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Almond Strawberry Rhubarb Crisp Bars

A simple vegan summertime dessert, these almond and strawberry rhubarb crisp bars are perfect for the upcoming holiday weekend. Sweet. Tart. Crunchy. Tender. Made from fewer than 10 ingredients and ready in about an hour.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine Gluten-Free, Vegan
Servings 9 bars


  • 8 oz vegan butter, softened
  • 2 cups oat flour
  • 1 cup coconut sugar, divided
  • 1 tsp almond extract, optional
  • cups rhubarbs, diced (about 3 rhubarbs)
  • ¾ pound strawberries, diced, stems removed
  • 1 tbsp lemon juice
  • 2 tbsp arrowroot starch
  • ¼ cup almonds, chopped


  • Preheat the oven to 375°F. Line an 8x8 inch baking dish with parchment paper and lightly spray with cooking spray.
  • In a large bowl, make the base/crumble by mixing the softened vegan butter, oat flour, ¾ cup of coconut sugar, and almond extract with a hand mixer until it resembles course sand.
  • Press ½ of the mixture into the bottom of the prepared baking dish and gently press down.
  • In a seperate bowl, add the rhubarb, strawberries, lemon juice, arrowroot starch, and remaining ¼ cup of coconut sugar. Stir to combine and evenly spread over the base in the prepared baking dish.
  • Evenly drop the remaining crumble mixture on top of the rhubarb, strawberry mixture. Sprinkle with choppd almonds.
  • Bake for 50-55 minutes until golden brown and bubbling. Allow to cool on a wire rack. Once cool, remove from the pan and cut into bars.
Keyword 9-ingredients, almond extract, arrowroot startch, coconut sugar, easy, fruit, lemon, lemon juice, oat flour, oats, simple, summer, vegan butter