Gluten-Free Raspberry Rhubarb Crumble Bars

By Amanda Paa – Last updated: January 5, 2023
5 from 9 votes
These tasty gluten-free rhubarb bars are filled with a sweet and tart raspberry rhubarb compote, making them the perfect spring treat! The delicious crust is made with oat flour and oats, and there's a crumble topping too.
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gluten-free rhubarb crumble bars cut into squares, on parchment paper
gluten-free rhubarb bars, stacked

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.

Earlier this week I posted a Rhubarb Fig Jam that I’ve been eating on sourdough toast, 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.

Making gluten-free rhubarb bars:

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. 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.

Raspberry Rhubarb Crumble Bars ~ via heartbeet kitchen
Raspberry Rhubarb Crumble Bars {gluten-free}
Raspberry Rhubarb Crumble Bars {gluten-free}

Main Ingredients for Gluten-Free Rhubarb Bars:

  • Old fashioned oats
  • Oat flour
  • Brown Sugar
  • Tapioca Starch
  • Vegetable shortening or butter
  • Raspberries
  • Rhubarb
Raspberry Rhubarb Crumble Bars {naturally gluten-free, vegan}

How to Store Gluten-Free Rhubarb Bars:

I like to store these tender and moist bars in the refrigerator in a covered container. They’ll last for five days when stored properly, and freeze well too. Wrap them tightly in foil if you want to freeze, then into a plastic bag.

More Gluten-Free Rhubarb Recipes:

gluten-free rhubarb crumble bars cut into squares, on parchment paper

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 9 votes
Prep Time :20 minutes
Cook Time :45 minutes
Total Time :55 minutes
Yield: 14 bars
Author: Amanda Paa





  • 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


  • 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.

Did you make this?

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May 20, 2015


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  1. 5 stars
    This recipe is hands down one of my favorites! I made them for Mothers Day as my mom is gluten free and she loved them! And what an easy recipe 🥰

  2. 5 stars
    These were so so good, one of the best desserts I’ve ever made!! I used strawberries instead of raspberries and added some ginger to the filling and it was gorg :)

  3. 5 stars
    I made this with rhubarb from my garden and frozen raspberries. It’s delicious and a hit with my family. I might try blueberries and apple next time.

  4. 5 stars
    Yep these are amazingly delicious! Everyone loved em’👍🏻👍🏻 I used raspberry and rhubarb for the compote. Subbed coconut sugar for most of the sugar. So I made two batches and used one entire crust base for each pan, meaning I did not save any for the topping. I did make a third batch of crust mix and divvied that up between the two pans for the topping. I also used almond flour in the topping batch instead of oat. They turned out 👌🏻! This recipe is a keeper…excited to try other seasonal fruits!

  5. 5 stars
    Excellent! I have a daughter who is GFDF. I used your recipe but used strawberries instead of raspberries, and I didn’t have oat flower so I used Sorghum and brown rice. It turned out great!

  6. 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 💖

  7. 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……

  8. 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.

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

    Thank you!!

  10. 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.

  11. 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.

  12. 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

  13. 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

  14. 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!

    • 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!

  15. 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!

    • 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

  16. 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.

    • 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

  17. 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

    • 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

  18. 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!

  19. 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!!

    • 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

      • 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!

  20. 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

    • 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