Paleo Rhubarb Crumb Bars

Have you ever heard the advice to take one thing off before you leave the house?

We’re obviously not talking vital clothing or shoes, but an accessory of some kind like a scarf or necklace.

I’m not so sure about that advice.  In the world of clothing and necklace layering, sometimes more is more.  It all depends on the outfit and occasion.  Not to mention your mood.  You feel like wearing three necklaces, go for it!

The same is true for food sometimes.  Yeah, I love a simply seared steak with its marbling shining though.  Or the flavor of a perfectly baked piece of wild king salmon.

There are those times when simple just won’t cut it.  Like with these Paleo Rhubarb Crumb Bars.  They started out plenty good enough with a nutty shortbread base, frangipane, and tons of rhubarb.  As I was preparing them, I knew that wasn’t enough.

They needed crumb topping.

Because what doesn’t???

It was the best decision ever.  These bars have everything going for them.  They’re paleo, so we’re steering clear of grains and refined sugar.  They feature one of my favorite spring and summer ingredients: rhubarb!  They have textures galore: hey creamy, crunchy, and melt in your mouth!  And the contrast from the rich nuts, sweet coconut sugar, and tart rhubarb is perfection.  The tartness rhubarb provides is so wonderfully unique.

Basically what I’m saying is put on all the necklaces and make these bars!

Paleo Rhubarb Crumb Bars

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★★★★★

5 from 1 reviews

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 9 bars 1x

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Ingredients

Scale 1x2x3x

!Crust

½ cup almond flour

½ cup hazelnut flour

2 tablespoons tapioca starch

2 tablespoons coconut sugar

2 tablespoons olive oil

!Almond paste

1/2 cup almond flour

½ cup super creamy natural almond or pecan butter

1 tablespoon tapioca starch

1/3 cup coconut sugar

¼ cup olive oil

1 teaspoon pure vanilla extract

!Filling

2 ½ cups rhubarb, sliced ¼ inch thick

Zest of one lemon

3 tablespoons lemon juice

!Topping

1 cup almond flour

½ cup chopped hazelnuts

1 tablespoon coconut sugar

1 tablespoon coconut flour

1 tablespoon tapioca starch

¼ cup olive oil

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Instructions

Preheat oven to 350 degrees F.  Line an 8 or 9 inch square pan with parchment paper.

 

Make the crust.  In a medium bowl, stir together almond and hazelnut flour, along with tapioca starch and coconut sugar.  Add the oil and stir until the dough comes together.  Press into the bottom of the pan.

 

Wipe out the bowl and make the almond paste.  Stir together the almond flour and butter, along with the tapioca, sugar, vanilla, and olive oil until a relatively creamy and spreadable paste forms.  You can use a food processor to get it super creamy but the almond butter and some stirring does the trick quite well.

 

Spread the paste over the crust.  Wipe the bowl out again and stir together the rhubarb and lemon juice and zest.  Pour over the paste and spread into an even layer.

 

Wipe the bowl out again and make the topping.  Stir together the almond flour, hazelnuts, coconut sugar and flour, and tapioca.  Add the oil and stir until clumps form.  Sprinkle over the rhubarb and bake 50-60 minutes until the rhubarb is knife tender.  Cool completely in the pan before cutting and serving.  Bars may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from [Bakerita|https://www.bakerita.com/raspberry-rhubarb-almond-bars-gluten-free-paleo/]

Keywords: paleo, gluten free, rhubarb