Strawberry Rhubarb Oat Crumble Bars

Name: Strawberry Rhubarb Oat Crumble Bars
Yield: 9 bars
Ingredients: 1 3/4 cup rolled oats; 1 1/2 scoops PE Science vanilla plant protein; 2/3 cup unsweetened applesauce; 1/4 cup light brown sugar; 1/4 cup Skippy Natural Peanut Butter, melted; 1 egg, beaten; 1 egg yolk, beaten; 1 tsp cinnamon; 1 tsp vanilla extract; 1/4 tsp salt; 1 1/2 cups rhubarb, halved; 1 cup strawberries, halved; 2 tbsp sugar; 1 1/2 tbsp cornstarch; 1 1/2 tbsp warm water; 1/2 tbsp lemon zest; 1/2 cup rolled oats; 1/4 cup light brown sugar; 1/4 cup white whole wheat flour; 3 tbsp unsalted butter, cold and cubed; 1/4 tsp cinnamon

User Reviews

5.0

6 reviews

Excellent

Servings
9 bars
Calories
268 kcal
Course
Dessert, Breakfast, Baked Goods

Strawberry Rhubarb Oat Crumble Bars

Iris Warren

Report

Whether you're entertaining or relaxing, this recipe hits the spot.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 3/4 cup rolled oats (140 grams)
1 1/2 scoops PE Science vanilla plant protein (42 grams)
2/3 cup unsweetened applesauce (163 grams)
1/4 cup light brown sugar (48 grams)
1/4 cup Skippy Natural Peanut Butter, melted (64 grams)
1 egg, beaten
1 egg yolk, beaten
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp salt

Strawberry Rhubarb Filling

1 1/2 cups rhubarb, halved (180 grams)
1 cup strawberries, halved (150 grams)
2 tbsp sugar (24 grams)
1 1/2 tbsp cornstarch (15 grams)
1 1/2 tbsp warm water
1/2 tbsp lemon zest

Crumble Topping

1/2 cup rolled oats (40 grams)
1/4 cup light brown sugar (48 grams)
1/4 cup white whole wheat flour (32 grams)
3 tbsp unsalted butter, cold and cubed (43 grams)
1/4 tsp cinnamon

Add to Shopping List

Instructions

Pre-heat oven to 350 degrees. Line an 8x8 inch baking dish with parchment paper and set aside.
Whisk cornstarch into warm water and set aside.
Make the filling: Add rhubarb, strawberries, sugar, and lemon zest to a pot and bring to a simmer over medium heat. Simmer for about 10 minutes or until strawberries and rhubarb have begun to break down, then bring to a quick boil for 1 minute and remove from heat. Whisk in cornstarch slurry and set aside to cool and thicken.
Make the crust: Stir applesauce, melted peanut butter, light brown sugar, beaten egg and yolk, vanilla, and salt together in a medium bowl. Add rolled oats, protein powder, and cinnamon and stir until everything is combined. Press the mixture evenly into the prepared baking pan.
Pour strawberry rhubarb mixture over the crust and spread evenly. Set aside.
Make the topping: Cut in the chilled butter into the flour with a pastry cutter or food processor (or even with your hands) until the mixture resembles coarse crumbs. Mix in the oats, brown sugar, and cinnamon. Sprinkle the crumble over the filling.
Bake for 35-40 minutes or until the top is golden brown.

Nutrition Information

Show Details

Calories 268kcal (13%) Carbohydrates 37g (12%) Protein 9g (18%) Fat 10g (15%) Cholesterol 51mg (17%) Sodium 99mg (4%) Potassium 203mg (6%) Fiber 4g (16%) Sugar 17g (34%)