Description
Sweet, tangy and vegan, these raspberry rhubarb bars topped with an oat crumble are a delightful summer dessert.
Ingredients
Units
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil, melted
- 1 cup fresh raspberries
- 1 cup rhubarb, chopped
- 1/4 cup maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, combine the oats, flour, coconut sugar, baking soda, and salt.
- Add the melted coconut oil to the dry ingredients and mix until crumbly.
- Press half of the oat mixture into the prepared baking pan to form the crust.
- In another bowl, combine the raspberries, rhubarb, maple syrup, cornstarch, and vanilla extract.
- Spread the fruit mixture evenly over the crust.
- Sprinkle the remaining oat mixture over the fruit layer.
- Bake for 30-35 minutes or until the top is golden brown.
- Allow to cool completely before cutting into bars.
Notes
The coconut sugar may be substituted with the same amount of granulated or brown sugar.
The coconut oil may be substituted with the same amount of canola oil or butter, but the coconut oil really makes this crisp topping special. I never use butter in my crisps anymore!
These bars take around 6 hours of time to set in the fridge after baking, and may even be made a day in advance and stored in the fridge overnight before cutting into bars.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 10
- Sodium: 60
- Fat: 7
- Carbohydrates: 22
- Fiber: 3
- Protein: 2