Dessert for 9

Oat Strawberry Rhubarb Crumble Bars

Name: Oat Strawberry Rhubarb Crumble Bars
Total time: 120 min
Yield: 9 servings
Cuisine: American
Ingredients: 1 cup gluten-free rolled oats; 1 cup raw almonds; 1/4 tsp sea salt; 3 tbsp coconut sugar; 4 1/2 tbsp coconut oil; 2 heaping cups rhubarb; 1 heaping cup berries; 1/4 cup orange juice; 2 tbsp coconut sugar (optional); 1 tbsp cornstarch; 3 tbsp coconut sugar; 2 tbsp gluten-free flour; 1/4 cup gluten-free rolled oats; 1 1/4 tbsp coconut oil

$2.25for 4120 minServes 9

These oat-and-almond bars hold a bright rhubarb and berry filling beneath a crumbly coconut-oil topping baked until golden.

Photo: minimalistbaker.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Oats$0.10/oz typical	3.75 oz	$0.38Typical price
	Nuts and seeds$0.70/oz typical	4.5 oz	$3.15Typical price
	Berries$0.40/oz typical	1 oz	$0.42Typical price
	Juice, soda and mixers$0.04/oz typical	2 oz	$0.08Typical price
Total for the servings shown		$5.05

Pantry staples you likely have

Salt and pepperSugar and brown sugarCooking spray, shortening, ghee, coconut and sesame oilCornstarch, vanilla, yeast, cocoaFlour

Not included in the cost.

120 minstart to table
Involveddifficulty
9servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Budget Desserts Spring Summer

Typical price

$0.56 per serving$2.25 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup gluten-free rolled oats
1 cup raw almonds
1/4 tsp sea salt
3 tbsp coconut sugar
4 1/2 tbsp coconut oil
2 heaping cups rhubarb
1 heaping cup berries
1/4 cup orange juice
2 tbsp coconut sugar (optional)
1 tbsp cornstarch
3 tbsp coconut sugar
2 tbsp gluten-free flour
1/4 cup gluten-free rolled oats
1 1/4 tbsp coconut oil

Steps

Heat the oven to 350 F and line an 8-inch square pan with parchment.
Pulse the oats, almonds, salt, and 3 tablespoons coconut sugar, then mix in 4 1/2 tablespoons coconut oil.
Press two-thirds of the mixture into the pan and reserve the rest for topping.
Simmer rhubarb, berries, orange juice, 2 tablespoons coconut sugar, and cornstarch in a saucepan for 8 minutes.
Spread the fruit mixture over the crust, then mix the remaining crumble with flour, oats, sugar, and 1 1/4 tablespoons coconut oil before sprinkling it over the fruit.
Bake for 35 minutes, then cool the bars in the pan for 60 minutes before cutting.