Print Recipe
5 from 1 vote

Strawberry & Rhubarb Bars

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan


For the Base:

  • 1 1/2 cups almond flour
  • 1/3 cup coconut flour
  • 1/3 cup melted coconut oil or butter
  • 3 tbsp honey or other sweetener
  • 1/2 tsp baking soda

For the Filling:

  • 3 cups rhubarb chopped
  • 1 1/2 cups strawberries chopped
  • 2 tbsp honey
  • 2 tbsp water

For the Topping:

  • 2 tbsp honey or other sweetener
  • 2 tbsp melted coconut oil or butter
  • 1/2 cup coconut
  • 1 tbsp coconut flour
  • 1/2 cup finely chopped toasted nuts


  • Preheat the oven to 150 degrees celsius (300 degrees Fahrenheit)
  • In a pan over medium-low heat let the chopped rhubarb, strawberries, honey and water simmer for approx 20 minutes until the fruit has begun to break down. Once the fruit has become a stewed consistency, remove from the heat and set aside, it will thicken as it cools
  • In a mixing bowl combine the ingredients for the base
  • Line a 9 x 9 inch baking tin with tin foil
  • Empty the dough into the tin and pat down to form a 1.5-2 cm thick base. Place in the oven and let bake for approx 10 minutes until it begins to turn a golden brown
  • While the base is cooking, in a bowl mix together the ingredients for the topping
  • Remove from the oven and top with the Strawberry and Rhubarb filling and then top with a thin layer of the topping. Place back in the oven and bake for 15-20 minutes until the nuts begin to golden in colour
  • Let completely cool before lifting the bars out of the baking pan using the tin foil. Cut into square and enjoy! Best stored in the fridge for up to 5 days.