Gluten-Free Raspberry Rhubarb Crumble Bars

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I don’t mind when terrific ingredients finally get their day in the spotlight, even becoming a little “trendy”, like kale or brussels sprouts!And, rhubarb… for years 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. I make my Strawberry Rhubarb Jam every year so that I can spread it on fluffy sourdough bread al year long, and yesterday I made these Gluten-Free Raspberry Rhubarb Crumble Bars for my segment on Twin Cities Live.

The combination of raspberries and rhubarb is one of my favorites!

The tart rhubarb plays off the sweetness of the raspberries, and wow, does it create the most gorgeous magenta scene ever.

Oats are the main ingredient for the base of this recipe, and the crumble top. It’s a salty sweet component that I love for baking. The taste and texture of the crumble reminds me of an amazing oatmeal cookie.

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Gluten-Free Raspberry Rhubarb Crumble Bars

These tasty gluten-free rhubarb bars a fruity raspberry rhubarb filling in between an oat crust and oat crumble topping. They're an absolutely delicious way to bake with rhubarb!

5 from 14 votes

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Prep Time :20 minutes minutes

Cook Time :45 minutes minutes

Total Time :55 minutes minutes

Yield: 14 bars

Author: Amanda Paa

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Ingredients

Base:

• 3/4 cup gluten-free old fashioned oats (80 grams)
• 1 cup oat flour (100 grams)
• 1/2 cup lightly packed brown sugar
• 1 1/2 tablespoons tapioca starch (or cornstarch)
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/4 teaspoon cinnamon
• 1/2 cup melted butter (vegan butter works too)
• 1 1/4 cups raspberry rhubarb compote (below)

Compote:

• 2 cups diced rhubarb (frozen or fresh) (225 grams)
• 1 1/4 cups organic raspberries (frozen or fresh) (170 grams)
• 1/3 cup + 1 tablespoon raw cane sugar
• zest and juice of one lemon
• 3 teaspoons cornstarch or tapioca starch
• 1/2 teaspoon vanilla extract

Instructions 

• 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. Stir in vanilla. Remove from heat and let cool for 15 minutes.
• Meanwhile preheat oven to 350 degrees F. In a large mixing bowl, whisk together oat flour, oats, brown sugar, tapioca starch, baking powder, sea salt and cinnamon. Stir in butter and mix well so that no white streaks remain.
• Using the back of a spatula or spoon, firmly press a heaping cup of oat mixture into a parchment lined 8×8 baking pan. I find a spoon works really well to press it together and get it smooth.
• Prick crust with fork a few times. Bake for 12 minutes, until crust is fragrant and lightly browned. Remove from oven and let cool for 10 minutes.
• Top with 1 1/4 cups of rhubarb compote, then sprinkle the top with the rest of the oat mixture. Bake for additional 25-30 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.