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Vegan Raspberry Rhubarb Crumble Bars

The most amazing summer dessert or sweet treat: tart fresh rhubarb and sweet raspberries are the filling for these beautiful vegan rhubarb raspberry crumble bars.

Vegan Raspberry rhubarb crumble bars
Vegan raspberry rhubarb crumble bars

These crumble bars are on of my go-to recipes for using up the rhubarb from our thriving rhubarb plant over at the allotment. I used shop-bought raspberries for this recipe, but would love to start growing some raspberry canes for next year for a totally home-grown fruit filling!

Summery vegan rhubarb raspberry crumble bars: an amazing vegan dessert with fresh fruit! So easy to make.

These crumble bars are:

  • Quick and easy to make
  • Made with a soft and sweet crumble
  • Filled with fresh, summery fruit
  • Great for freezing
  • A perfect portable sweet treat for the summer

Another similar recipe I absolutely love to make in the warmer weather is these vegan lemon bars – so zingy and fresh!

Another fantastic allotment-haul recipe I’ve been making with rhubarb is this stunning rhubarb and strawberry crumble!

Making these vegan raspberry rhubarb crumble bars

I used the same crumble recipe for these bars as I used for my rhubarb and blueberry bars, published over a year ago now!

Start by chopping your rhubarb and adding it to a saucepan with the raspberries, the juice of half a lemon, and a tablespoon of white sugar, and cook on a low heat for 10 – 15 minutes.

Then, in a mixing bowl combine flour, oats, brown sugar, a little baking powder, coconut oil, and cinnamon, before tipping a third of the crumble into a separate bowl.

To the remaining two-thirds, add a flax egg and mix to combine. It should be a fairly doughy consistency that clings together.

Press the mix into a lined baking dish, and bake for 10 minutes. Then top the base with the fruit filling and the remaining crumble, and bake for another 25 – 30 minutes.

Serving & storing

If you want to eat this recipe as more of a dessert, you can serve it up straight from cooking into bowls with ice cream.

However, if you want proper crumble bars like pictured, I would high recommended letting the bars cool in the tray for about 15 minutes, and then placing them straight in the fridge for at least two hours so the bars can properly set.

Then, you can remove them and slice and store in the fridge before eating. If you try to cut the bars straight after cooking, they’re going to be much more crumbly.

vegan raspberry rhubarb crumble bars

Vegan Raspberry Rhubarb Crumble Bars

Yield: 8 bars
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour

The perfect summer dessert: fresh fruit vegan raspberry rhubarb crumble bars. Super sweet with a hint of sharpness from the rhubarb and lemon juice complimented perfectly by sugar-soft crumble.

Ingredients

Crumble

  • 200g plain flour
  • 150g rolled oats
  • 140ml melted coconut oil
  • 130g light brown sugar
  • 1 tsp cinnamon
  • 1 tbsp flax seed + 2.5 tbsp water
  • 0.5tsp baking powder

Fruit filling

  • 3 sticks of fresh rhubarb
  • 100g fresh raspberries
  • Juice of half a lemon
  • 1 tbsp white sugar

Instructions

  1. Preheat the oven to 180 degrees C and line a 20cm x 14cm baking dish with parchment paper. Make sure the paper comes over the sides.
  2. In a saucepan, place your chopped rhubarb, raspberries, lemon juice, and white sugar and cook on a low heat for 12 - 15 minutes.
  3. In the meantime, make your flax egg (1 tbsp flaxseed + 2.5 tbsp water) and set aside, then combine all the other crumble ingredients in a mixing bowl.
  4. Separate about a third of the mix into another bowl, and then add the flax egg to the remaining two-thirds and combine. It should have a fairly doughy consistency.
  5. Press the mix into your baking dish, patting it down to compact the mix, then bake for 10 minutes.
  6. Remove the base from the oven, and top it with your fruit filling, then sprinkle over the last third of the crumble mix.
  7. Bake for 25 - 30 minutes until the top is golden and the fruit is bubbling.
  8. Leave to cool for 10 minutes and then place in the fridge for at least 2 hours to let the bars properly set.

Did you make this recipe?

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