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Rhubarb Almond Bars

Rhubarb Bars with Sliced Almonds

Crunchy almonds and oats add appeal to these tasty bars. The rhubarb from my garden is the gift that just keeps giving.
Course Dessert
Servings 24
Author Robin Asbell


  • 2 cup rolled oats
  • 1 cup unbleached flour or half whole wheat pastry
  • 1 cup whole wheat pastry flour
  • 1 cup organic sugar
  • 1/2 teaspoon salt
  • 1/2 cup plant based butter melted
  • 1/2 cup non-dairy milk
  • 1 cup sliced almonds


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


  • Oil a 9x13 inch baking pan and reserve. Preheat the oven to 350 F.
  • In a large bowl, combine the rolled oats, flours, sugar and salt. Drizzle in the "butter" 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. Stir in the lemon zest and vanilla. 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.