Heartbeet Kitchen
Raspberry Rhubarb Crumble Bars (gluten-free, vegan) + video
May 20, 2015 (last updated May 17, 2020) in Dairy-Free · Dessert · Gluten-Free · Seasonal · Spring · Summer · Vegan · 59 Comments

Raspberry Rhubarb Crumble Bars: gluten-free, vegan

I don’t mind when terrific ingredients finally get their day in the spotlight, even becoming a little “trendy”, like kale or brussels sprouts. For years rhubarb was known as the vegetable trying to being a fruit. Too tart for some, not pretty enough for others. But now it’s abundantly seen on dessert & bakery menus across the country, recipes and pretty photos plastered in food magazines.

Earlier this week I posted a Rhubarb Fig Jam that sadly I have just about a spoonful left of, and yesterday I made these Gluten-Free Raspberry Rhubarb Crumble Bars for my segment on Twin Cities Live. We talked about tips & tricks to eating gluten-free on a budget, like DIY ingredients such as the oat flour used to make this spring treat and starting a group buying club for specialty ingredients.

Amanda Paa with Elizabeth RiesRaspberry Rhubarb Crumble Bars {naturally gluten-free, vegan}

Batch cooking is another great way to save time and money. An example would be making a whole chicken and whole grains, or roasted vegetables on one day, then using them to recreate several meals throughout the week. There’s less waste, and the “new meals” are often better than if I follow a recipe.

But my main message on the show was also the focus of what I post here, or what you might see on Instagram of my everyday meals – that whatever way you choose or need to eat, it really comes down to eating real food.

Raspberry Rhubarb Crumble Bars ~ via heartbeet kitchen

Not to say that we don’t need pantry staples, and there are some great companies making excellent products from real ingredients. Those are in my kitchen too. But if 90% of what you buy is packaged and processed, it certainly is going to be expensive.

It’s about eating things that come from the ground, like vegetables, whole grains, fruit, nuts & seeds – as well as animals that are raised humanely and also fed with the things you would be okay with putting in your own body.

To do that more cost effectively, cooking with the seasons and shopping the farmers market will get you a lot for your dollar. Arranging bulk buys from the sweet corn guy, the tomato lady, or the couple that raises grass-fed beef can save a lot of money too.

Raspberry Rhubarb Crumble Bars {gluten-free}Raspberry Rhubarb Crumble Bars {gluten-free}

And what you’ll start to see is that your meals just happen to be gluten-free, paleo, vegan or dairy-free, with nothing special done to them. They’re just real food, and they’re really delicious. Like these Raspberry Rhubarb Crumble Bars, that are naturally gluten-free, no special ingredients needed thanks to the power of oats used in whole form and ground into a versatile flour. They have a natural salty sweet component that I love for baking, and make the texture of the top crumble just like the crunchy bits on those bakery muffins.

The combination of raspberries and rhubarb is one of my favorites. (I also made these Gluten-Free Hand Pies last year with that duo.) The tart rhubarb plays off the sweetness of the raspberries, and wow, does it create the most gorgeous magenta scene ever. I hope you enjoy this taste of spring, and make sure to tag me on Instagram if you make them in your own kitchen with the hashtag #heartbeetkitchen!

Raspberry Rhubarb Crumble Bars {naturally gluten-free, vegan}

**A little health update: After nearly 70 days following the Autoimmune Protocol, the intense flares were telling me that something still was not right. I was being crushed by the headaches, hives, and fatigue…. so I went to bat for myself, knowing we needed to fix the Small Intestinal Bacterial Overgrowth, and fast. I have the methane type, which is typically more difficult to treat. Although real food certainly is a component of healing, sometimes we need help in the form of western medicine I am currently using a well studied antibiotic approach from Dr. Pimental, the guru of SIBO, and we’ll see how it goes from there. I have reintroduced egg yolks, coffee, and ghee.

Watch this video to see how to make the bars!

Raspberry Rhubarb Crumble Bars (gluten-free, vegan)

Raspberry Rhubarb Crumble Bars (gluten-free, vegan)

Yield: 15 bars
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Gluten-free crumble bars made with a raspberry rhubarb jam filling.




  • 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 F. 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.
  3. Using the back of a spatula or spoon, pack a heaping cup of oat mixture into a well greased 8x8 baking pan.
  4. Bake for 10 minutes, until crust is fragrant and lightly browned. Remove from oven and let cool for 10 minutes.
  5. Top with 1 1/4 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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Raspberry Rhubarb Crumble Bars {naturally gluten-free, vegan}

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59 thoughts on “Raspberry Rhubarb Crumble Bars (gluten-free, vegan) + video

  1. Faith (An Edible Mosaic)

    Indeed, I hope you are feeling better soon, my sweet friend. These bars are lovely…and would you believe I have yet to cook with rhubarb?! I am definitely a fan of it though, and I need to introduce it into my kitchen. And yes, yes, YES to real food! Love your message and approach to food. <3

    1. Amanda Paa Post author

      Thanks Faith, I’ve been on the medication for 5 days and am happy to say it’s been going well. Crossing my fingers that it stays this way, and I can keep moving forward. I forget where you live, but maybe it’s just hard to find rhubarb there? I wish I could send you some. It’s such an interesting ingredient with it’s tartness, yet ability to add sweet pucker to anything. xo

  2. Alicia

    Hey Amanda – I was thinking about making these and taking them to our CrossFit pot luck on Memorial Day. I’d rather use coconut or maple sugar instead of brown sugar just because that is what I have on hand. I don’t have a ton of baking experience when it comes to substitutions (do not tell my Food Science professor I am asking you this) and was wondering if you think it would still come out relatively similar? Thanks! Hope to be able to chat more at the next AIP Meet-Up!!

    1. Amanda Paa Post author

      Hi Alicia! The coconut or maple sugar should work fine in place of of the brown sugar, the crumb topping might just not be quite as “soft”. If I were to make them this way I would measure a little shy of 1/2 cup coconut/maple sugar, then add a tablespoon of maple syrup when adding the butter to mimic the effect of them molasses that make brown sugar soft. Hope they work out, let me know :) And yes to talking more at the next meet up! xo

      1. Alicia

        I made these with the substitutions above also using ghee versus butter and they were great. I brought them to a gym potluck and they were well received, even by my husband who scoffs at most non-SAD baked goods. I ate a few with coconut cream that I chilled in the fridge and then whipped with a few sprinkles of cinnamon and vanilla extract. So yum and really hit the spot without being too cloyingly sweet. Well done Amanda! These will definitely be a go to summer recipe!

  3. cristina

    What a great post and message, Amanda. Enjoyed your television segment and will be looking into the resources you shared. Love these gf crumble bars. It looks like something I frequent at my fav coffee house. :) Pinning along with those gf rosemary crackers!

  4. Christine

    Amanda these are gorgeous! I love the colour from the rhubarb and raspberries, and these bars just sound so delicious. Rhubarb is one of those ingredients that I just want to use as much as possible when it’s around. That rhubarb and fig jam of yours is also sounding amazing.

    Also — sending more of those healing vibes your way, my friend. Hope the med protocol is helping! xo

    1. Amanda Paa Post author

      Hi Christine! I just can’t get enough rhubarb…. and I’m okay with that :) And thank you so much for the healing vibes. I’ve had a really good week and am so hopeful it stays this way with the work I’m doing to improve. xo

  5. Kathryn

    Love the sound of these bars. Rhubarb is my absolute favourite although I can’t believe that I’ve never tried it in combination with raspberry – it sounds perfect!

    PS best wishes for this new round of treatment, I hope the antibiotics bring you some relief and quickly.

    1. Amanda Paa Post author

      I figured I would give raspberries a little love since I always see rhubarb paired with strawberries. The pink it adds is so pretty! And thank you for the well wishes, can’t tell you how amazing it is to wake up and feel good right now. xo

    1. Amanda Paa Post author

      thanks so much marla, and also appreciate you linking up to them in your recent post! hope you’re having a fabulous time in Alaska. xo

    1. Amanda Paa Post author

      Yes, I love how the sweetness of the raspberries rubs off on the rhubarb, but in a different way than strawberries! Thanks for stopping by, xo

  6. Candace

    These bars are soooo delicious! I made them last weekend, and they were a huge hit chez moi. I can’t wait to steal more rhubarb from my parents’ garden to make them again. The compote is amazing…and the leftovers tasted great on yogurt, toast, pancakes…So yummy!

  7. Taunya

    So I made these with the butter and instead of oat flour (because I do not have a food processor) I used almond flour, which I already had in the pantry. Well they didn’t turn into bars but more of a cobbler style, but still super yummy!

    1. Amanda Paa Post author

      Hi Taunya! I’m glad that your adaptations turned into something delicious. Almond flour is not as sturdy, and it doesn’t soak up liquid like oats and oat flour, so I can see why it was more of a cobbler style. Sounds super good too!

  8. Crista

    I’m looking at this recipe for the 100th time, I’ve had it bookmarked for quite a while. I wanted to get rhubarb in my garden this year but it’s not happening :( FARMERS MARKET, here I come!! Love your ideas about the group buying- I need to find or create a community in Denver the same way you have done in MN. You rock, lady! I can’t wait to see your pretty face soon!! xox

  9. Rosie

    These look gorgeous! I would like to make them for a family lunch this Saturday but was wondering if I make them the day before will they keep ok in the fridge? Many thanks x

  10. Paige

    What is raw cane sugar zest? Is it close enough to granulated sugar to use it instead? I live in Canada, so maybe it’s just not commonly found here, but I’ve never seen it here.

  11. Rachel Whitehouse

    Thank you for a great recipe. I have never tried raspberry and rhubarb together, yummm!
    My daughter is going to be so excited to find this in her lunch box for her first day of school.
    The crust set up nice and the filling is delicious.

  12. Quyen Doan

    Can I know if this can be frozen? Do I need to reheat after defrost or just enjoy right away?

    Thank you!!

  13. Kelly Stroess

    These were great. I have made lots of rhubarb recipes but never with a compote. I used a gluten free oatmeal mix that had nuts and seeds and ground it for the flour. Turned out great. Was a little worried cuz I used coconut oil and it seemed runny in the oven but it set nice.

  14. Julia

    LOVED these bars. I didn’t have any rhubarb but found a bag of cranberries in my freezer so I used them along with frozen raspberries. I’m sure these are just as wonderful when made with rhubarb but I absolutely loved this combination. So good, my teenage son ate most of them though. I think I must make another batch……

  15. Laura

    Made these last night to serve at a gathering I’m hosting today
    I know they will be a hit, as I first discovered this recipe last year at this time
    My summer favourite 💖


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