Raspberry Rhubarb Crumble Bars (gluten-free, vegan)

Preparation 20 mins Cook Time 25 mins
Serves 15 bars     adjust servings



  • 1 cup gluten-free oats
  • 1 cup oat flour (105 grams) {watch here to see me make it, super easy!}
  • 1/2 cup lightly packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup melted organic vegetable shortening, Nutiva coconut/palm oil spread, or butter (I tested the recipe all 3 ways and all turned out great)
  • 1 1/4 cups raspberry rhubarb compote (below)


  • 2 3/4 cups diced rhubarb
  • 1 1/4 cups frozen or fresh organic raspberries (strawberries will work too)
  • 1/3 cup + 1 tablespoon raw cane sugar
  • zest and juice of one lemon
  • 2 1/2 teaspoons cornstarch or tapioca starch


  1. For the compote, combine rhubarb, raspberries, sugar, lemon zest and juice in a heavy bottom saucepan over medium heat. Bring to a hard boil, stirring, and let simmer for 10 minutes. Add cornstarch or tapioca starch, and stir to dissolve. Let cook for 3 minutes longer, until mixture has thickened slightly. Remove from heat and let cool for 15 minutes.
  2. Meanwhile preheat oven to 350 degrees. In a large mixing bowl, whisk together oat flour, oats, brown sugar, baking powder, sea salt and cinnamon. Stir in butter and mix so that no white streaks remain. Using the back of a spatula or spoon, pack a heaping cup of oat mixture into a well greased 8x8 baking pan. Bake for 10 minutes, until crust is fragrant and lightly browned. Remove from oven and let cool for 10 minutes.
  3. Top with 1ΒΌ cups of rhubarb compote, then sprinkle the top with the rest of the oat mixture. Bake for additional 25 minutes, or until topping is browned. Set aside to cool, then refrigerate. Then cut. They taste best this way! And it gives them the best texture, firm and sturdy.
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