Crispy Strawberry Rhubarb Bars – Guilt-Free Treat
Crispy Strawberry Rhubarb Bars – A guilt-free treat that’s better than takeout and packed with fresh fruit. After making these many times, I discovered the trick to a perfect crispy crust. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Pecan Pie Oatmeal Cookies and Irresistible Loaded Potato Taco Bowl.
Why This Crispy Strawberry Rhubarb Bars – Guilt-Free Treat Is Pure Comfort
- Packed with fresh strawberries and rhubarb
- Crispy almond flour crust that's gluten-free
- Easy to make and perfect for any season
- Better than takeout and a healthier treat
What You'll Need for Crispy Strawberry Rhubarb Bars – Guilt-Free Treat
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Almond flour
- Fresh strawberries
- Rhubarb
- Eggs
- Honey
- Vanilla extract
- Salt
- Vanilla extract
- Honey
- Optional: Fresh mint leaves
📝 Ingredient Notes
- Almond flour: Make sure to use superfine almond flour for the best texture.
🛒 Tools & Equipment I Recommend
- Superfine Almond Flour — Gives the perfect crispy texture to these bars → See on Amazon
- Food Processor — Makes quick work of combining the crust ingredients → See on Amazon
How to Make Crispy Strawberry Rhubarb Bars – Guilt-Free Treat
- Prepare the crust: In a food processor, combine almond flour, salt, and honey. Pulse until well combined. Add eggs and vanilla extract, then process until the dough comes together.
- Prepare the filling: In a bowl, mix together diced strawberries, rhubarb, honey, and vanilla extract.
- Assemble the bars: Press half of the crust dough into a lined baking dish. Spread the fruit filling evenly over the crust. Crumble the remaining crust dough over the fruit filling.
- Bake: Bake at 350°F (175°C) for 25-30 minutes, or until the crust is golden and the fruit filling is bubbling.
- Cool and serve: Allow the bars to cool completely before slicing and serving. Garnish with fresh mint leaves if desired.
Cook's Tips for Perfect Crispy Strawberry Rhubarb Bars – Guilt-Free Treat
- Common mistake and fix: Don't overmix the crust dough or it will become too sticky. If this happens, add a little more almond flour.
- Pro tip: For a more intense strawberry flavor, use frozen strawberries that have been thawed and drained.
- Pro tip: To make these bars ahead, store them in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Storing & Reheating Crispy Strawberry Rhubarb Bars – Guilt-Free Treat
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: These bars can be made up to 2 days ahead and stored in the refrigerator.
Freezing Crispy Strawberry Rhubarb Bars – Guilt-Free Treat
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a nut-free version, substitute almond flour with coconut flour or oat flour.
- Best substitution: If you can't find fresh rhubarb, you can substitute it with an equal amount of diced apples.
- Make-ahead: These bars can be made up to 2 days ahead and stored in the refrigerator.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the crust is too crumbly, add a little more honey. If it's too sticky, add a little more almond flour.
Want to level up this recipe?
High-quality baking dish — Ensures even baking and easy removal of these delicious bars → Check price on Amazon
Crispy Strawberry Rhubarb Bars – Guilt-Free Treat
Ingredients
Main Ingredients
- Almond flour
- Fresh strawberries
- Rhubarb
- Eggs
- Honey
- Vanilla extract
Seasonings
- Salt
- Vanilla extract
- Honey
Optional Toppings
- Fresh mint leaves
Instructions
- Prepare the crust: In a food processor, combine almond flour, salt, and honey. Pulse until well combined. Add eggs and vanilla extract, then process until the dough comes together.
- Prepare the filling: In a bowl, mix together diced strawberries, rhubarb, honey, and vanilla extract.
- Assemble the bars: Press half of the crust dough into a lined baking dish. Spread the fruit filling evenly over the crust. Crumble the remaining crust dough over the fruit filling.
- Bake: Bake at 350°F (175°C) for 25-30 minutes, or until the crust is golden and the fruit filling is bubbling.
- Cool and serve: Allow the bars to cool completely before slicing and serving. Garnish with fresh mint leaves if desired.
Notes
- Chef tip: For a nut-free version, substitute almond flour with coconut flour or oat flour.
- Best substitution: If you can't find fresh rhubarb, you can substitute it with an equal amount of diced apples.
- Make-ahead: These bars can be made up to 2 days ahead and stored in the refrigerator.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the crust is too crumbly, add a little more honey. If it's too sticky, add a little more almond flour.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: These bars can be made up to 2 days ahead and stored in the refrigerator.
Nutrition Per Serving
- Calories: 220
- Protein: 6g
- Fat: 14g
- Carbs: 24g
- Fiber: 4g
- Sugar: 18g
- Sodium: 60mg
- Cholesterol: 60mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Strawberry Rhubarb Bars – Guilt-Free Treat FAQs
Yes, these bars can be made up to 2 days ahead and stored in the refrigerator.
If the crust is too crumbly, add a little more honey. If it's too sticky, add a little more almond flour.
Yes, for a more intense strawberry flavor, use frozen strawberries that have been thawed and drained.
Yes, these bars are made with almond flour and are naturally gluten-free.
No, these bars are best baked in the oven for even cooking.
A Warm Final Note
I can’t wait for you to try Crispy Strawberry Rhubarb Bars – Guilt-Free Treat and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
