Rhubarb Bars Recipe

Rhubarb Bars are spring’s sweet-tart ode to seasonality—and Thrive Market’s version puts them front and center as a gluten-friendly dessert you’ll want on repeat. The crust blends oat flour and brown rice flour (both naturally grain-based alternatives to wheat), sweetened with maple syrup and held together with olive oil. On top sits an almond-rhubarb filling made creamy and nutty with almond slivers, coconut palm sugar, and olive oil. Because none of the ingredients include wheat or gluten-containing flours, this recipe qualifies as gluten-free by design.

With a 10-minute active prep time and roughly 1 hour and 20 minutes total, these bars manage to feel elegant while staying surprisingly simple. The tartness of the rhubarb cuts through the sweetness of the crust and filling, making each bite balanced and pleasing. Because the recipe is crafted with clean ingredients and no hidden gluten traps (no all-purpose flour, no wheat starches), you get a dessert that’s both accessible and impressive.

Serve these bars warm with a scoop of vegan ice cream, slice them up for brunch, or bring them to springtime gatherings. Their portable shape, striking pink hue, and textural interplay make them ideal for any setting where you want dessert that tastes homemade but feels refined.

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Homemade Rhubarb Bars

Recipe Details

Yield: 9 (3-inch) bars
Active Time: 10 minutes
Total Time: 1 hour and 20 minutes

Rhubarb Bars Ingredients

For the crust

• 1 cup oat flour
• 1 cup brown rice flour
• ½ cup maple syrup
• ½ cup olive oil
• ¼ teaspoon sea salt

For the almond rhubarb filling

• 2 cups almond slivers
• 2 tablespoons oat flour
• ⅔ cup coconut palm sugar
• ½ cup olive oil
• ½ pound (6 large stalks) rhubarb, cut in half lengthwise

Special equipment
9 x 9-inch baking pan
Parchment paper

How to Make Rhubarb Bars

1. Preheat the oven to 350°F. Line the 9 x 9-inch baking pan with two pieces of parchment paper, enough to come up and over each side.
2. In a large mixing bowl, add the oat flour, brown rice flour, maple syrup, olive oil, and salt for the crust, and stir to combine.
3. Transfer the crust mixture to the parchment-lined pan and press evenly on all sides. Bake for 10 minutes, remove, and allow to cool slightly while you prepare the filling.
4. Put the almonds on a baking sheet and toast in the oven for 5 to 10 minutes, until golden brown.
5. Transfer the toasted almonds to a food processor and add the oat flour, sugar, and olive oil for the filling, and pulse several times until you have a coarse but consistent mixture.
6. Spread the filling mixture evenly on top of the crust. Arrange the rhubarb on top.
7. Return the pan to the oven and bake for another 30 to 35 minutes, until the rhubarb is soft and cooked through.
8. Let the pan cool for at least 15 minutes before removing the bars and cutting them into squares. The bars will keep for several days on the countertop, in an airtight container.

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Rhubarb Bars Nutrition Facts

*Estimated per bar (recipe yields 9 bars). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 bar
Calories	≈ 350 kcal
Protein	≈ 6 g
Carbs	≈ 35 g
Sugar	≈ 15 g
Fiber	≈ 4 g
Fat	≈ 20 g

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Rhubarb Bars Variations & Tips

• Fruit substitutions: If rhubarb is scarce, use fresh sliced peaches, blueberries, or strawberries in the same quantity.
• Nut swap: Use chopped pistachios, walnuts, or pecans instead of almonds for diversity in flavor and texture.
• Sweetener tweaks: Substitute coconut sugar, date sugar, or less maple syrup for lower glycemic impact.
• Press crust firmly: Use the bottom of a measuring cup or straight-sided glass to press the crust evenly before baking to prevent cracking.
• Cut while warm: Cut into bars shortly after they cool (but before fully set) to prevent crumbling of the almond-rhubarb layer.
• Chill for cleaner cuts: After initial rest, refrigerate for 30 minutes before slicing to sharpen edges.
• Add citrus zest: A little orange or lemon zest sprinkled into the filling brightens the tartness and adds aromatic lift.

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Best Rhubarb Bars Pairings

• Vegan vanilla or coconut ice cream: A scoop alongside amplifies the dessert experience.
• Plain coconut yogurt or Greek-style plant yogurt: A tangy contrast to the sweet-tart bar.
• Nut milk (almond, oat, cashew): A light drink to accompany each bite.
• Fresh berries or berry compote: Echoes the fruitiness and adds brightness.
• Tea (earl grey, chamomile) or light roast coffee: Gentle beverages that let the bar shine.
• Crumbled granola or toasted oats: Sprinkle on top for extra crunch at serving time.

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When to Make Rhubarb Bars

• Spring brunches: Bars are neat, portable, and perfect for morning gatherings.
• Picnics and potlucks: Easily transportable and slice-friendly for sharing.
• Mother’s Day or garden parties: Their color and flavor suit feminine, seasonal menus.
• Tea time or coffee breaks: A slice makes dessert feel fancy without heavy preparation.
• Baby or bridal showers: Gluten-free, pretty, and crowd-pleasing dessert option.
• Weekend baking sessions: Make the batch ahead and enjoy throughout the week.

From More with Less: Whole Food Cooking Made Irresistibly Simple by Jodi Moreno © 2018 by Jodi Moreno. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.