Strawberry Rhubarb Crumb Bars (Paleo, Vegan)

These deliciously sweet-tart Strawberry Rhubarb Crumb Bars have a ‘buttery’ shortbread crust with a walnut crumb topping. They are paleo, vegan, gluten-free, grain-free and sweetened with maple syrup. Only 10 ingredients and simple to make!

For weeks I’ve been waiting for rhubarb to come to my market and finally it’s here. I love the tangy taste with a texture that’s like a cross between celery and green apple. Botanically speaking rhubarb is a vegetable but it’s usually considered a fruit.

We eat the stalks, never the leaves, they are poisonous. Since it has a juicy sour taste, it pairs very well with strawberries. And given that they both arrive at the same time in the garden, it’s an irresistible combination.

This recipe is simple with lots of fruit. There are only 10 ingredients and it’s sweetened with maple syrup. If you prefer, honey works well too. The crust is mostly almond flour which makes it even healthier and grain free.

The filling is made with rhubarb and strawberries, maple syrup, lemon and a a little tapioca for thickening.  I don’t add too much sweetener, I let the taste of the fruit shine through.

Leave the strawberries whole if small and cut in half if larger. It’s nice to see pieces of the whole fruit in the filling.

Before baking, we cook the fruit in a pot until softened.

There is a simple almond dough crust sweetened with maple syrup and held together with coconut oil . Part of it is used to make the bottom crust and then walnuts are added to make the crumb topping.

It’s simple, only one bowl required.

Bake the bottom crust first, then add the cooked strawberry/rhubarb mixture and top with the crumb topping.

Bake in the oven until golden brown and fruit is a little bubbly.

Let the bars cool completely.  If you cut them when warm they will crumble.

Serve them alone or with a little bit of coconut whipped cream.  Yes, I think coconut whipped cream is good on all fruit desserts.

You’ll love the sweet-tart nutty flavor of theses Strawberry Rhubarb Bars.  It’s a summer dessert that’s easy to make, full of fruit and delicious.  Since it’s a healthy fruit treat, you can even enjoy it for breakfast.

If you like this recipe try these other delicious paleo fruit desserts:

Blueberry Crumb Bars

Strawberry Rhubarb Cobbler

Strawberry Rhubarb Compote

If you give this recipe a try, please let us know what you think! Give it some stars or leave a comment. ♥

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Strawberry Rhubarb Crumb Bars

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Deliciously sweet-tart strawberry rhubarb crumb bars with a walnut crumb topping! Sweetened with maple syrup, paleo, vegan and gluten-free. Simple to make!

• Author: Ingrid DeHart
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 servings 1x
• Category: Dessert, Snack
• Method: Simmer, Bake
• Cuisine: Paleo, Vegan, Gluten Free, Naturally Sweetened

Ingredients

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Strawberry Rhubarb Filling

• 1 cup strawberries, organic is best, leave small ones whole, cut others in half
• 2 cups rhubarb cut into 1/2 inches pieces
• 3 tablespoons maple syrup or honey
• Pinch of Celtic sea salt
• 1 teaspoon lemon juice
• 1 tablespoon tapioca flour

Almond Shortbread Crust

• 1/3 cup melted coconut oil, 74 grams
• 2 cups almond flour, 224 grams
• 1/4 cup coconut flour
• 1/4 teaspoon Celtic sea salt
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup or honey

Crumb Topping

• 1/4 of the almond shortbread crust mixture
• 1/4 cup chopped walnuts

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Instructions

Strawberry Rhubarb Filling

1. In a medium saucepan combine rhubarb, strawberries, and maple syrup. Warm over medium-low heat until it begins to get a little juicy. 1-2 minutes.
2. Keep cooking until slightly softened and bubbly, about 4-6 minutes. Stir frequently to prevent sticking. Then remove from heat and set aside to cool while you prepare the crust.

Almond Shortbread Crust

1. Preheat oven to 350 degrees and line a 8 or 9” square pan with parchment paper.
2. Melt the coconut oil in a small pan on low heat.
3. In a medium bowl, mix together the almond flour, coconut flour and salt.
4. Add coconut oil, maple syrup and vanilla. Mix together until evenly combined.
5. Take out 1/4 of the dough (about 107 grams) and set aside for the crumb topping.
6. Press the remaining dough into the bottom of the pan and bake for 12-15 minutes, until lightly golden brown.
7. Let cool 5 minutes.

Crumb Topping

1. Add chopped walnuts to the dough you set aside and mix until evenly combined.
2. Pour the strawberry/rhubarb mix into the cooked crust and spread out evenly.
3. Sprinkle the crumb topping evenly on top.
4. Bake for 25-30 minutes or until the top is golden brown and fruit begins to bubble.
5. Let cool until fruit is firm, 60 minutes or put in the refrigerator for 30 minutes.
6. Cut into 9 squares and serve alone or with coconut whipped cream.
7. Store leftovers in a well-sealed container in the refrigerator for 2 days.

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