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Paleo Strawberry Rhubarb Crumb Bars


  • Total Time: 1 hour 15 minutes
  • Yield: 9 bars 1x

Ingredients

Scale

Crust

  • ½ cup melted coconut butter
  • 2/3 cup coconut flour
  • 2 tablespoons pure maple syrup

Filling

  • 2 cups rhubarb, sliced about ½ inch thick
  • 2 cups strawberries, quartered (or blueberries or peaches – get creative!)
  • 2 tablespoons pure maple syrup
  • Juice of 1 lemon
  • 2 tablespoons tapioca starch

Topping

  • 1 cup almond flour
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • ½ cup walnuts

Instructions

  1. Preheat oven to 350 degrees F.
  2. Make the crust. In a medium bowl, stir together coconut butter, coconut flour, and maple syrup. Press into an 8 inch square pan and bake about 15 minutes until light golden brown.
  3. In the meantime, make the filling. You can totally do this in the same bowl as the crust, just wipe it out. Stir together the rhubarb, strawberries, syrup, lemon juice, and tapioca until fully combined. Allow to sit for about 10 minutes.
  4. Make the topping. In a small bowl, stir together almond flour, maple syrup, oil, and salt until sticky clumps form. Stir in the walnuts.
  5. Once the crust is baked, top with the filling, leaving most of the juice in the bowl, and finish with the topping. Bake 40-45 minutes, until golden brown and top and the filling is bubbling. Cool completely in the pan before cutting and serving.
  6. Bars may be stored in an airtight container at room temperature for up to 4 days or frozen, individually wrapped in parchment and foil, and placed in an airtight container for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from Against All Grain

  • Prep Time: 15 minutes
  • Cook Time: 1 hour