Healthy Rhubarb Blueberry Bars
- Rose Huxford
- Apr 15
- 2 min read
My Healthy Rhubarb Blueberry Bars make for a perfect snack at any time of day. Rhubarb and blueberries are the stars of this treat, offering a gentle sweetness with a hint of tartness from the rhubarb. The added nutrients enhance the quality of these bars, keeping you feeling satisfied.
With rhubarb in season, my Healthy Rhubarb Blueberry Bars are an excellent choice to utilize a few stalks while reaping the health benefits from the blueberries, oats, and seeds. These bars have intentionally reduced sugar to emphasize the natural sweetness of the rhubarb and blueberries. Enjoy them with a cup of tea or coffee.
Healthy Rhubarb Blueberry Bars
Yields: ~10 bars
Pre-heat oven: 350 or 375 degrees F (depending on your oven)
Prep-time: 10 minutes
Bake-time: 45 minutes
Cool-time: 20 minutes
Total-time: 75 minutes
Equipment: 8x8 baking dish, 2 large mixing bowls, parchment paper, measuring spoons, measuring cups, citrus juicer, zester, spatula, whisk, cooling rack.
*As an Amazon and King Arthur Associate, I earn from qualifying purchases.
Ingredients
3 large rhubarb stalks, peeled and diced
1 1/2 cups frozen or fresh blueberries, rinsed
3 tbsp coconut sugar, or date sugar
1 tsp pure vanilla extract
1/2 tsp pure almond extract
2 tbsp chia seeds
juice from a whole orange
1 tsp honey or maple syrup
1 1/2 tbsp corn starch
pinch of salt
1 1/2 cups King Arthur old fashioned oats, regular or Gluten Free
1/2 cup coconut sugar or date sugar
zest from an whole orange
1 tbsp honey
2 tbsp flaxseed meal
1 tbps hemp seeds
1/4 tsp salt
1 1/3 cup King Arthur all-purpose flour or King Arthur Gluten Free 1:1 ratio baking flour
1 1/4 cups unsalted butter, melted (I used a vegan baking butter, Earth's Balance)
Directions
Pre-heat the oven to 350 degrees F (if your oven doesn't heat well, then increase the temperature to 375 degrees).
Line your baking dish with parchment paper and set it aside.
In a large bowl, whisk together the oats, coconut sugar, salt, flour, orange zest, hemp seeds, flaxseed meal, honey and melted butter until well combined.
In another large bowl, add your diced rhubarb, blueberries, coconut sugar, vanilla extract, almond extract, chia seeds, honey, orange juice and corn starch. Use a spatula to bring the ingredients together until well blended.
Pour half of your oat mixture into the baking dish you prepared and distribute it evenly. With clean, damp hands, press the mixture into the pan to create a uniform bottom layer.
Next, pour your rhubarb mixture evenly on top of your bottom layer.
Then, sprinkle the rest of your oat mixture on top of the rhubarb mixture.
Bake for about 45 minutes, or until the filling is bubbly and the topping is a nice golden color.
Allow to cool on a cooling rack for about 20 minutes.
Enjoy with a side of tea or coffee!
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