• Rhubarb and oat cookie bars (Benito Martin)Source: Benito Martin

Think of this as muesli bar meets fruit crumble. The tangy roasted rhubarb keeps the cookie deliciously moist, while the coconut sugar adds a lovely caramel note.






Skill level

Average: 3.6 (38 votes)


  • 140 g rhubarb, cut into 2 cm lengths
  • 1 tbsp coconut sugar (see Note)
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 100 g (1 cup) rolled oats
  • 45 g (¼ cup) wholemeal flour
  • ⅓ cup coconut sugar, extra 
  • ¼ tsp fine salt
  • 100 g unsalted butter, melted

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180°C. Lightly grease and line a 16 cm x 16 cm (base) square slice tin.

Combine the rhubarb, coconut sugar, lemon juice and vanilla in a bowl and toss well to coat.

Place the oats, flour, extra coconut sugar and salt in a large bowl, and stir to combine. Add the butter and stir to combine.

Spoon the mixture into the lined tin, leaving pockets. Arrange the rhubarb over the oat mixture, pressing it down firmly into slice.

Bake for 30 minutes until the rhubarb has wilted and edges of bar are dark golden.

Cool for 10 minutes in the pan, then cut into bars and transfer to a wire rack to cool completely.



• This recipe can be adapted to a 27 cm x 17 cm slice tin - just double the quantity of ingredients.

• Coconut sugar can be found in major supermarkets in the health food section.


Be inspired by more grain based recipes here, thanks to Tip Top 9 Grain®.