Rhubarb Bars from "More With Less" (& a giveaway!) by Lindsey | Dolly and Oatmeal

it's finally rhubarb season, at least at the markets.  although, i know if we were back home in new york, in my mom's garden, the rhubarb stalks wouldn't be quite able to harvest yet.  maybe a couple more weeks and we could make strawberry rhubarb crumble, or this maple blue-barb jam with lemon verbena that would be shooting up just about everywhere.  every year, around mid-march, we would anxiously anticipate any and every little green spout shooting out of the soil.  it didn't matter whether is was a weed or an asparagus shoot - we honored it all the same.  this is the time of year where the nightly frost would subside, and it would be safe to plant more delicate flowers, plants, and vegetables.  it's quite the shift planting in here in los angeles though.  it seems as if growing season starts a lot earlier, of which i'm not prepared for!  we have a small garden space now that i can't wait to literally get my hands into, so hopefully i will bring you an update from on garden on this coast one day ;)

in the meantime, let's talk about these rhubarb bars, and the lovely book they hail from!  

because rhubarb is such a fibrous, stalk i had always been wary of eating rhubarb sliced and baked like this.  i never thought rhubarb would taste that great prepared like that, but it so does!  in fact, i think you really get an appreciation for rhubarb's bright, tart flavor in these simple, delicious bars.  the crust is made from a short list of 4 ingredients, and same goes for the almond-rhubarb, just 4 ingredients, plus the rhubarb.  there's little that i love more when a little desert comes together in quickly. 

this recipe comes from the beautiful pages of more with less, by jodi moreno.  i've been a fan of jodi's site for years.  her creative ways of paring flavors with mostly plant-based dishes, has always caught my attention.  and her photographs have always served to shine on a light on her beautiful work.  i've come back to jodi's book so many times since receiving it. it serves as such a lovely guide,  giving you the tools like sauces, dressings, toppings,  and other condiments to use throughout the recipes in her (visually stunning) book.  more with less is a book to constantly turn to for simple, flavorful recipes, and cooking inspiration.  

for the giveaway:

  • to enter: leave a comment below sharing your favorite thing about spring! 
  • giveaway closes monday, may, 14th at 5pm PST
  • one winner will be chosen at random to recieve a copy of more with less
  • open to US residents only (sorry international friends)

good luck! XO

**UPDATE: giveaway now closed**

rhubarb bars | v & gf

jodi notes that you can use a variety of fruits here if rhubarb isn't your thing, or if you can't find it.  notably, she mentions fruit such as berries or apples which sound great.  i could also imagine peaches or nectarines being wonderful as well.

recipe from more with less by jodi moreno

print the recipe!

| makes nine 3-inch bars |


  • 1 cup oat flour
  • 1 cup brown rice flour
  • 1/2 cup maple syrup
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon sea salt

almond rhubarb filling

  • 2 cups almond slivers
  • 2 tablespoons oat flour
  • 2/3 cup palm sugar
  • 1/2 cup extra virgin olive oil
  • 1/2 pound (6 large stalks) rhubarb, cut in half lengthwise


  1. preheat oven to 350°F. 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).
  2. crust. 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-lines pan and press evenly on all sides.  bake for 10 minutes, remove, and allow to cool slightly while you prepare the filling.
  3. almond rhubarb filling.  put the almonds on a baking sheet and toast in the oven for 5 to 10 minutes, until golden.  transfer the almonds to food processor and add the oat flour, sugar, and olive oil, and pulse several times until you have a course but consistent mixture.  spread the mixture evenly on top of the crust.  arrange the rhubarb on top, any way you like.
  4. 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 several days on the countertop in an airtight container.

similar recipes:

strawberry oat cacao muffins

strawberry oat cacao muffins

maple blue-barb jam w/ lemon verbena

maple blue-barb jam w/ lemon verbena

strawberry-rhubarb & olive oil chocolate cake w/ chocolate whip 

strawberry-rhubarb & olive oil chocolate cake w/ chocolate whip 

Strawberry-Rhubarb & Olive Oil Chocolate Cake w/ Chocolate Whip by Lindsey | Dolly and Oatmeal

i know i said last week that i was essentially going to wait until memorial day weekend to break into rhubarb season and make a pie, but i couldn’t wait.  i saw these beautiful vibrant stalks and the first juicy strawbs at the market the other day, and i broke down and bought them.  maybe this is a totally cliche thing to do when you’re pregnant (or just an emotional human being) but cake, guys.  cake to ring in the fruity baking season that beats all others! 

as i’ve mentioned before, my one consistent go-to pregnancy craving has been strawberries.  from the beginning i was eating at least 2 pints per week, so, needless to say, strawberry season has been all i’ve been wanting/dreaming about!  there are so many ways to use strawberries, or any in-season berry for that matter.  but my fave is to really let the fruit shine in its most natural way.  so in this situation i thought topping the cake with these sweet, juicy babes was the only way to do them proper justice.

things i love about this cake:

  1. chocolate & rhubarb & strawberries = everything
  2. the cake is so light and subtle it can totally be eaten as breakfast :)
  3. the chocolate whip! fluffy, creamy, and adds just enough to make this cake a bit more luscious
  4. california olive ranch’s rockin’ new mild and buttery olive oil
  5. if you look at it from above it looks like a huge strawberry-topped doughnut 
  6. if you look at it from the side it looks like an even bigger cupcake ;)

but seriously, this is one of my favorite cakes i’ve made and shared here on the blog!  i hope you enjoy it! xo

*this post was created in partnership with california olive ranch.  all opinions, as always, are my own.  thank you for supporting the sponsors that keep dolly and oatmeal going!

strawberry-rhubarb & olive oil chocolate cake w/ chocolate whip | gf + df

i've been using superfine brown rice flour for baking for the last couple of months and have been loving how tender and delicate it makes baked goods.  you can certainly use regular brown rice flour here 1:1, but i would nudge you to try the superfine variety some day - it's really great to work with! (i bought this brand.) 

| makes one 8-inch round bundt cake // serves 8 |

  • 1 cup superfine brown rice flour
  • 1 cup (gluten free) oat flour
  • 1/3 cup cacao powder, plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup coconut sugar
  • 1/2 cup california olive ranch mild and buttery olive oil
  • 3 large farm eggs
  • 1 cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 1 cup sliced rhubarb
  • 1 pint strawberries, sliced or whole (depending on size)

chocolate whip

  • 1 can full-fat coconut milk, refrigerated overnight
  • 2 tablespoons cacao powder
  • 2 tablespoons powdered coconut sugar*
  • 2 teaspoons pure vanilla extract
  • pinch of salt

*to make powdered coconut sugar: blend 1/2 cup coconut sugar in a high-speed blender (preferably a Vitamix) on high for about 30-40 seconds, until powdery.  store extra in an air tight container.


  1. preheat oven to 350°F and oil an 8-inch bundt pan, dust pan with cacao powder and set aside.
  2. in a large bowl, whisk together the flours, cacao powder, baking powder, baking soda, and salt.  set aside.
  3. in another large bowl, beat together the sugar and oil with an electric mixer on medium-low speed until mixture is wet and sandy.  add the eggs one at a time, beating them on low until fully incorporated.  add the applesauce and vanilla, and beat together once more until mixed.  
  4. in 3-4 applications, add the dry ingredients to the wet and blend on low until mixed.  repeat until everything is incorporated. set the electric mixer aside and use a rubber spatula to fold in the sliced rhubarb.
  5. evenly distribute the batter in your prepared pan and smooth the top with the spatula.  
  6. bake until a cake tester inserted into the center of the cake comes out clean, about 35-40 minutes.  set cake on a cooling rack and allow it to cool completely.  once cool, run a thin knife around the sides to loosen it.  invert the cake onto a large plate, platter, or cake stand.
  7. frost with the chocolate whip and top with sliced or whole strawberries.  slice and serve, or cover cake lightly with parchment in the refrigerator.  leftover cake can be stored in the fridge for up to 3-4 days.

chocolate whip

  • turn coconut milk can over and open from the bottom.  pour out the coconut water (reserve for smoothies, etc.) and scoop the solidified coconut cream into a mixing bowl.  add the cacao powder, sugar, vanilla, and salt, and beat together with an electric mixer until all the ingredients are mixed and frothy.  taste for sweetness adding more sugar if necessary.  cover with cling wrap and refrigerate until ready to use. (cream can be made a day in advance.)

similar recipes:

maple blue-barb jam w/ lemon verbena

maple blue-barb jam w/ lemon verbena

chocolate olive oil bundt w/ salted maple almonds

chocolate olive oil bundt w/ salted maple almonds

strawberry oat cacao muffins

strawberry oat cacao muffins

a quick almond, oat + strawberry-rhubarb crumble by Lindsey | Dolly and Oatmeal

yesterday we celebrated mother's day, like we have been each year, at my parents' house, gardening, eating and talking, followed by more eating.  in the spirit of dessert, i had grand ideas of making more rhubarb meringue tarts, but instead i came prepared with some ingredients from home to put my mom's monstrous rhubarb bush to use in a different way than curd.

i've always been a fan of the humble, crumble dessert; of its many different flavors and fruit combinations.  i know we're all accustomed to the strawberry and rhubarb combo, but it's one of my favorites!  and it's only so many times each year that i get to enjoy their company together.  so for me, the rest of the crumble pairings were a no-brainer: rolled oats for nutty flavor and some added texture, slivered almonds for their toasty-ness and crunch, and ground ginger for some added spice.  and my favorite thing about crumbles? they can totally be prepared and baked waaaay ahead of time and then simply reheated when dessert-time rolls around!  dare i say it is the perfect dessert to whip up when all you want to do is spend time with loved ones without slaving in the kitchen for hours..?  

and thanks to my husband for taking the first and last shot in this post, and hand-credit goes to my mom in the rhubarb shot below ;)

a quick almond, oat + strawberry-rhubarb crumble (gluten-free + vegan)

| serves 4 |


  • 1 1/2 cups rhubarb (about 2 large rhubarb stalks), sliced into 1/2" pieces
  • 1 1/2 cups strawberries, cut into quarters
  • 1/4 cup + 1 tablespoon coconut palm sugar
  • 1 teaspoon arrowroot powder
  • 1 teaspoon fresh lemon juice
  • 1/2 cup gluten-free oat flour
  • 1/4 cup almond flour 
  • 1/4 gluten-free rolled oats
  • 1/4 cup slivered almonds
  • 1 teaspoon ground ginger
  • 1/4 cup coconut oil, softened or melted, plus more for oiling pan
  • pinch of fine grain sea salt


  • preheat oven to 350° and set aside an oiled 9" baking dish
  • in a large bowl, combine strawberries, rhubarb, 1 tablespoon of sugar, arrowroot powder and lemon juice.  set aside
  • in another large bowl, combine the oat flour, almond flour, rolled oats, slivered almonds, ginger, the remaining 1/4 cup of sugar, and salt.  once combined add the coconut oil a little bit at a time until you get a crumbly consistency
  • transfer fruit mixture to your baking dish; using your fingers, crumble the oat and almond mixture over the fruit.  cover with foil and bake in the center of your oven for 20 minutes, remove foil and bake for another 10-15 minutes - until fruit is bubbling and the topping is lightly browned and toasted