🍓✨ Strawberry Rhubarb Crumble Bars | Gluten-Free, Dairy-Free, Vegan

It’s rhubarb season again — and that means crumble season!! But everything is better in hand-held form, so we’re turning it into crumble bars this time. Sweet strawberries balance the tart rhubarb perfectly, all layered with a buttery oat-almond crumble that’s gluten-free, dairy-free, vegan, and completely irresistible.

This recipe makes one loaf pan, but you can easily double it for an 8x8 pan.

CRUMBLE INGREDIENTS:

• 1 cup almond flour

• 1/2 cup gluten-free rolled oats

• 2 tbsp coconut flour

• Pinch sea salt

• 3 tbsp maple syrup

• 3 tbsp coconut oil, softened

• 2 tbsp almond butter

FRUIT FILLING:

• 1/2 lb (225g) fresh or frozen strawberries

• 1/2 lb (225g) fresh rhubarb, cut 1/4in thick

• 3 tbsp maple syrup

• 1 tbsp tapioca starch

• 1/2 tsp vanilla

STEPS:

1. Preheat oven to 350F & line a 8x4 loaf pan with parchment

2. Combine crumble ingredients until moistened & crumbly. Measure out 1/2 cup of crumble mixture & set aside in the fridge.

3. Press the rest into the pan & bake 10 minutes

4. While crust is baking, combine rhubarb, berries & syrup in medium saucepan & cook on medium-low until broken down & jammy.

5. Stir in tapioca & vanilla then spread filling over par-baked crust & sprinkle with reserved crumble

6. Bake for 40 minutes, then let cool completely. For clean slices, chill before cutting

7. Enjoy your fruity, crumble goodness!

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