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Vegan Rhubarb Crumble Bars

The perfect compliment of sweet and tart in a recipe that heralds spring!
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine Vegan
Servings 12

Ingredients
  

Crumble Crust/Topping

  • 1 1/4 cups quick-cooking rolled oats
  • 1 1/2 cups all-purpose or whole wheat pastry flour
  • 3/4 cup brown sugar
  • 1/3 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2/3 cup vegan butter, cubed eg/ Earth Balance baking sticks

Rhubarb Filling

  • 4 cups diced rhubarb
  • 1 lemon juice and zest
  • 1/2 to 3/ /4 cup sugar adjust sugar to taste, some prefer more tart, others more sweet
  • 2 1/2 tsp cornstarch

Instructions
 

Crumble / Crust Instructions

  • Preheat oven to 375 degrees. Line an 8 X 8 pan with parchment paper that overlaps on two opposing sides to make lifting the baked bars out easier
  • In a large bowl, mix together the oats, flour, baking powder, sugar, salt and cinnamon
  • Using two forks, blend in the chopped butter cubes until the mixture resembles coarse crumbs (Alternately, you can use your fingers to do this, but they will melt the butter a bit more than forks will)
  • Spread 2/3 of the crumb mixture into the bottom of the pan, pressing it down firmly into a crust
  • Bake for 15 minutes until lightly golden

Rhubarb filling

  • In a heavy saucepan, combine rhubarb, lemon juice, lemon zest and sugar
  • Bring to a boil over medium heat, stirring frequently for approximately 10 minutes
  • When the liquid has released and the rhubarb has softened, sprinkle and quickly stir in the cornstarch, stirring constantly until mixture has thickened
  • Turn off heat and let mixture cool briefly.

To assemble:

  • Pour warm rhubarb mixture over baked crust in pan
  • Evenly sprinkle the remaining crumb mixture on top of the rhubarb layer
  • Bake for 30 minutes or until the crumble is golden and the rhubarb bubbling at the sides.
  • Let cool completely
  • Lift out of pan using the parchment as handles
  • Cut into squares and serve
  • Store in the refrigerator for up to a week, or freeze for up to 3 months
Keyword Baked Goods, Rhubarb, Spring