rBefore we dive into this dazzling recipe, I just want to say—thank you. You could be anywhere right now, but you’re here, sharing in my love for delicious, creative baking. That means the world. And today? Oh, today we’re talking about something seriously special: Rhubarb and Chocolate Bars.
These are not your average dessert bars. We’re talking about layers of buttery oat crumble, silky chocolate ganache, and bright, jammy rhubarb all in one bite. Sweet. Tart. Rich. Crunchy. Anything but boring!!
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Why You’ll Fall in Love with These Rhubarb and Chocolate Bars
These bars are like a secret handshake between summer fruit desserts and decadent chocolate bakes. You wouldn’t think rhubarb and chocolate belong together—but trust me, they’re magic.
Reasons to Love This Recipe
A unique twist on classic rhubarb treats
Rich without being too sweet
Perfectly portable for potlucks, picnics, or lunchboxes
Easy to make and even easier to eat
What Do They Taste Like?
Imagine a buttery oat base that’s toasty and nutty, giving way to a gooey center of tangy rhubarb kissed with maple or brown sugar, then topped with a thick, glossy layer of semi-sweet chocolate. It’s a textural and flavor rollercoaster you’ll want to ride again and again.
Benefits of This Recipe
It’s an unexpected way to use rhubarb beyond pies or crisps.
The chocolate balances the tartness perfectly.
These bars freeze beautifully, so you can always have a stash on hand.
Great for entertaining or gifting.
Ingredients
For the crust and base:
1 ½ cups rolled oats
1 cup almond flour (or all-purpose flour)
⅓ cup brown sugar
½ tsp salt
½ cup melted butter or coconut oil
1 tsp vanilla extract
The rhubarb layer:
2 cups chopped rhubarb
⅓ cup maple syrup or honey
1 tbsp cornstarch
1 tsp lemon juice
For the chocolate topping:
1 cup semi-sweet chocolate chips or chopped chocolate
2 tbsp butter or coconut cream
Tools You’ll Need
8×8 inch baking pan
Parchment paper
Mixing bowls
Saucepan
Spatula
Ingredient Swaps and Additions
Swap almond flour for regular all-purpose or oat flour
Add a pinch of cinnamon or cardamom to the crust for warmth
Stir in chopped strawberries with the rhubarb for a sweet twist
Use dark chocolate if you prefer a deeper, richer bite
How to Make Rhubarb and Chocolate Bars
1. Prep the crust
Preheat your oven to 350°F (175°C). Line your baking pan with parchment. In a bowl, mix oats, flour, sugar, salt, butter, and vanilla until crumbly. Press about two-thirds into the bottom of your pan and bake for 12 minutes.
2. Make the rhubarb filling
In a saucepan, cook chopped rhubarb with maple syrup and lemon juice over medium heat. Once the rhubarb begins to soften, stir in the cornstarch and cook until thickened, about 5–6 minutes. Let it cool slightly.
3. Assemble
Spread the rhubarb mixture over the baked crust. Sprinkle the remaining crust mixture over the top and return to the oven for another 15 minutes, or until golden.
4. Chocolate time
Once baked, let the bars cool. Melt chocolate with butter or coconut cream and spread over the cooled bars. Chill in the fridge until set.
5. Slice and serve
Once the chocolate is firm, cut into squares and serve. These keep their shape beautifully and look so elegant on a dessert tray.
What to Serve with These Bars
Serve these with a dollop of whipped cream or a scoop of vanilla ice cream. For something more grown-up, try a glass of dessert wine or strong black coffee—so good!
Tips for the Best Rhubarb Chocolate Bars
Don’t skip the parchment paper—it makes lifting and slicing a breeze
Cool completely before cutting to get clean layers
Use fresh rhubarb when it’s in season, or frozen in a pinch (just thaw and drain well)
Storage Instructions
Store in an airtight container in the fridge for up to 5 days. These also freeze like a dream—wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight or on the counter for an hour.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Just be sure to thaw and drain it first to avoid soggy bars.
Can these be made gluten-free?
Absolutely. Just use certified gluten-free oats and a gluten-free flour blend.
Can I skip the chocolate?
You can—but the chocolate really ties it all together. If you prefer, a cream cheese frosting or a rhubarb glaze works beautifully too.
In Conclusion
These Rhubarb and Chocolate Bars are the kind of treat that stops conversations. They’re surprising, rich, perfectly tart, and completely satisfying. Whether you’re sharing them with friends or keeping the stash all to yourself (no judgment), they’re guaranteed to impress.
Looking for more ways to bake with rhubarb? Try my Rhubarb Almond Cake or Peach-Rhubarb Crisp Bars—both are easy, beautiful, and wildly flavorful.
Have you made this recipe? Leave a comment and let me know how it turned out. Even better—share your photo on Pinterest and tag me. I LOVE seeing your delicious creations!
Nutritional Information (per bar, approx.)
Calories: 245
Fat: 15g
Carbs: 26g
Fiber: 3g
Sugar: 15g
Protein: 3g
Let your oven do a little magic today—you won’t regret it.
Rhubarb and Chocolate Bars
Equipment
- 8x8 inch baking pan
- Parchment paper
- Medium saucepan
- Mixing bowls
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- For the crust and crumble:
- 1¼ cups rolled oats
- 1 cup almond flour or all-purpose flour
- ⅓ cup brown sugar
- ½ tsp salt
- ½ cup melted butter or coconut oil
- ¼ tsp vanilla extract
- For the rhubarb filling:
- 2 cups chopped rhubarb
- ⅓ cup maple syrup or honey
- 1 tbsp cornstarch
- 1 tsp lemon juice
- For the chocolate topping:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 2 tbsp butter or coconut cream
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper.
- In a bowl, mix oats, almond flour, brown sugar, salt, melted butter, and vanilla until crumbly. Press two-thirds of this mixture into the bottom of the prepared pan and bake for 12 minutes.
- Meanwhile, add rhubarb, maple syrup, and lemon juice to a saucepan over medium heat. Cook until rhubarb begins to soften, about 5 minutes. Stir in cornstarch and cook until thickened. Remove from heat and cool slightly.
- Spread the rhubarb mixture evenly over the baked base. Sprinkle the remaining oat mixture over the top. Bake for another 15 minutes or until golden and bubbling.
- Let the bars cool completely in the pan.
- Melt chocolate and butter (or coconut cream) together until smooth. Pour over the cooled bars and spread evenly.
- Refrigerate until the chocolate is set. Cut into squares and enjoy.
