Recipe was downloaded from www.naturespath.com

Rhubarb Crumble Bars (GF)

Rhubarb Crumble Bars (GF)

Recipe by: Teri-Ann Carty 

Posted under Breakfast & On the Go, Food & Health, Gluten Free, Nature's Path, Vegan

  • Cook Time: 34-40 Minutes
  • Serving Size: Around 14 Bars

You know it’s Spring when rhubarb starts to pop up. I love using it in sweet and savoury recipes, and this simple, tart but sweet breakfast bar made with Nature’s Path Gluten-Free Old Fashioned Oats hits all the right notes. These bars are vegan, gluten-free, and use certified organic oats! Top them off with your favorite yogurt. 

Ingredients

CRUST & TOPPING 

  • 1 1/2 cup almond flour 
  • 1 cup oat flour (oats ground into flour) 
  • 3/4 cup Nature’s Path gluten-free oats  
  • 1 tsp cinnamon 
  • 1/2 tsp salt 
  • 1/4 cup coconut sugar 
  • 1/2 cup melted vegan butter 
  • 1 tsp vanilla 

  

FILLING 

  • 4 cups rhubarb  
  • 1/2 lemon juiced 
  • 1/4 cup maple syrup 
  • 1 tsp vanilla 
  • 1 tbsp corn starch 
  • Pinch salt 

Directions

Method 

  1. Preheat oven to 350.  Line an 8x8 baking tray with parchment paper and set aside. 
  2. Prepare curst and topping by adding everything into a medium sized bowl and stirring to combine.  The mixture should stick together when pinched. Press 3/4 of the filling into the bottom of the prepared pan.  Use a flat bottomed ramekin or glass to press evenly and firmly.  Poke holes into the crust using a fork.  Bake for 12-15 minutes and remove to cool while you make the filling.  
  3. Add rhubarb, lemon juice and maple syrup into a pot over medium heat.  Bring mixture to a bubble stirring frequently. Add in vanilla, cornstarch and salt and continue stirring until rhubarb is thick and gooey.  Spread onto the crust and top with remaining topping.  Place back in the oven for 22-25 minutes until golden.  Place on a cooling rack until completely cool.   
  4. Use parchment paper to remove from the pan and slice into bars.  Serve with coconut yogurt, kefir or dairy-free ice cream for a healthy dessert. 

In This Recipe

About The Author

Teri-Ann Carty 

https://terianncarty.com/

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