. so my recipe was unfortunately not GF. Delicious anyway of course.
-I bought a $10 pint of some hoity toity vegan ice cream to put on top of this… but it is so delicious I seriously don’t even want to try it with the ice cream, ’cause I’m somehow convinced it would ruin it (????)
-For the crust (which was also impeccable) I used almost twice the amount of coconut oil than suggested, and it came out perfect.

Anyway thank you Dana! I have yet to be disappointed by any of the recipes I have made from your website.