loveandlemons4.7
Strawberry Rhubarb Bars
These strawberry rhubarb bars are an easy, healthy summer treat. Made with oats, almond flour & coconut oil, they're vegan and gluten-free.
👥 16 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper. Lightly spray the exposed pan sides with nonstick cooking spray.
2
Make the fruit filling: In a medium bowl, mix together the strawberries, rhubarb, cornstarch, lemon juice, maple syrup, and vanilla.
diced strawberries1 cupdiced rhubarb1 cupcornstarch1 teaspoon
3
Make the crumble: In a food processor, combine the oats, nuts, almond flour, brown sugar, flaxseed, cinnamon, and salt and pulse until just combined. Add the coconut oil and pulse again. Add the water and pulse again. Press ⅔ of the crumble into the baking pan to form a crust. Bake 20 to ⏱️ 25 minutes or until golden brown and firm. Remove from the oven and let cool for ⏱️ 15 minutes.
cinnamon1 teaspoon
4
Spread the fruit filling over the crust, sprinkle with the remaining crumble, and garnish with some rolled oats. Bake for an additional ⏱️ 20 minutes, or until the fruit is soft and the crumble topping is lightly crisp. Let cool completely before slicing. If not serving the same day, store the bars covered in the refrigerator.
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