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Make the most of rhubarb season with this easy, healthy, vegan traybake. Cardamom seals the deal.

Make the most of rhubarb season with this easy, healthy, vegan traybake. Cardamom seals the deal. I have just realised that while I have been happily geeking out on gochujang this, and aquafaba the other (and then some), perhaps I have neglected the normal side of my cooking. And I am normal – I swear! As witness, my fridge currently contains white wine (opened), hummus (a meagre scrape left), celery, live yogurt, leftover pasta waiting for another job, a soggy-ended cucumber, innumberable half-used jars of things perhaps past their use by date. And, erm, kimchi and a wee smidge of gochujang.

Norma Normcore, that’s me. 🙂

However, looking at the recipe titles of the past few weeks/months, there is a clear pattern of slightly experimental, slightly left-field indulgences, fuelled perhaps by my general excitement that I have caught onto food trends before I even think they became trends (my aquafaba adventures began in April 2015). Or at least *aware* they are trends.

I do genuinely love things I create with said gochujang and aquafaba – when I combine the two, you will be the first to know.

But I do love a bit of fruity baking, too.

Make the most of rhubarb season with this easy, healthy, vegan traybake. Cardamom seals the deal. I admit I am no expert – I’m not an expert at anything, but less so with baking – but how could I not love baking and sinking my teeth into a just the right side of sweet, berry-streaked, crunchy bottomed traybake that is both delish and pretty healthy to boot? I would be a fool not to. And so would you.

These have been tested on about 20 people and has been given an all around double thumbs up. I was going to share this in a few weeks’ time, but I have been asked by a number of folk both in person and on Instagram (where everything on this blog gets a sneak preview) for the recipe, so here it is. I really hope you like the look of it. If you do make it, let me know here in the comments, or post a pic on Instagram and tag me. I’d love to see your own bakes.

See, I can do normal! But boy was it it hard not to bake these in a waffle iron. 😉

Make the most of rhubarb season with this easy, healthy, vegan traybake. Cardamom seals the deal.

Blueberry and Rhubarb Cardamom Crunch Bars

  • Servings: 16-20 pieces
  • Difficulty: easy
  • Print

I’ve used lovely sweet fresh blueberries, but if strawberries are in – and sweet – where you are, use the same amount as for the blueberries, chopping them finely. Also, if you don’t fancy the cardamom, just leave it out. These keep well in a cake tin – in a cool place – for about four or five days. Or you can refrigerate them.

PS You can legitimately have one of these for breakfast. Have some yogurt and extra fruit with it to assuage any guilt. 🙂

Influenced by various recipes, including from Deb Perelman’s smittenkitchen, and Anna Jones’ “A Modern Way To Cook“.

200g coconut oil or butter or a mixture of the two (I favour a half and half mixture)

150g light muscovado sugar, sucanat, rapadura or coconut sugar (sugar is sugar to your body, so no special kudos to these really – other than taste)

100g whole rye or chestnut flour

100g spelt or plain flour (gluten-free flour is also fine here)

200g whole, rolled oats (Nairns – a Scottish company – have certified gluten-free oats)

8-10g quinoa or amaranth puffs – optional (they are incredibly light!)

Rounded 1/4 tsp ground cardamom

200g rhubarb, small dice

200g blueberries or other berries (if frozen, defrost)

50g chopped pecans, optional

1. Preheat the oven to 190F/375F. Parchment-line a 30cm by 20cm “brownie” pan.

2. Melt the coconut oil or butter slowly in a saucepan. Let cool a little.

3. Add all of the non-fruit ingredients to a large bowl and toss together until well mixed. Pour over the oil/butter and mix very thoroughly. Scrape three-quarters of the mixture into the lined tin, pressing down with a large spoon or your hands. I like to fold and press the excess parchment over the base to make sure I get the mixture evenly into the corners. Evenly dot over the fruit and top with the remaining crumble mixture – and the chopped pecans, if using. Fruit should be peeking through. Lightly press down.Make the most of rhubarb season with this easy, healthy, vegan traybake. Cardamom seals the deal.

4. Place the tin into the preheated oven and bake for 45-50 minutes. The fruit will be enticingly bubbly and oozy. And very very hot.

5. Let the bake cool to room temperature before cutting into 16-20 bars/squares. Keep the pieces stored in a cake tin or similar, and in a cool room or in the refrigerator. I haven’t frozen these but I imagine they would get quite soggy if frozen and then defrosted.  

Make the most of rhubarb season with this easy, healthy, vegan traybake. Cardamom seals the deal. Make the most of rhubarb season with this easy, healthy, vegan traybake. Cardamom seals the deal.

28 thoughts on “Blueberry & Rhubarb Cardamom Crunch Bars (vegan recipe)

  1. Jasmine S. says:

    Yum! And what beautiful photos!

  2. EA Stewart says:

    I’ve been eyeing these on Instagram and they look scrumptious! And, guess what, I even have a bag of (unopened) chestnut flour in my panty that I bought on a whim. Oh, a while ago. Can’t wait to make these! Oh, and I hope you never go “normal” on us 🙂

    1. You are so sweet EA. Thank you!

  3. Abi Akinyele says:

    Looks colorful and tasty. Great job! Rhubard is considered a veggie, right?

    1. Indeed it is, Abi! I love how it can be sweet or savoury. I have couple of unusual recipes using rhubarb in the Index. Including raw in a salad. 🙂

  4. Nandini says:

    Delish and healthy Kellie 🙂

  5. Looks amazing as always. I have been loving cardamom lately. My daughter doesn’t do cinnamon well so I started subbing cardamom in everything and it is a nice change.

  6. They look so yummy and so pretty!! Xx

  7. nadiashealthykitchen says:

    They sound delicious! Amazing flavour combination 😀

  8. These would be great for a boost of energy pre-workout. I love how the rhubarb changes so much after baking.

  9. You’ve won me over with the blueberry, rhubarb, cardamom, and pecan combo. Plus I’m always up for a good fruity tray bake!

  10. Sally says:

    You could legitimately have one of these for breakfast! Kellie I love how you roll. Rhubarb is something in short supply here so always crave it.

  11. Ruth Baillie says:

    Just wondering what to do with that rhubarb I bought last week and still have not used, so your timing is perfect. And I love anything flap-jacky and this looks lovely. And you use the rhubarb raw?

  12. Ruth Baillie says:

    PS. I hope you never go “normal” either

  13. I love your experimental recipes, it’s what makes your blog so unique, but I love this too. I am definitely trying to make the most of rhubarb at the moment.

  14. Wonderful pictures and recipe! Definitely inviting to try! 😊

  15. This looks so good! I would love to grab one! I have not baked with rhubarb for ages! You have inspired me now 🙂

  16. Cooksister says:

    I absolutely love this – and so easy to make too! Hubby has some rhubarb growing on the allotment and it might just end up in these bars 🙂

  17. Delicious! Love making my own bars- ideal for 11am at work 🙂

  18. Sarah says:

    Love! Rhubarb + blueberries + cardamom. What is not to like?!

  19. superfitbabe says:

    Blueberries are the best for spring! These bars look absolutely gorgeous and so so tasty!

  20. These look and sound fabulous! Will definitely try them!

  21. Shaun Bhatia says:

    These are amazing…

  22. Urvashi Roe says:

    I love how you refer to this as normal cooking! Ha! Lovely combo

    1. It is though! 😉

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