Strawberry Rhubarb Pie Bars
If you love rhubarb, run, don’t walk to make this recipe. It’s so good and good for you. It’s filling without feeling heavy, and you don’t have to worry about eating too much sugar with this recipe. It doesn’t have any! The only sugars in this recipe are natural, all from the fruit and honey. You can actually eat these strawberry rhubarb pie bars for breakfast if you want to, and you will!
Why you’ll love these rhubarb oatmeal bars
- They are refined sugar free! They are sweetened simply with the fruit and honey.
- You can honestly eat these things for breakfast or dessert. They are so satisfying, with awesome nutrients, while still tasting like a sweet treat.
- They are an easy way to use rhubarb, get added protein from the yogurt topping, and still indulge in a sweet treat.
Here’s what you’ll need to make it
- 9 x 13 baking dish
- Large Bowl
- Measuring Cups and Spoons
**This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.**
Ingredients & substitutions
TOPPING AND CRUST
- 2 cups rolled oats
- 1.5 cups whole wheat flour
- 1/2 tsp Salt
- 1/4 cup pumpkin seeds For the topping only
- 3/4 cup coconut oil Melted
- 1/2 cup honey can sub maple syrup
- 1 tsp vanilla extract
FILLING
- 2 cups Sliced strawberries I used frozen
- 2 cups rhubarb diced
- 1 tsp vanilla extract
- 1/4 Cup arrowroot can also use cornstarch
- 2 tbsp lemon juice
YOGURT TOPPING
- 1 cup plain Greek yogurt
- 1 tbsp honey
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
How to make these strawberry rhubarb oatmeal bars
Step 1. Preheat oven to 375 degrees. Spray a 9 x 13 baking dish.
Step 2. Mix oats, salt and flour in a bowl. In a separate bowl, add coconut oil, honey and vanilla and microwave for about 30 seconds to melt the oil. Add the wet to the dry and mix well. Separate 1 cup of the mixture for the topping.
Step 3. To your greased baking dish, add the oatmeal mixture and press it into a pan.
Step 4. Using the same bowl, mix the rhubarb, berries, lemon juice and arrowroot. Pour this mixture over the oatmeal mixture. Crumble the remaining oatmeal mixture over the top. Sprinkle the pepitas.
Step 5. Bake for 40 minutes. Let cool completely before cutting and serving.
FAQs about strawberry rhubarb desserts
It’s like a sugar bomb. Rhubarb, when mixed with strawberries, gives you that sourness to balance the sweetness and the complexity.
These will keep up to a week in the refrigerator… But I doubt they will last that long!
Rhuarb originated in Europe (Germany and UK), and introduced to the United States in the late 18th century. It’s unclear when the addition of strawberries came about, but many are glad that it did. Strawberry Rhuabrb pie has become a spring and summer staple in many households.
More no refined sugar dessert recipes:
Strawberry Rhubarb Pie Bars
Equipment
- 1 9 x 13 baking dish
- 1 Large Bowl
- Measuring Cups and Spoons
Ingredients
Topping and crust
- 2 cups rolled oats
- 1.5 cups whole wheat flour
- 1/2 tsp Salt
- 1/4 cup pumpkin seeds For the topping only
- 3/4 cup coconut oil Melted
- 1/2 cup honey can sub maple syrup
- 1 tsp vanilla extract
Filling
- 2 cups Sliced strawberries I used frozen
- 2 cups rhubarb diced
- 1 tsp vanilla extract
- 1/4 Cup arrowroot can also use cornstarch
- 2 tbsp lemon juice
Yogurt Topping
- 1 cup plain Greek yogurt
- 1 tbsp honey
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 375 degrees. Spray a 9 x 13 baking dish.
- Mix oats, salt and flour in a bowl. In a separate bowl, add coconut oil, honey and vanilla and microwave for about 30 seconds to melt the oil. Add the wet to the dry and mix well. Separate 1 cup of the mixture for the topping.
- To your greased baking dish, add the oatmeal mixture and press it into a pan.
- Using the same bowl, mix the rhubarb, berries, lemon juice and arrowroot. Pour this mixture over the oatmeal mixture. Crumble the remaining oatmeal mixture over the top. Sprinkle the pepitas.
- Bake for 40 minutes. Let cool completely before cutting and serving.
