Rhubarb Bars from Jodi Moreno's cookbook More with Less

It is still prime rhubarb season, and we recently partnered with Thrive who created a wonderful video version of this delicious rhubarb bar recipe from Jodi Moreno's debut cookbook More with Less: Whole Food Cooking Made Irresistibly Simple. Find the whole recipe below and be sure to check out their blog post by our Eat This Poem author Nicole Gulotta.

Rhubarb Bars

I know I have a lot of favorites when it comes to food, but rhubarb is one of my true loves. Rhubarb can be used in so many ways, but these bars are just the best. Since rhubarb is super-seasonal, usually stock up when can and store it in a bag in the freezer (it keeps well frozen). If you do not have rhubarb or it’s not in season, you can make this recipe with any sliced fruit or berries. Peaches, blueberries, or apples would all make wonderful substitutes.

Special Equipment

9 x 9-inch baking pan


1 cup oat flour
1 cup brown rice flour
12 cup maple syrup
12 cup extra virgin olive oil
14 teaspoon sea salt

Almond Rhubarb Filling

2 cups almond slivers
2 tablespoons oat flour
23 cup coconut palm sugar
12 cup extra virgin olive oil
12 pound (6 large stalks) rhubarb, cut in half lengthwise


Preheat the oven to 350ºF. Line the baking pan with two pieces of parchment paper, going in different directions, enough to come up and over each side (this will make them easy to remove).


In a large mixing bowl, add the oat flour, brown rice flour, maple syrup, olive oil, and salt and stir to combine. Transfer the mixture to the parchment-lined pan and press evenly on all sides. Bake for 10 minutes, remove, and allow to cool slightly while you prepare the filling.

Almond Rhubarb Filling

Put the almonds on a baking sheet and toast in the oven for 5 to 10 minutes, until golden brown. Transfer the almonds to a food processor and add the oat flour, sugar, and olive oil and pulse several times until you have a coarse but consistent mixture. Spread the mixture evenly on top of the crust. Arrange the rhubarb on top, any way you like.

Return the pan to the oven and bake for another 30 to 35 minutes, until the rhubarb is soft and cooked through. Let the pan cool for at least 15 minutes before attempting to remove the bars and cutting into them. Once ready, lift the parchment out of the pan and transfer to a flat surface to cut the bars into squares. The bars will keep for