Rhubarb Crumble Bars

time  15 min | serves  1

By Addie Royce | Photos by Caroline Royce

I’m a big fan of bars as a dessert option; there’s something really old fashioned about them. Rhubarb is one of the best treats of spring, and very easy to cook down into a quick compote, the perfect filling for a crumble bar. Crystallized ginger pops brightly in this otherwise simple recipe. 



For the base:

  • 3/4 cups solid coconut oil

  • 1 cup brown sugar, packed

  • 1 1/2 cups all purpose flour 

  • 1/2 teaspoon baking soda

  • 1 1/2 cups rolled oats

  • 1/3 cup crystallized ginger, roughly chopped

    For the rhubarb filling:

  • 6 stalks rhubarb, diced

  • 1/2 cup white sugar


In a medium sauce pan, add rhubarb, sugar and cover with roughly 1/3 cup water. Bring to a simmer and let stew until rhubarb breaks down. Set aside. 

Preheat oven to 400 degrees. In a large bowl, mix together coconut oil and brown sugar until well combined. Stir in flour, baking soda, oats and ginger until mixture is crumbly. Press 2/3 of the mixture into a greased 9x13 pan. Top with rhubarb filling and spread evenly. Crumble remaining flour and oat mixture over the top. Bake 25 minutes and let cool before serving.