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Raspberry Rhubarb Sprouted Oat Crumble Bars

Tangy, crunchy and perfect for sharing!
  • 60 minutes
  • 12 Servings
  • Pairs perfectly with fresh air and sunshine

Is it a pie? Is it a crisp? Is it a bar? It’s all three! These Raspberry Rhubarb Sprouted Oat Crumble Bars taste just like a warm spring day – bright, sunny, sweet and crisp. The sprouted oat, brown sugar and coconut crust pair perfectly with the tangy raspberry rhubarb filling. They’re easy to make (the crust doubles as the crumble!), and make a wonderfully light, refreshing dessert. Sprouting improves the taste, texture, digestibility and bioavailability of oats, making it a nutritious, hearty and naturally sweet flour. If you need a dessert recipe for your next picnic, bbq, or Tuesday night, look no further!

ingredient tips & substitutions

  • Shredded Coconut: sweetened or unsweetened both work, go with your preference. If you’re not a fan of coconut, you can leave it out, no substitution needed.
  • Butter: if making a vegan or dairy-free version, swap for vegan butter.
  • Honey: if making a vegan version, swap for maple syrup or another liquid or granulated sweetener of choice. 
  • Fruit: Swap for any fresh or frozen fruit. Depending on the fruit you have, you may need to adjust the sweetness of the filling. Also, depending on the moisture content, you may need to adjust the filling cooking time.

recipe notes

  • If you don’t have an 8×8 tray, a 9×9 will also work but the bars will be thinner. Alternatively, you could section off a larger dish using tinfoil barriers.
  • Check the filling frequently to be sure it doesn’t burn to the bottom of the pot. The fruit should release quite a bit of liquid but if yours doesn’t, you can add a little water.
  • Store in an airtight container in the fridge for several days.
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Raspberry Rhubarb Sprouted Oat Crumble Bars

Tangy, crunchy, and perfect for sharing!
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 12

What You'll Need:

Crust/Crumble

  • 1½ cups Second Spring Sprouted Oat Flour
  • 1 cup rolled oats (old-fashioned/large flake)
  • ½ cup brown sugar
  • ½ cup shredded coconut
  • ½ tsp baking powder
  • ¼ tsp salt
  • ⅓ cup butter, melted
  • 1 tsp vanilla

Filling

  • 1½ cups chopped rhubarb (bite size)
  • 1½ cups frozen raspberries
  • 1½ tbsp cornstarch
  • ¼ cup honey

How To Make It:

  • Preheat oven to 350°F. Line an 8x8 baking tray with parchment paper.
  • Add filling ingredients to a medium pot, stir, and bring to a simmer on medium heat. Reduce heat to med-low and continue to cook for about 7 minutes, stirring frequently, until rhubarb starts to break down and the mixture thickens. Set aside.
  • While the filling is cooking, combine sprouted oat flour, oats, sugar, coconut, salt and baking powder in a large bowl. Add melted butter and vanilla and stir until fully combined (should look like wet crumbs).
  • Spoon approximately half of the oat mixture into the prepared pan and use your hands to spread evenly and pack down firmly. Make sure there are no cracks in the crust or the filling will seep through and burn to the bottom. Pre-bake the crust for 5 minutes.
  • Remove crust from oven and spread with filling. Sprinkle the remaining oat mixture on top. Return to the oven for 30 minutes, until the mixture is bubbling and the crumble is golden. Allow the bars to cool completely before cutting and serving.

Notes

If the filling still hasn't firmed up when you go to cut it, or you want cleaner slices, pop the bars in the fridge to cool further. 
Have you made this recipe? Tag @secondspringfoods on Instagram!
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