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Gluten-free oat crust bars with a luscious rhubarb and raspberry jammy filling, offering a chewy texture and bright, tangy flavor balanced with sweet raspberries and brown sugar. Perfect for make-ahead sweet treats and springtime gatherings.

Ingredients

Scale
  • Zest and juice of 1 lemon (freshly zested and squeezed)
  • 1/2 tsp vanilla extract
  • 1/3 cup plus 1 tbsp cane sugar
  • 2 cups chopped rhubarb (fresh or frozen, fully thawed)
  • 3 tsp cornstarch
  • 1 1/4 cups raspberries
  • 1/2 cup packed brown sugar
  • 1 cup oat flour
  • 3/4 cup certified gluten-free old-fashioned oats
  • 1 tbsp tapioca starch
  • 1/4 tsp sea salt
  • 1 1/4 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/2 cup melted vegetable shortening (butter or dairy-free butter substitute can be used)

Instructions

  1. Combine chopped rhubarb, raspberries, cane sugar, lemon zest and lemon juice in a saucepan over medium heat.
  2. Bring the fruit mixture to a strong boil, stirring frequently to prevent burning.
  3. Simmer about 10 minutes until the fruit breaks down and becomes jammy.
  4. Sprinkle in cornstarch or tapioca starch and stir until fully dissolved.
  5. Simmer 3 more minutes to thicken the compote.
  6. Stir in vanilla, remove the pan from heat, and let the filling cool about 15 minutes.
  7. Preheat oven to 350°F (175°C).
  8. Whisk together oat flour, gluten-free oats, packed brown sugar, tapioca starch, baking powder, sea salt, and cinnamon in a large bowl.
  9. Add melted shortening or butter and stir until evenly moist without white streaks.
  10. Line an 8×8-inch baking pan with parchment paper.
  11. Press about a heaping cup of the oat mixture firmly into the bottom of the pan using the back of a spatula or spoon.
  12. Prick the crust several times with a fork.
  13. Bake the crust for approximately 12 minutes until lightly golden and fragrant.
  14. Remove the crust from the oven and cool about 10 minutes.
  15. Spread 1 1/4 cups of the cooled rhubarb compote evenly over the crust.
  16. Sprinkle the remaining oat mixture evenly over the compote.
  17. Bake 25 to 30 minutes more until the topping is golden brown.
  18. Remove the pan and cool completely to room temperature.
  19. Chill the bars in the refrigerator until firm.
  20. Cut the chilled bars into squares.

Notes

Use certified gluten-free oats and oat flour to maintain gluten-free status., You can substitute almond flour or gluten-free all-purpose blend for oat flour, noting a softer texture., Swap melted butter, coconut oil, or dairy-free butter substitutes for vegetable shortening., Arrowroot powder can be used instead of cornstarch or tapioca starch for thickening., Swap raspberries for strawberries or blackberries for flavor variations., Add-ins like 1/2 cup toasted chopped nuts or 1/3 cup shredded coconut add texture., Add spices like ground ginger or cardamom for warmth, or increase lemon zest for zing., Bars keep well in the fridge up to five days and freeze for up to three months., Cool bars completely before slicing to avoid crumbling.

Nutrition

Find it online: https://cookingcrumbs.com/easy-gluten-free-rhubarb-bars/