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
- 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 8×8 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.
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.