Strawberry Rhubarb Crumble Bars (GF)

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Squares of our delicious gluten-free vegan Strawberry Rhubarb Crumble Bars recipe

Oh, hey. It’s rhubarb season.

Hey, rhubarb! Come with me to my kitchen. It’s gonna be so fun. We’re going to play with your pals strawberry and rolled oats and make a really delicious treat for my friends. Trust me, you don’t wanna miss out.

Don’t act like you don’t talk to your food, too. Sheesh.

Stalks of fresh rhubarb for make homemade crumble bars

These bars were inspired by all of the insanely delicious berries and rhubarb at the store right now. It’s that time of year for all the spring and summertime treats loaded with fruit.

Who’s with me?!

Stirring rhubarb and strawberries in a saucepan for our crumble bar filling

This recipe is simple, requiring just 10 basic ingredients.

Plus, they’re vegan, gluten-free, naturally sweetened, and made with coconut oil! Healthier treats for the win (hands raised emoji).

Sprinkle crumble topping onto our gluten-free vegan Strawberry Rhubarb Bars

The crust is my go-to almond and oat crust, sweetened with coconut sugar and formed with coconut oil.

The filling is made with rhubarb and berries, orange juice, coconut sugar, and cornstarch for thickening.

And the topping is a simple mixture of gluten free oats and flour, coconut oil, and coconut sugar.

Are you sensing a theme here? I love coconut sugar and oil like whoa.

Grabbing a square of our Strawberry Rhubarb Crumble Bars recipe from the batch

The result is a crust reminiscent of graham crackers (I KNOW) topped with super fruity, tart-sweet filling and crunchy oat crumble.


I hope you all love these bars! They’re the perfect treat for spring and summertime, and can be easily adapted with whatever fruit you have on hand. I can’t wait to make an inspired version with apple and/or pumpkin next fall (cat holding face emoji).

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram, because, obviously I want to see my delicious treats in your kitchen. Cheers, friends!

Slicing into a Strawberry Crumble Rhubarb Bar for a delicious gluten-free vegan dessert

Strawberry Rhubarb Crumble Bars (GF)

Simple strawberry rhubarb crumble bars with a crumbly oat topping! Naturally sweetened, vegan and gluten-free, 10 ingredients, and so delicious!
Author Minimalist Baker
Picking up a Gluten-Free Strawberry Rhubarb Crumble Bar from a parchment-lined cutting board
4.78 from 49 votes
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 9 (squares)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 Days



  • 1 cup gluten-free rolled oats
  • 1 cup raw almonds
  • 1/4 tsp sea salt
  • 3 Tbsp coconut sugar*
  • 4 1/2 Tbsp coconut oil (melted)


  • 2 heaping cups rhubarb (stems removed // chopped into 1/2 inch pieces)
  • 1 heaping cup berries (such as strawberries or raspberries // large pieces chopped)
  • 1/4 cup orange juice
  • 2 Tbsp coconut sugar (plus more to taste)
  • 1 Tbsp cornstarch



  • Preheat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper.
  • Add oats, almonds, sea salt, and coconut sugar to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.
  • Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.
  • Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).
  • Bake for 15 minutes, then increase heat to 375 degrees F (190 C) and bake for 5 minutes more, or until the crust is fragrant and the edges are slightly golden brown. Set aside.
  • In the meantime, add rhubarb, strawberries, orange juice, coconut sugar, and cornstarch to a medium saucepan and warm over medium-low heat until slightly softened and bubbly – about 5-7 minutes. Stir frequently to prevent sticking. Then remove from heat and set aside.
  • Next prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.
  • Add strawberry-rhubarb mixture to the pre-baked crust and spread into an even layer. Then top with crumble topping and spread evenly to cover fruit.
  • Reduce oven heat back to 350 degrees F (176 C) and bake for another 15-20 minutes or until the strawberry topping is warm and bubbly and the crumble is golden brown.
  • Remove squares from oven and let cool completely – 1-2 hours. Once cooled, gently lift bars from pan and slice into 9 even squares or 10 bars (amounts as original recipe is written // adjust if altering batch size).
  • These should be firm enough to pick up and eat with your hands, but are best enjoyed with a fork and plenty of coconut whipped cream or Vanilla Bean Coconut Ice Cream!
  • Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.


* Feel free to sub organic cane sugar for the coconut sugar or other sweetener of choice (though it will produce varied results and I can’t guarantee the outcome).
*Crumble topping adapted from my 1-Bowl Pumpkin Muffins.
*Nutrition information is a rough estimate.

Nutrition (1 of 9 servings)

Serving: 1 squares Calories: 258 Carbohydrates: 26.7 g Protein: 4.9 g Fat: 16.1 g Saturated Fat: 8.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 53 mg Fiber: 3.8 g Sugar: 12.5 g

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Baiba, Either way is delicious! You can leave out at room temperature for ~4-6 hours, refrigerate for ~24 hours, or refrigerate overnight then bake until warmed through.

  1. Sophia says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying them, Sophia! Thanks so much for the kind words and support. xo

  2. Janet says

    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. ❤️❤️❤️

  3. Louisa Coons says

    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!

  4. Hailey Shimidzu says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience and modifications, Hailey! We’re so glad it turned out well! xo

  5. Ashley says

    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!

  6. Jody says

    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.

  7. Susanne says

    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.

  8. Theresa says

    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!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad it turned out well. Thank you for the lovely review, Theresa! xo

  9. Christal says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry this didn’t work out for you, Christal. Thank you for sharing your experience! Perhaps it could work if you started with just 1 Tbsp of coconut oil and increased if needed, since walnuts are more moist than almonds? Let us know how it goes if you give it another try! xo

  10. Lori Hurd says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lori, sorry to hear that! It does sound like there was too much coconut oil. We also think perhaps the crust was blended too much, contributing the the soggy texture and almond butter flavor.

  11. Alexa says

    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! 🤍

  12. Hilary says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Hilary! Adding more coconut oil to the topping should also help.

  13. Sarah says

    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!

  14. Jessica Lynch says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family enjoyed it. Thank you for sharing, Jessica! xo

  15. Ann says

    I am not sure why most recipes for a vegan diet assumes it must be gluten free. Being vegan has nothing whatsoever to do with not eating food containing gluten. If a vegan is celiac, sure but if not gluten is fine

  16. Krista says

    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.”

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Krista, thanks for sharing your experience. We’d suggest cooking the rhubarb for less time and that should help it have more texture.

  17. Melissa says

    Is there something I could sub for orange juice? I have to stay away from high acidic foods and really want to to try this!!. Thanks !!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Maybe apple juice if you can have that? Or if you need to omit it, sub with water and add more sweetener. Hope that helps!

    • Lizzie says

      Made this last night with frozen strawberries and rhubarb from my back yard. I did end up adding a flax egg to the crust and it baked up/held together beautifully. That was the only change I made. Super delicious – the whole family enjoyed it. And now I no longer feel guilty looking at the rhubarb that I hadn’t used yet! Thanks for a fab summertime recipe.

  18. Elizabeth says


    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!

      • Elizabeth says

        Thanks! And the “hard hour” is a typo that should read half hour (more like 25 mins) of strawberry rhubarb cooking.

  19. Sarah says

    These were delicious, the only things I did differently were sub lemon juice for orange juice (added a little extra sugar) and accidentally used roasted almonds instead of raw. The only thing I noticed is the crust was kind of mushy… it was delicious but is there something I’m missing? Should I have baked it longer? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, You could try baking it longer. But we also wonder if there may have been too much moisture in the filling? You could try cooking it down more next time. Hope that helps!

  20. Kate says

    These were great! Mine didn’t stick together very well — it seemed like the filling had too much liquid. Should I cook it down further in the future, keep them in the oven longer?

  21. eva says

    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.

  22. olivia says

    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!

      • Bernice says

        This was a fantastic recipe that I’ll be making over and over. I had to
        add another 2 tsp coconut oil to the crust. Thank you for the
        wonderful recipe!

  23. Shawna says

    Hi there!
    I would like to make this recipe for Mother’s Day <3
    Can I use a pie pan instead of an 8×8? Any modifications you would recommend if I did change this up?



    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work, just be sure not to overpack. Ideally your pie pan is fairly deep and wide. Let us know how it goes!

  24. Kristina says

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

  25. Michelle says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Michelle. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  26. Nathalie says

    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.

  27. Vanessa L. says

    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.

  28. Carla says

    These look amazing! I am out of GF flour but I have coconut flour, oat flour, sprouted spelt flour and chickpea flour. Will any of these work in it’s place?

  29. Catherine Patterson says

    We made these bars last Sunday on Mother’s Day. Everyone enjoyed them especially our DIL who proclaimed them her favourite dessert!
    We used frozen rhubarb and the cooking times had to be increased. We did not add more cornstarch and felt they were a bit runny.
    We are making them again this weekend with fresh rhubarb.
    Any suggestions?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! I’d just suggest using cornstarch or arrowroot of some kind. Fresh should produce less moisture as well. Hope it’s delicious again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Perhaps a blend of more oats or GF blend. OR another nut / seed blend, such as pecan, walnut, or sunflower?

    • Heidi says


      I’m looking in the pantry and I see I have Almond Flour, would that work as the GF Flour for this recipe?

  30. Caitlin says

    This looks simply delicious! What would you recommend for someone baking with nut allergies? Any substitute for the almonds? Can’t wait to try. Your recipes always come through for me with amazing results!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caitlin, We haven’t tried it, but perhaps some sort of seed such as sunflower or pumpkin? If you give it a try, we would love to hear how it goes!

  31. Christina says

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

  32. Ceceb says

    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!

  33. Monica Kent says

    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…

  34. Ally says

    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

    • Patsy Brunner says

      Glad I saw this question about frozen rhubarb – we can’t always find fresh, so knowing that the recipe works with frozen is a big plus! I’ll be taking this to the neighborhood potluck on Memorial Day.

  35. sarah says

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

  36. María says

    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!
    – 1/4 lemon juice (instead of orange juice)
    – a sprinkle of cinnamon and a splash of vanilla into the fruit mixture

  37. Jess A says

    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 :)

  38. Jen B says

    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!

  39. Beth S says

    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!

  40. Rebecca says

    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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa! We haven’t tried but other readers have had success using frozen!

  41. Chantel says

    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.

  42. Francesca13 says

    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!

  43. Carolyn Rordam says

    I LOVE LOVE LOVE these bars!!!!!! I am thinking of making a blueberry peach version (because that is what is ripe in the yard right now… Can I have some hints? Would you skip the cooking of the filling step? Or just sub peaches and blueberries for the rhubarb and strawberries and proceed the same.

  44. Linda says

    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!

  45. Katie says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie! Throw the oven on broil for a short time and then pop your crumble in until the top has browned.

  46. Emily says

    Can the almonds be replaced with almond meal/flour? If so would it be a 1 to 1 ratio, so 1 cup of almond meal/flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily! I’d recommend using almond meal rather than almond flour as almond flour may be too fine for this recipe! If you do, use 3/4 of almond meal in place of 1 cup of raw almonds.

  47. Natalie says

    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!

  48. Chantal says

    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.

    -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.

  49. Beth says

    Wow! I’ve just made this with gooseberries instead of strawberries (the strawberries went into an adapted version of your raspberry ripple ice cream-also fantastic! )
    I’m a fruit crumble addict. This was supposed to be going in my freezer for when baby arrives but I doubt it’ll last that long!

  50. Carolyn says

    Made these for the first time on a warm July 4th, the crust stayed soft. Put in the fridge and after overnight it’s better but still very soft. Should I consider less coconut oil?
    THEY TASTE AMAZING and all other parts worked out great. Just a little sloppy to serve, so I was looking for possible solution.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, sounds like you didn’t prebake it long enough. Next time, make sure it’s golden brown before taking it out!

    • Emah says

      I love firm crunchy bases. So with ones like this I press it all in to its tin REALLY well, with the bottom of a glass and backs of spoons etc. So it feels hard before it even goes in the oven. Then I tend to bake a bit longer than advised too. All this gives a much firmer biscuit base:)

  51. Mahsan says

    Absolutely incredible! I made this 3 times in one week, for a vegan and non-vegan crowd, and everyone loved it! Thank you!

  52. Rachel says

    Just made these for a second time. This recipe is divine and I’m so happy its GF and vegan, thanks so much!

  53. Trish says

    Super easy recipe to follow. The result was soooo good! Loved the coconut flavor!
    Used regular flour and brown sugar, because that’s what I had and it turned out great. I also doubled the topping and added cinnamon. They never really set up to be a bar, but who cares? We served it in a small dish and licked up every bite. Thanks for a great recipe and pictures!

  54. Emah says

    These are delicious! Thank you so much for the recipe. I had to sub to normal Demerara sugar, and made a bit extra crumble topping as I love lots of that. I had one yesterday as a taster and loved it. But they were even yummier today, and my family have insisted I make more:) I also can’t wait to try other fruits and experiment with adding stevia instead too, so my toddler can try more. I’m also going to try the base with (tofu)cheesecakes X

  55. Mathilda says

    I made these the other night and they turned out fantastic – even my boyfriend who usually frowns upon vegan food admitted they were really good. I followed the recipe in its full but swapped coconut sugar for normal caster sugar as this is what I had in at the moment. Instead of orange juice I blended some strawberries in my food processor.
    I put half the batch straight to the freezer to stop myself from eating it all in one – they were that good! I will definitely make these several times this summer! :)

  56. Robyn Gray says

    We made this today and it was incredible! I put a little powdered ginger in the crumble topping and it went perfectly with some vanilla frozen soy ice cream on top. After reading other people’s comments, I am excited to try this with raspberries! Thank you again for this great vegan crumble recipe that was a great use of our CSA rhubarb.

  57. Debbie says

    Thank goodness we were able to find rhubarb in the south to go along with the last of the fresh out of the field strawberries to make this dessert! It is delicious! Not too sweet and a little tart. So much lighter than a pie. Thanks for the recipe!

  58. Tara says

    I made these this weekend and loved them! I didn’t have orange juice on hand so I used the juice of one lemon. Also, I was short on time so I didn’t cook the strawberries and rhubarb – still turned out wonderfully! These bars were also a hit with my 1 & 3 year old kiddos. Thanks!

  59. Laureen says

    Made these last Saturday for our Memorial day weekend – they were a big hit! Even my son who hates rhubarb enjoyed them. They were really easy to make too. I substituted arrowroot for the corn starch and it turned out fine. The crumble was delicious and I will use it for other recipes.

  60. Mukesh says

    This strawberry-rhubarb looks absolutely PERFECT! The texture is so spot on. Will Try this at home.

  61. Maeve says

    OMG! Just made these. Actually made them last night but let them to cool overnight. Wanted to cut them this morning as I was curious as to whether they would hold their shape in a bar (they did). Then of course I had to taste them and I can’t stop! They are so delicious. Will definitely be making them again. For the record, I used ordinary flour as I didn’t have any GF and didn’t have anyone intolerant likely to be in the equation for scoffing them. A total hit. Many thanks

  62. Rose says

    I made these with raspberries instead of strawberries and they were absolutely delicious! The orange juice gives them that special something, although I will definitely be attempting again with strawberries, as the raspberries were a little too overpowering for the delicate yet amazing flavour of the base.

    I was out of coconut sugar and oil so I just used unrefined cane sugar and vegan spread and they worked just fine :)

    Thanks for another great recipe. Rhubarb power!

  63. Erin Davies says

    I’m wondering about using frozen instead of fresh berries. Would I have to do anything different or just thaw & drain? Thank you I love your posts!

    • Rose says

      Hey Erin, I used frozen raspberries and I just put them straight into the pan frozen, along with the rhubarb, sugar, etc. They defrosted in no time and the filling didn’t come out runny – I could pick up a slice without any mess. Good luck :)

  64. Kzell says

    Hi There

    For the crumble – can I use buckwheat flour or brown rice flour or coconut flour as a substitute for the GF flour?

    Also, I can substitute cornstarch with arrowroot powder right?

    Thank you! Will be making this tonight!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t tried those substitutions and can’t advise. If you give it a try, let me know!

  65. Viswa says

    I Want to wish you for made us this recipe,the flavour looks mouth watering.The Snaps are looking Simply Delicious..

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Not much, but it blends perfectly with the strawberry. Just use strawberry if you can’t find any!

  66. Agnes B says

    Hello! I will definitely make this tomorrow as it looks delicious and I have everything in the fridge for it… well, except for cornstarch! Can I replace it with something or leave it out completely? Any advice would be greatly appreciated :)

  67. Natalie | Feasting on Fruit says

    You had me at “reminiscent of graham crackers” <3 And the orange juice flavor in there sounds perfect!

  68. Julia @ Sprinkles & Saturdays says

    Yum! I have always been nervous to use rhubarb but this makes it looks so easy and delicious!

  69. Samantha says

    This recipe couldn’t have come at a more perfect time! My friend is giving me a big stack of rhubarb fresh from her garden and I can’t wait to put it to good use with this delightful looking recipe. Woohoo!!

  70. Annette says

    Unfortunately I’m on an allergen elimination diet at the moment and can’t have nuts – I’d love to make these, so was just wondering if you have any suggestions for almond alternatives? :)

  71. Clare says

    So going to try this recipe! Dairy free in our house so this is a winner for sure :)
    Can I substitute gluten free flour with regular flour like for like or will this ruin the recipe completely!!

  72. Amelia says

    I can’t even tell you how much I’m craving these now, just after seeing photos! Looks amazing!

  73. Aleksandra says

    They look so delicious, although I will always be a fan of warm crumble instead of crumble bars :)

    • Tom ~ Raise Your Garden says

      Warm filling ~ put me in coach, I’m ready to play!!! Strawberry rhubarb is the best combo ever. My dad loves it too. He helps us with projects around the house and we try to pump him up with strawberry rhubarb treats, this should do the trick!

  74. Katrina says

    These healthier bars sound delicious! I really like that you added orange juice to the filling too – a great addition!