These Paleo Strawberry Rhubarb Pie Bars have a simple shortbread crust, a sweet fruity filling and topped with a crumb topping. They are so delicious and also vegan, gluten free, and naturally sweetened.
This is my first rhubarb recipe on my site which is kinda crazy, but I’m so glad to be sharing it. Paired with strawberry- a classic combo. Pie is probably the most popular rhubarb dessert so I had to make my popular crumb bars which have a similar vibe, but are so much easier to make.
Layers of Paleo Crumb Bars
This shortbread recipe is my tried and true go-to that is melt in your mouth good and sweetened just right. The strawberries are cooked down into a fresh, thick sauce. Almost like a jam, but not as jiggly or sweet. That is spread on a simple shortbread crust, topped with a crumble topping and baked until golden brown and delicious! I used cashews in the topping, but almonds could be used if you prefer.
The glaze is what I use for most of my desserts, a mix of coconut butter (or manna), maple syrup and a little water to thin it out. Lemon juice can be used in place of the water to give it a little more tang if desired. It’s sweet and just makes the best topping. It can be left off and they’ll still be good, but a glaze is always fun.
Storing Paleo Pie Bars
These are best stored in the fridge or they get a little soft and messy. They are very good straight from the fridge so it’s not a bad thing. If you want to serve them warm just plan to use a fork to eat them.
If you have rhubarb to use then you have to make these delicious paleo strawberry rhubarb pie bars. They are simple and just the right about of sweetness. Here are some more pie bars to try:
- Paleo Vegan Blueberry Pie Crumb Bars
- Vegan Paleo Strawberry Crumb Bars
- Paleo Vegan Mango Crumb Bars
- Vegan Paleo Peach Pie Crumb Bars
Paleo Strawberry Rhubarb Pie Bars
- 1/4 remaining shortbread dough
- 1/4 cup chopped cashews
- Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside.
- In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oil. Stir together until it is well mixed and everything is incorporated evenly. Press 3/4 of the mixture (the other 1/4 will be used for the topping) into the bottom of the pan and bake for 10-12 minutes, until golden brown around the edges.
- While the base is cooking, make the filling. In a sauce pan combine the strawberries, rhubarb, lemon juice, maple syrup, and salt. Cook over medium heat until thick, about 7 minutes. Combine the tapioca starch with a tablespoon of water until well combined and pour that into the mixture, stir until thick, about 1-2 minutes. Turn off the heat and let cool until ready to use.
- Once the base is cooked let cool 5 minutes. While that is cooling add chopped cashews to the remaining dough for the crumb topping.
- Spread the strawberry rhubarb sauce on the base then sprinkle the crumb mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20 minutes, or until golden brown.
- Let cool before adding a glaze. Make sure the coconut butter is soft. You may need to microwave it for 30 seconds and stir first. Make the glaze: In a small bowl, combine the coconut butter, maple syrup, vanilla and lemon juice. Add water if as needed to get smooth. Drizzle over bars.
- These are easiest to cut and serve after being refrigerated. Also, store any leftovers covered in the fridge.