Strawberry Rhubarb Tahini Crumb Bars (vegan + whole grain)
Simple, healthier crumb bars made with a strawberry rhubarb filling and a whole grain tahini crumb that's used for both the bottom and top layer of the bars! Vegan, mape syrup sweetened, and super easy to make!
Ingredients
crumb
- 1/4 cup tahini
- 1/4 cup virgin coconut oil melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup whole wheat or all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
filling
- 1 cup diced rhubarb from about 1lb of rhubarb
- 1 cup halved strawberries fresh or frozen
- 2 Tablespoons cornstarch or arrowroot starch
- 2 Tablespoons maple syrup
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper.
- Make the crumb: stir together coconut oil, tahini, maple syrup, and vanilla in a small mixing bowl. Add flour, oats, baking powder, and salt and stir well to fully combine. Divide the crumb mixture in half, and press half of it into the prepared loaf pan to form a thin, even bottom crust layer.
- Make the filling: cut and measure out rhubarb and strawberries, then stir together all filling ingredients in a small bowl. Pour into the loaf pan on top of the crust.
- Crumble the remaining dough on top of the fruit in an even layer with your fingers. Use your hands to press down firmly, compacting the bars and helping to stick the top layer to the fruit.
- Bake for 45 minutes, or until top is lightly golden. Let cool completely in the pan before removing (use the parchment paper to help lift it out) and cutting into 6 bars. Eat immediately or store in an airtight container at room temperature for 2-3 days
Notes
This recipe can be doubled and baked in an 8-inch square pan to yield 12 bars. I’ve found a double batch usually takes 5-10 minutes more bake time to get golden, but otherwise can be made exactly as the recipe is written.