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A stack of rich rhubarb and chocolate oat bars with glossy chocolate tops and visible pieces of baked rhubarb, arranged on a wooden table with a blurred tray in the background.

Rhubarb and Chocolate Bars


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Description

These Rhubarb and Chocolate Bars are the perfect balance of tart, sweet, and rich. A nutty oat-almond crust is layered with jammy rhubarb filling and topped with a thick, smooth layer of chocolate. They’re easy to make, naturally gluten-free, and ideal for snacking, gifting, or summer gatherings.


Ingredients

Scale
  • 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

  1. Preheat the oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Let the bars cool completely in the pan.
  6. Melt chocolate and butter (or coconut cream) together until smooth. Pour over the cooled bars and spread evenly.
  7. Refrigerate until the chocolate is set. Cut into squares and enjoy.

Notes

Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

For a nut-free version, use all-purpose flour and a seed-based granola instead of almond flour.

Fresh or frozen rhubarb works; if using frozen, thaw and drain it first.

Swap out half the rhubarb with strawberries for a sweeter twist.

Use dark chocolate if you prefer less sweetness.