Spring and early summer is my favourite time of the year to bake. Rhubarb is always first up and ready to go, with strawberries not trailing far behind.
Typically, every year I bake fruit crumbles from the beginning of May, until the end of October. The abundance of fresh fruit throughout the seasons makes for some pretty amazing baked crumbles.
This year, I thought I’d switch it up, and make some bars, something that can be served easily, with or without ice cream. (Ice cream is highly recommended 😉 )
These bars take a little bit of prep work, but overall they’re very simple to make, don’t require too many ingredients, and the end result is simply delicious.
Best part of all: you don’t have to feel guilty about going back for seconds. Not only are they gluten-free, but they’re vegan, and made with good-for-you ingredients. There’s a a little bit of brown sugar, but it adds a nice flavour and binds the crumble together nicely.
The bars have the seal of approval from multiple family members, as well as the primary taste-tester, Mr. FIL.
I highly recommend these bars for anyone who doesn’t have a sweet tooth, because they’re not overly sweet. The rhubarb gives them a touch of tartness to balance out the little bit of sweetness.
I hope you enjoy as much as we do, and as always,
Strawberry Rhubarb Crumble Bars
Celebrate spring with these sweet, but tangy crumble bars. They are nice and light, with a perfect balance of sweet and sour.
Ingredients for the base
- 1 cup gluten-free quick oats
- 1/2 cup oat flour
- 1/4 cup coconut oil melted
- 1/2 cup chopped pecans
- 1/2 tsp baking soda
- 3 tbsp brown sugar
For the middle
- 2 cups fresh strawberries diced
- 1 1/2 cups rhubarb chopped
- 1/4 cup maple syrup
- 1 tbsp corn starch
For the crumble topping
- 3/4 cup gluten-free quick rolled oats
- 3 tbsp coconut oil melted
- 1 tsp cinnamon
- 2 tbsp brown sugar
Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.
How to make the base
In a mixing bowl, add all of the ingredients, and combine until they stick together. Press the mixture into the baking dish, and bake in the oven for 25 minutes. The crust will be a light, golden brown. Let it cool.
How to make the middle
Place a small saucepan on medium heat, and add all of the ingredients for the filling. Once it starts to bubble, stir frequently and turn the heat down to medium-low. Cook for 7-8 minutes. Remove from the stove and set aside.
How to make the crumble
Place all ingredients in a small mixing bowl, and stir until everything is well combined and there are no lumps from the brown sugar.
When you’re ready to bake the crumble bars, pour the strawberry rhubarb filling over the crust, and spread it evenly. Sprinkle the topping evenly over the top of the strawberry mixture.
Bake for 20 minutes until the top is slightly browned. Remove from the oven and let it cool on the counter for 30 minutes. Place in the fridge for 1-2 hours to fully finish cooling.
Cut into 12 bars and serve.