Old-fashioned rhubarb crisp bars (vegan)

5 from 4 votes

Old-fashioned rhubarb crisp bars (vegan)

Don't know what to do with your rhubarb haul? Make these mouthwatering rhubarb crisp bars. Layers of oatmeal crisp are sandwiched around gooey rhubarb filling. Enjoy them warm, cold, or even frozen. Eat them on their own or alongside vanilla ice cream.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American, Vegan

Keyword: old-fashioned, spring dessert, summer dessert

Servings: people

Calories: 238kcal

Author: Cadry Nelson

Ingredients

3 cups chopped rhubarb roughly ¾-inch pieces
2 cups sugar divided
2 Tablespoons cornstarch
¼ cup water
1 teaspoon vanilla extract
1 ½ cups rolled oats
1 ½ cups all-purpose flour
1 Tablespoon molasses
½ teaspoon baking soda
1 cup non-dairy butter
½ cup roasted pistachios

Instructions

Preheat oven to 375 degrees.
In a pot, combine rhubarb, 1 cup sugar, cornstarch, water, and vanilla over a medium heat. Stir frequently until a thick sauce forms around the rhubarb, about ten minutes. (If it starts to boil, lower the heat. If you're using frozen rhubarb, it may take a little longer.)
Once the sauce has thickened, remove the pot from heat and set aside.
In a mixing bowl, combine rolled oats, all-purpose flour, molasses, baking soda, non-dairy butter, pistachios, and the remaining one cup of sugar. Start by using a spoon. Then use your hands to get everything evenly mixed and crumbly. When you're done mixing, there shouldn't be any dry flour left.
In a 9 x 13 baking dish, pour in about three-quarters of the oatmeal crisp mixture. Use your hands to lightly press it evenly across the bottom of the dish, making sure to get into all of the corners.
Gently pour the rhubarb mixture on top of the oatmeal crisp. Use a spoon to gently spread it evenly across to the edges.
Finish by sprinkling the remaining oatmeal crisp evenly across the top of the rhubarb mixture.
Put the baking dish into the oven, and bake uncovered for 30 minutes. (If it's not browned on top after 30 minutes, continue cooking for an additional 5 minutes or as long as necessary.)
Once the rhubarb crisp bars are browned on top, remove from the oven. You can enjoy it right away, but for easiest slicing, allow it to mostly cool first.
Cut into even-sized bars. Serve on its own, or alongside non-dairy vanilla ice cream.

Video

Notes

The cup of sugar + molasses in the oatmeal crisp portion of the recipe can be replaced with 1 cup of brown sugar instead.

I use an ungreased glass baking dish, and it comes out great. However, if you'd prefer to lightly oil your (glass or metal) baking dish, that's fine too.

Storage

Wait until the rhubarb crisp bars have cooled before covering them. The covered bars can be stored at room temperature on the counter for a day or two. After that, move them to the fridge. Be aware that the crispy topping will start to soften in the fridge. Plan on eating the bars within about 3 or 4 days.

They also freeze well. I like to wrap each bar individually in plastic wrap, and then put them all into a large freezer bag. When you're ready to enjoy them, you can pull out just as many bars as you need. Eat them right out of the freezer, or let them thaw in the refrigerator. Quickly warm them in the microwave, or re-crisp in the oven or air fryer.

Nutrition