Go Back
Rhubarb shines in chewy, crunchy bars made with rolled barley and sliced almonds

Rhubarb Bars with Sliced Almonds

Instead of oats, give rolled barley a try in these tasty bars. Rhubarb gives them a tart, sweet center, while the barley and almonds give it lots of crunch. A drizzle of lemon glaze gives it a special touch.
Course Dessert
Servings 24
Author Robin Asbell


  • 2 cups rolled barley
  • 2 cups unbleached flour or half whole wheat pastry
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil melted
  • 1/2 cup non-dairy milk plus a little more
  • 1 cup sliced almonds


  • 4 cups chopped rhubarb about a pound
  • 1 1/2 cup sugar
  • 3 tablespoons non-dairy milk
  • 3 tablespoons arrowroot
  • 1 teaspoon vanilla


  • Oil a 9x13 inch baking pan and reserve. Preheat the oven to 350 F.
  • In a large bowl, combine the rolled barley, flour, brown sugar and salt. Drizzle in the coconut oil and toss to mix in, then stir in the milk. Scoop out 2 cups of the chunkiest part into a medium bowl, and toss with the almonds. Drizzle in a little more milk as needed to make the remaining clumps into a dough. Press into the pan.
  • In a medium pot, combine the rhubarb and sugar and place over medium heat. Bring to a simmer as the juices come out of the rhubarb. When the rhubarb is softened and juicy, whisk the milk and arrowroot in a cup, then stir into the simmering rhubarb. Stir until thick. Take off the heat.
  • Spread the rhubarb over the bottom crust,  the top with the almond mixture.
  • Bake for about 40 minutes, until the juices are bubbling up around the edges and the topping is browned. Cool on a rack. For the neatest slices, refrigerate until completely cold. Cut 4 by 6.