Strawberry rhubarb tahini crumb bars are my new favorite baked good for spring! They’re maple syrup sweetened, topped with a vegan and whole grain crumble made with tahini, and are the perfect anytime snack or simple dessert with a scoop of ice cream or a dollop of whipped cream.
Rhubarb is one of those springtime vegetables that is literally only available to me locally for a week or two each year, so I always try to take advantage of it’s short season.
Here, we’re dicing it up and tossing with juicy sweet strawberries for a thick, jammy filling to these tahini crumb bars. Since strawberries and rhubarb aren’t actually both in season at the same time in Massachusetts, I actually just used the last of my local strawberries from the freezer that we picked last summer to make the filling. If it’s already strawberry season where you live, obviously go right ahead and use those precious local gems!
Somehow it felt extra special to me to introduce last year’s strawberries to this year’s rhubarb in this recipe, which does, in fact, prove to you how truly bizarre I really am.
Let’s make these strawberry rhubarb tahini crumb bars!
how to make strawberry rhubarb bars
First, we stir together a crazy-simple crumb mixture that becomes both the bottom and top crust of the bars. It’s made with tahini, coconut oil, maple syrup, whole wheat flour, oats, vanilla, and salt. Super simple. Everything gets mixed together in 1 bowl, and half is pressed into the bottom of a loaf pan to form the bottom crust.
Then, rhubarb gets chopped and tossed with berries, maple syrup, and corn (or arrowroot) starch, and poured into the pan.
The remainder of the crumb mixture gets crumbled on top, then pressed down with your fingers to form a tight layer on top.
Bake for 45 minutes, let cool, and you’re done.
how to make a larger batch of crumb bars
As you can see from the photos, this recipe is made in a loaf pan and yields just 6 bars. For us, that’s the perfect amount to enjoy for a few days in a row without them spoiling at room temperature or us getting sick of eating the same dessert over and over.
If you have a larger family, or want to make a bigger batch to bring on a springtime picnic or gathering with friends, this recipe easily scales up.
All of the ingredients can be doubled and baked in an 8-inch square pan to yield 12 bars instead of 6 without any change whatsoever in the end result.
I’ll leave further instructions for bake time of a larger batch in the notes of the recipe below!
If you’re a strawberry rhubarb fan, I think you’re going to LOVE these simple, wholesome little crumb bars. The tahini gives the crust the subtlest toasty/nutty flavor, and because we’re using maple syrup as the sole sweetener, they don’t end up being excessively sweet. Perfect for a late morning or afternoon snack, or warmed up and topped with ice cream for dessert!
If you make them, let me know what you think! Leave a comment below, or take a picture of your strawberry rhubarb tahini crumb bars and share it with me on Instagram so I can see!
Looking for more rhubarb recipes? Try my Maple Roasted Rhubarb with Ginger & Orange, Strawberry Rhubarb Cobbler with Oat Flour Biscuits, or Roasted Rhubarb Vanilla Bean Cheesecake Tart
Strawberry Rhubarb Tahini Crumb Bars (vegan + whole grain)
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