Name: No-Bake Rhubarb and Lemon Velvet Bars
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups rolled oats; 1 cup raw cashews, soaked for 4 hours and drained; 1/4 cup coconut oil, melted; 1/4 cup maple syrup; 1 teaspoon vanilla extract; 1 cup rhubarb, chopped; 1/2 cup fresh lemon juice (about 2 lemons); 1/4 cup coconut cream; 1/4 cup powdered sugar or coconut sugar; Zest of 1 lemon; Pinch of salt

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These no-bake rhubarb and lemon velvet bars are a refreshing and light dessert that perfectly balances the tartness of rhubarb with the zesty zing of fresh lemon. The creamy texture combined with a satisfying oat and cashew crust makes these bars the perfect snack or treat to enjoy on a warm day. With minimal prep time, they are a simple yet delicious option for anyone looking to add a fruity twist to their dessert repertoire.

No-Bake Rhubarb and Lemon Velvet Bars

Ingredients

1 ½ cups rolled oats

1 cup raw cashews, soaked for 4 hours and drained

¼ cup coconut oil, melted

¼ cup maple syrup

1 teaspoon vanilla extract

1 cup rhubarb, chopped

½ cup fresh lemon juice (about 2 lemons)

¼ cup coconut cream

¼ cup powdered sugar or coconut sugar

Zest of 1 lemon

Pinch of salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Line an 8x8-inch pan with parchment paper.

In a food processor, pulse the rolled oats until they form a coarse flour. Add the soaked cashews, coconut oil, maple syrup, and vanilla extract. Process until a sticky dough forms.

Press the mixture firmly into the base of the prepared pan, forming an even crust.

In a blender, combine the chopped rhubarb, lemon juice, coconut cream, powdered sugar, lemon zest, and a pinch of salt. Blend until smooth and creamy.

Pour the rhubarb-lemon mixture over the oat crust and spread evenly to cover the base.

Refrigerate for at least 4 hours or until the bars set firmly.

Once set, cut into bars and serve chilled. Store leftovers in the refrigerator.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 4 hours 15 minutes (including chilling time)

Servings: 9 bars

Variations

Sweetener Substitutes: I sometimes swap the maple syrup with agave or honey for a different flavor profile.

Add Fresh Berries: If you’re looking to add extra fruit flavor, consider blending in some fresh berries like strawberries or raspberries with the rhubarb for a new twist.

Nut-Free Version: If I’m making these bars for someone with a nut allergy, I substitute the cashews with sunflower seeds or a blend of pumpkin seeds for a crunchy texture.

Storage/Reheating

These No-Bake Rhubarb and Lemon Velvet Bars should be stored in an airtight container in the refrigerator for up to a week. They are best served chilled, and there’s no need to reheat them, as they are meant to be enjoyed cool.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, I can definitely use frozen rhubarb. Just be sure to thaw and drain any excess liquid before using it in the recipe.

How long should I refrigerate the bars before serving?

I recommend refrigerating the bars for at least 4 hours, or until they’ve set firmly. If I’m in a hurry, I sometimes let them chill for a bit longer to ensure they are fully set.

Can I make these bars ahead of time?

Yes, I love making these bars ahead of time! They store really well in the fridge, so they’re perfect for preparing a day or two before serving.

Can I make a bigger batch of these bars?

Definitely! If I need more servings, I just increase the ingredients proportionally and use a larger pan, keeping in mind that the chilling time might vary slightly.

Can I substitute coconut cream for another ingredient?

If I don’t have coconut cream, I can substitute it with cashew cream or any other non-dairy cream. The coconut flavor will be less pronounced, but it will still be creamy and delicious.

Conclusion

These No-Bake Rhubarb and Lemon Velvet Bars are a perfect combination of refreshing, tangy, and creamy flavors. They are quick to prepare, healthy, and perfect for anyone looking for a light, satisfying treat. The fact that they require no baking makes them an even more convenient option for busy days. Whether I’m serving them at a summer gathering or just enjoying them as a personal snack, I know they’ll always hit the spot.

Recipe:

No-Bake Rhubarb and Lemon Velvet Bars

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Author: Cheryl
Total Time: 4 hours 15 minutes (including chilling time)
Yield: 9 bars
Diet: Vegan

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Description

Instructions

Line an 8x8-inch pan with parchment paper.
In a food processor, pulse the rolled oats until they form a coarse flour. Add the soaked cashews, coconut oil, maple syrup, and vanilla extract. Process until a sticky dough forms.
Press the mixture firmly into the base of the prepared pan, forming an even crust.
In a blender, combine the chopped rhubarb, lemon juice, coconut cream, powdered sugar, lemon zest, and a pinch of salt. Blend until smooth and creamy.
Pour the rhubarb-lemon mixture over the oat crust and spread evenly to cover the base.
Refrigerate for at least 4 hours or until the bars set firmly.
Once set, cut into bars and serve chilled. Store leftovers in the refrigerator.