Gluten and Dairy Free Rhubarb Crumble Bars

serves / makes 9 bars
30 prep time
30 mins cooking time


Rhubarb always makes me think of my Grandma, she grew the best rhubarb I’ve ever tasted and I used to eat a tonne of it when I was a little girl. Rather than make the traditional rhubarb crumble I thought I would make some bars – basically its rhubarb crumble on an oaty biscuit base, and of course gluten and dairy free.

You could try making these with any stewed fruit you like, I’m thinking a cherry version or plum and ginger or maybe apple and cinnamon!




For the base:

  • 90g gluten free self-raising flour
  • 50g caster sugar
  • 90g dairy free spread
  • 125g gluten free oats

For the filling:

  • 200g rhubarb, sliced into chunks
  • 75g caster sugar
  • 1 teaspoon water

For the topping:

  • 50g brown sugar
  • 40g gluten free plain flour
  • 30g dairy free spread
  • 1 teaspoon ground cinnamon, optional


rhubarb slices

  1. Preheat the oven to 180 oC
  2. Grease and line a traybake tin
  3. Make the base by mixing together the flour and caster sugar in a large bowl
  4. Rub in the dairy free spread
  5. Stir in the oats
  6. Press into the bottom of the traybake tin
  7. Bake in the oven for 15 minutes
  8. In a small saucepan, place the rhubarb, water and sugar
  9. Cook over a medium heat until soft, about 5 minutes
  10. Spread over the biscuit base
  11. Make the crumble topping by mixing together the flour, sugar and cinnamon and then rubbing in the dairy free spread
  12. Sprinkle the crumble over the rhubarb
  13. Return to the oven for 10 minutes
  14. Allow to cool in the tin
  15. Cut into 9 squares
  16. I served mine with a little drizzle of red icing on the top for decoration

Leave a Reply