Summer rhubarb bars

Just-right sweet yet tart scarlet and vibrant pink summer fruit sits on top of a half-pastry, half-flapjack base, all topped off with a crunchy crumble topping. These bars are free from eggs, dairy and refined sugar, and gluten-free if you use a good gluten-free flour blend. If coconut sugar and oil are too much of a stretch for you, follow the recipe using the same quantities of butter and soft, light brown sugar. You can vary the fruits you use here depending on the time of year: apples and blackberries are great, as are plums and pears. In the summer, apricots and raspberries are amazing.



  • 150g coconut oil or butter, plus extra for greasing
  • 150g rolled oats
  • 150g spelt flour
  • 150g coconut sugar or unrefined light brown sugar, plus 1 tablespoon
  • 250g rhubarb (about 2 medium stalks)
  • 300g strawberries, hulled
  • the juice of 1 lemon


Preheat the oven to 210°C/190°C fan/gas 7 and get all your ingredients and equipment together. Line a roughly 30cm × 20cm baking tray with greaseproof paper and rub with a little coconut oil.

Put the coconut oil or butter into a large saucepan over a medium heat and leave to melt, then take off the heat. Add the oats, flour, 150g sugar and a pinch of salt and give it a good mix. Take out 6 tablespoons of the mixture and put to one side to make the topping. Press the rest of the mixture into the bottom of the baking tray. Press down with the back of a spoon until it evenly coats the tray.

Chop the rhubarb and the strawberries quite finely and put into a bowl; squeeze over the lemon juice, add 1 tablespoon of sugar and toss to coat. Scatter the fruit over the crumb base then sprinkle with the reserved topping. Bake for 40 minutes, until the fruit is bubbly and the crumbs are golden.

Let the bars cool in the tray (you can do this in the fridge to speed things up), then cut into roughly 30 pieces. Store in the fridge – they will keep for 4–5 days.

Posted: 10.08.15 10 Comments


Posted by Sarah Bailey at 2:52 on the 08.08.17

New ideas for rhubarb don’t come up very often so this is one I will be trying. I will be substituting a different fruit for the strawberries, but the idea will be the same.

Posted by Majella at 4:43 on the 11.04.18

Hi, is it white spelt flour or wholemeal spelt flour used in this recipe?

Posted by Charlotte Collier at 8:36 on the 13.05.19

These are lovely! I made mine with rhubarb, raspberries and pear. They are a great healthy tea time pick me up. Thank you Anna for the great recipe!

Posted by Ruth at 3:47 on the 07.06.19

These are lovely. We used rhubarb, strawberries and raspberries and they went down extremely well.

Posted by LINDA at 12:11 on the 15.02.20

Hi Anna,
Just stewed some new season pink rhubarb with orange juice/no sugar – wow, the taste! Came across your recipe here. Do you think I could bake the flour/oat etc mix on a tray as a kind of ‘granola’ to add as a crunchy topping to fruit? (Lashings of Greek yogurt and toasted flaked almonds too!)

Posted by Tina Hoy at 4:05 on the 13.04.20

Lockdown 2020 : twice I made batches, left out the strawberries and increased the rhubarb. An absolute winner with the OH. So so tasty!

Posted by Jessica at 11:58 on the 30.04.20

Oh my gosh, I think these are the best things I’ve ever made. They’re insane!! I used a mix of raspberries and pear instead of the strawberries and they taste so good. Thanks Anna!

Posted by Noa Van der Hel at 3:50 on the 16.06.20

Wow, they’re amazing, made them with plum and cherries. Because there were no eggs involved, the recipe was really easy to divide (I divided it by three and made six bars). Definitely making these again!

Posted by Beth at 8:42 on the 12.12.20

Would this work with apple and/or pear does anyone know…? And would I increase or decrease the cooking time?

Posted by Anica at 7:57 on the 12.05.22

I love this recipie and have baked the bars several times! The only thing is: How do you fill such a big baking tray? I just get a very, very thin layer that way and not like it is shown in the picture.

Add a comment