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Strawberry and rhubarb cheesecake crumble bars

These vegan strawberry rhubarb crumble bars are great to celebrate the beginning of summer and to use up those last rhubarb stems. Plus they can be made gluten free if using gluten free oats. Step aside spring, here comes summer with all its delicious treats!
Course Dessert, Snack, sweets
Keyword dessert, gluten free, oil free, snack, tofu, vegan

Ingredients

base

  • 150 g oat flour
  • 100 g ground almonds
  • 120 g apple sauce
  • 1 Tbsp maple syrup

cheesecake filling

  • 300 g silken tofu
  • 80 g maple syrup *
  • 60 g cahew butter
  • 1 Tsp vanilla extract
  • 40 g vanilla custard powder **
  • 1/2 Tsp baking powder
  • 3 Tbsp lemon juice
  • 1/2 Tsp lemon juice

strawberry and rhubarb layer

  • 200 g strawberries
  • 100 g rhubarb
  • 1 lemon juice
  • 1 Tsp chia seeds

crumble topping

  • 50 g oat flour
  • 30 g coconut sugar
  • 1 heaped Tbsp (25g) cashew butter (you can use -vegan- butter instead)

Instructions

  • Preheat the oven to 200C and line small brownie tin with parchment paper.
  • Bring rhubarb and strawberries to a simmer and cook for 15 minutes until everything is soft and mashable. Mix in the lemon juice and chia seeds and set aside.
  • Make the base by mixing together the ingredients to form a slightly sticky dough. Press into the tin, then bake for around 20 minutes until lightly golden.
  • Meanwhile prepare the filling by blending the silken Tofu, maple syrup (or dates) vanilla extract, cashew butter, custard powder and lemon juice and zest together in a blender until completely smooth.
  • Once the base is ready, remove it from the oven and spread the cheesecake filling evenly on top. Bake again for 20 minutes.
  • In a small bowl mix together all the ingredients for the crumble topping. Should it be very dry, add some plant milk, but be careful and make sure it does not become too moist.
  • Evenly distribute the strawberry and rhubarb „jam“ onto the cheesecake filling, then sprinkle the crumble on top and bake for another 15 minutes until the surface is golden.
  • Remove from the oven, let cool COMPLETELY before slicing up and Enjoy!

Notes

*the cheesecake filling can also be sweetened with dates instead of maple syrup. Therefore you need to soak 100g (already pitted) dates in warm water, drain and use as the syrup. You might need to blend the mixture longer then to get a completely smooth concistency with  no remaining chunks!
**vanilla custard powder can be substituted with the same amount of cornstarch plus 1 additional Tsp vanilla extract.