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5 from 1 vote

Paleo Strawberry Rhubarb Pie Bars

Ingredients

Shortbread

Fuit Layer

  • 1 cup chopped strawberries
  • 1 cup chopped rhubarb 1/4 inch pieces
  • 1 tablespoon lemon juice
  • 2 tablespoons maple syrup
  • 1/8 teaspoon salt
  • 1 tablespoon tapioca starch

Topping

  • 1/4 remaining shortbread dough
  • 1/4 cup chopped cashews

Glaze

Instructions

  • 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. 

Notes

Chopped almonds can be used in place of the cashews in the crumb topping