Raspberry Rhubarb Bars

Posted by in 4th of July, Bars, Cooking, Easter, Sweets | 0 comments





Hello & Happy Tuesday!!





Let me just say, that this is the FIRST and absolutely not the last time I’ll be working with rhubarb. 


Prior to exploring rhubarb recipes I had seen and heard of strawberry rhubarb pies as well as jellies, but I wanted to create more of a bar, and I’m much more of a raspberry person than a strawberry, thus the Raspberry Rhubarb Bar was born. 


Although I cook A LOT lol.. if you had asked me what rhubarb looked like 6 months ago, I may or may not have even been able to point it out. (honesty)



I only disclose this because for one its true, and at the end of the day, millions of us do this EXACT same thing. We cook only with ingredients that are familiar with and don’t typically explore new fruits and veggies.. We need to BREAK this habit!!




After makings this glorious recipe, I honestly can’t imagine still not knowing the amazingness that is rhubarb, becase this plant is truly magical!


If you’re looking to livin up your vegan dessert recipes with color, texture, and love a hint of tartness.. You NEED some rhubarb bars in your life lol!!








What’s great about these bars: 

Sweet & tart


Not dry

Look gorgeous!

To go all out you can enjoy bars warm with some vegan ice cream

(mind. blown.)
































Raspberry Rhubarb Bars
Yields 10
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  1. 2 cups rhubarb, cut into 1-inch pieces
  2. 2 cups raspberries
  3. 1 tablespoon lemon juice
  4. 1/2 cup sugar
  5. 2 tablespoons arrowroot
  6. Crust
  7. 1 1/2 cups all-purpose flour
  8. 1 1/2 cups uncooked quick-cooking oats*
  9. 1 cup firmly packed brown sugar
  10. 3/4 cup vegan butter, softened
  11. 1 teaspoon baking soda
  12. 1 teaspoon salt
  1. Combine rhubarb, raspberries and lemon juice in saucepan over medium heat, stirring occasionally, until fruit is soft and tender (8 to 12 minutes). (I mashed my raspberries)
  2. Combine 1/2 cup sugar and arrowroot in small bowl, stir into fruit mixture. Continue cooking, while stirring constantly. Bring mixture to a boil, wait 1 minutes, then reduce to medium heat until thickened-remove from heat, and set aside. (should be somewhat gel like and slowly drip when tested)
  3. Preheat oven to 350°F. Combine all crust ingredients in large bowl with hands until the mixture is coarse crumbs.
  4. Reserve 1 1/2 cups of the crumb mixture to put on top. Press the rest of the crumb mixture onto bottom of a baking pan greased with coconut oil. Spread filling over crust. (leave a generous layer for a thick appearance) Sprinkle with reserved crumb mixture.
  5. Bake for 30 to 35 minutes or until golden brown. Cool completely before cutting into squares and serving.
  1. If you don't have vegan butter you could use solid coconut oil
  2. Don't have raspberries? use strawberries
Eat. Drink. Shrink. http://eatdrinkshrink.com/












I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food


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