vegan rhubarb strawberry

Vegan Rhubarb & Strawberry Bars

15 Mins     20 Mins     Easy     5

These traybake bars are a twist on the classic flapjack, with an oaty base, rhubarb and strawberry filled centre. and a crumble topping. A great way to use up rhubarb in season!

Serves 14-16


Crumble Topping

  • 150g plain flour
  • 100g rolled oats
  • 50g light brown sugar
  • 25g ground almonds
  • 100g vegan butter, cold and cubed


  • 250g plain flour
  • 150g rolled oats
  • 75g light brown sugar
  • 75g golden caster sugar
  • 75g ground almonds
  • ½ tsp bicarbonate of soda
  • 150g vegan butter, melted
  • 2 tsp vanilla extract
  • 200g strawberry jam
  • 100g fresh strawberries, chopped
  • 200g fresh rhubarb, chopped


  • Grease or line a 12x9 inch traybake tin. Preheat the oven to 180C/360F fan.
  • Add all the crumble topping ingredients into a medium bowl and rub together with your fingers to make a crumble mix. Chill in the fridge until needed.
  • To make the traybake, in a large bowl add the flour, oats, sugars, ground almonds and bicarbonate of soda and mix together until combined. Pour in the melted butter and vanilla extract and mix with a spoon or your hands until it starts to come together.
  • Spread the mixture in the traybake tin and press down to make a flat surface. Spread the strawberry jam on top, then sprinkle over the chopped strawberries and rhubarb pieces.
  • Remove the crumble mix from the fridge and sprinkle evenly over the traybake.
  • Bake for about 20 minutes until the top is turning golden brown. Leave in the tin to cool before slicing.
Store in an airtight container for up to 3 days, or slice and freeze for up to 2 months.

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