Strawberry Rhubarb Bars are like a healthier, gluten-free handheld version of strawberry rhubarb pie! With a strawberry rhubarb center and crumbly coconut oat crust. A delicious and easy spring/summer dessert.

It’s rhubarb season and these bring me back to my childhood growing up in Rapid City, South Dakota. We had rhubarb in our yard. Lucky for me, my sister still lives in the house we grew up in. Last summer, when I was in town, I picked rhubarb then chopped and froze it for later use. For this recipe, I used fresh rhubarb since it is currently in season, but frozen rhubarb can be used so you can make these strawberry rhubarb crumble bars even when rhubarb is not in season.

The inspiration behind the recipe for strawberry rhubarb bars comes from my favorite pie… strawberry rhubarb pie! With ice cream, of course! I wanted something that tasted like the pie, but a healthier version. This satisfy’s my craving perfectly. Strawberry and rhubarb are a match made in heaven! The crust and crumble are made with oats and a little gluten-free flour, coconut oil, and sweetened with maple syrup. The filling just has a little sugar and sweet strawberries to help cut the tartness of the rhubarb. And I love coconut so I thought that would be a nice addition to the top crumble layer. The result is ooh so good! Make sure to check out my Rhubarb Crunch Recipe as well!

Ingredients for Strawberry Rhubarb Bars

Gluten-free oats
Gluten-free flour (I like Bob’s Red Mill 1:1 gluten-free)
Coconut oil
Pure maple syrup or honey
vanilla extract and salt
shredded coconut unsweetened
strawberries
fresh rhubarb or frozen rhubarb
cane sugar or coconut sugar
cornstarch

How to Make Strawberry Rhubarb Bars Gluten Free

In a food processor, add oats then pulse until fine. It should resemble a flour-like consistency.
Add flour, coconut oil, maple syrup, vanilla, and salt. Pulse until completely mixed (pictured above).
Press a little over half of the mixture into the parchment paper-lined baking dish. Press enough to cover the entire dish. Bake 12-15 minutes. This helps remove the moisture to form the bottom crust.
While the crust is baking, prepare the filling. In a medium mixing bowl, combine strawberries, rhubarb, sugar, and cornstarch. Mix until completely combined.
Pour fruit filling evenly over crust.
Add shredded coconut to the reserved oat mixture. Pulse or stir to combine. Sprinkle the mixture over the fruit filling then press it down. Pressing the dough into the sides and top.
Bake approximately 35 minutes or until the top is golden. Let cool completely before slicing into bars or refrigerate 1 hour prior to serving or they won’t hold their shape.

Can Frozen Rhubarb be used?

Frozen rhubarb may be used for this recipe. It can be used frozen or thawed. If using thawed, drain the excess liquid prior to use. Check out my How to Freeze Rhubarb post to find out the best way to freeze rhubarb.

Tips/Variations

Sweeteners- honey can be used to replace the maple syrup if needed and feel free to use your favorite kind of sugar or sugar substitute.
Thinly slice your rhubarb and strawberries.
Let the bars cool all the way before slicing. I would recommend placing them in the refrigerator at least an hour prior to slicing. Otherwise, they fall apart.

Do Gluten-Free Strawberry Rhubarb Bars Need to be Refrigerated?

Store in an airtight container in the refrigerator for 3-4 days.

Can the Dessert Bars be Frozen?

You can freeze the bars in a Ziploc bag or airtight container for up to 3 months.

Serving Suggestions

These bars are yummy by themselves for can be enjoyed with fresh whipped cream or ice cream if desired.

Products

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Other Yummy Treats

Strawberry Rhubarb Bars Gluten Free

Like a healthier, handheld version of strawberry rhubarb pie. With an oat crust, made with coconut oil and sweetened with maple syrup. A strawberry rhubarb center, and crumbly coconut oat topping.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: bars, crumble bars, easy, Spring, strawberry rhubarb, summer

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Equipment

8 by 8 baking dish
parchment paper
food processor
medium bowl

Ingredients

For the base and crumble topping

2 cups oats
½ cup gluten-free flour all-purpose or whole wheat flour may be used
½ cup coconut oil melted
¼ cup pure maple syrup
1 tsp vanilla extract
¼ tsp salt
½ cup shredded coconut unsweetened

For the filling

2 cups strawberries hulled, and thinly sliced
2 cups fresh rhubarb thinly sliced
4 tbsp cane sugar or coconut sugar
1 tbsp cornstarch

Instructions

Preheat oven 350°F.
Line the baking dish with parchment paper. Set aside.
In a food processor, add oats then pulse until fine and a flour-like consistency.
Add flour, coconut oil, maple syrup, vanilla, and salt. Pulse until completely mixed.
Press a little over ½ of the mixture into the bottom of the lined baking dish.
Bake 12-15 minutes.
Meanwhile, prepare the filling. In a medium bowl, add strawberries, rhubarb, sugar, and cornstarch. Mix until completely incorporated.
Pour the filling over the crust.
Add shredded coconut to the rest of the crumble. Pulse or stir to combine.
Sprinkle crumble over the fruit layer, pressing the mixture down into the sides and top.
Bake approximately 35 minutes or until the top is golden.
Let cool completely before slicing into bars and refrigerate at least an hour prior to serving.
Store in an airtight container in the refrigerator for 3-4 days.

Notes

Test your strawberries for sweetness, if they are tart, add 1-2 tablespoon sugar.

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