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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

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.
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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.

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.