Best Ever Rhubarb Crumble Bars (Gluten Free, Vegan)

Prep: 5 minutesCook: 30 minutesTotal: 35 minutes
Yield: 9Category: Baking
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These deliciously buttery rhubarb crumble bars are the perfect fruity dessert or snack for those who are looking for a sweet treat that has an element of tartness to it.

I really like eating seasonally so when a family member gave me lots of rhubarb he had grown I knew I had to incorporate it into some recipes! This is the third variation of crumble bar I have on my website and I am yet to find a flavour they don’t work with! These bars give a nod to the classic crumble but make an ideal breakfast or on the go snack due to them travelling well. These bars are made using β€˜healthy’ ingredients and are refined sugar free making them a more nutrient dense option to other desserts.

I use coconut sugar to make these bars, however, I have also made them using light brown sugar and they worked equally as well.

For this recipe you will need to use butter from a hard block rather than a spread. Ensure that you allow these bars to cool fully before removing them from the tray or slicing into them otherwise you risk them falling apart. I use a lined 8β€³ x 8β€³ brownie tray for these and it results in the perfect thin bake that I then cut into nine individual squares. Slice into six if you would prefer a larger portion.

I use my Stewed Rhubarb with Ginger recipe to make these bars. It only takes twenty minutes to make, however, you will need to allow it to cool completely before using it in this dessert. If you want to use a different recipe for stewed rhubarb you can, however, this one has been tried and tested. I have included the ingredients and method for the stewed rhubarb below, however, it may be helpful to read through the separate recipe for tips not noted here.

If you enjoy these rhubarb crumble bars you may also enjoy my Mango, Pineapple & Ginger Crumble Bars, my Apple & Cinnamon Crumble Bars or my Blackberry Crumble Bars. These are best eaten within two days, however, will last up to a week in an airtight container. If you like this recipe you may also want to try my Healthy Apple & Rhubarb Crumble.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x



For the crumble bars

  • 125g 1 + 1/2 cups gluten free oats
  • 125g 3/4 cups gluten free plain flour
  • 100g 1/4 cup + 3 tsp dairy free butter (block)
  • 4 - 5 tbsp stewed rhubarb
  • 80g 1/4 cup + 2 tbsp coconut sugar
  • splash vanilla essence
  • pinch sea salt

For the stewed rhubarb

  • 5 stalks rhubarb (approximately)
  • 2 tbsp maple syrup
  • 1 tbsp grated ginger
  • 1 tbsp coconut sugar
  • 1 tbsp water


  1. Roughly chop the rhubarb stalks into 1/2 inch thick pieces
  2. Place in a large sauce pan along with the coconut sugar, water and fresh grated ginger
  3. Cook the rhubarb over a high heat for a minute or two before reducing the heat and placing the lid on the pan. Simmer for fifteen minutes
  4. Remove the lid and stir the rhubarb until the pieces pull apart and are mushy in consistency
  5. Allow to cool and stir the maple syrup through the mixture. Set to the side until needed
  6. Add the butter to a saucepan and melt over a low heat
  7. Place the oats, flour, coconut sugar and sea salt in a large mixing bowl
  8. Once the butter has cooled, pour into the mixing bowl along with a splash of vanilla essence
  9. Mix well using either a wooden spoon or your hands until all of the ingredients come together
  10. Tip roughly one half of the mixture into a baking tray lined with parchment paper and press down firmly using your fingertips or the back of a spoon to ensure the mixture is packed firmly in
  11. Dollop the stewed rhubarb on top of the oat mixture and spread it out using the back of the spoon until there is an even layer across the top
  12. Add the remaining oat mixture to the tray by sprinkling it evenly across the top. Use the back of a spoon to gently press down, taking care not to smear the rhubarb, until the mixture completely covers the top of the tray and no rhubarb is visible. Pack down firmly using the back of the spoon ensuring the top is even
  13. Place in a preheated oven and bake for 30 minutes at 180 degrees Celsius or until golden on top
  14. Allow to cool before slicing into squares


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