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Strawberry Paleo Rhubarb Bars

Strawberry Paleo Rhubarb Bars for a Guilt-Free Delight

Discover the delicious Strawberry Paleo Rhubarb Bars, a guilt-free dessert combining strawberries and rhubarb in a wholesome, gluten-free treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 bars
Course: Dessert
Cuisine: Paleo
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Almond Flour Finely ground for the best texture
  • 1/4 cup Coconut Flour Can substitute with extra almond flour
  • 1/2 teaspoon Salt Essential for balancing sweetness
  • 1 teaspoon Vanilla Extract Use pure vanilla for stronger flavor
  • 1/4 cup Maple Syrup Acts as a natural sweetener
  • 1/2 cup Coconut Oil Melted; can substitute with butter if not following paleo
For the Filling
  • 2 cups Strawberries Fresh or frozen, thawed and drained
  • 1 cup Rhubarb Fresh is ideal, but frozen can substitute
  • 2 tablespoons Lemon Juice Fresh squeezed is best
  • 2 tablespoons Tapioca Starch Can substitute with cornstarch
For the Topping
  • 1 cup Cashews Can substitute with pecans or walnuts
  • 1/4 cup Coconut Butter Can substitute with melted white chocolate
  • as needed tablespoons Water Use as needed for desired glaze consistency

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Spatula
  • Medium saucepan
  • Small Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper.
  2. Combine almond flour, coconut flour, salt, vanilla extract, maple syrup, and melted coconut oil in a mixing bowl until crumbly.
  3. Press three-quarters of the crust mixture into the lined dish evenly and bake for 10-12 minutes until lightly golden.
  4. In a medium saucepan, combine strawberries, rhubarb, lemon juice, and a pinch of salt; simmer for 7 minutes.
  5. Mix tapioca starch with water until smooth and stir into the simmering fruit filling; cook for another 2-3 minutes until thickened.
  6. Allow filling to cool slightly before pouring over the baked crust.
  7. Incorporate chopped cashews into the remaining crust mixture and crumble over the fruit filling.
  8. Return to the oven and bake for another 20 minutes until golden and bubbly.
  9. Mix melted coconut butter, maple syrup, vanilla extract, and lemon juice in a bowl; whisk until smooth and adjust with water as needed.
  10. Cool bars in the pan for at least 2 hours, then drizzle with glaze before cutting into squares.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 18gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 150mgPotassium: 180mgFiber: 3gSugar: 7gVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Store in an airtight container for up to 5 days in the fridge for optimal freshness.

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