Strawberry Paleo Rhubarb Bars for a Healthy Summer Dessert

Name: Strawberry Paleo Rhubarb Bars
Prep time: 40 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/4 cups almond flour (King Arthur recommended); 2 tbsp coconut flour; 1/4 tsp salt; 1 tsp vanilla; 1/3 cup maple syrup; 1/3 cup coconut oil (melted and cooled); 1 cup strawberries (hulled, sliced 1/4 inch); 1 cup rhubarb (sliced into 1/2 inch chunks); 1 tbsp lemon juice; 3 tbsp maple syrup; 1/8 tsp salt; 1/4 tsp ground ginger; 1 tbsp tapioca starch (Bob’s Red Mill recommended); 1/4 portion of the shortbread dough (reserved from base); 1/4 cup cashews (roughly chopped into 1/8 inch pieces); 1/4 cup coconut butter (melted smooth); 2 tbsp maple syrup; 1 tsp vanilla; 3 tbsp water

By:

Ruby Bennett

Published:

June 6, 2026

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Why You’ll Love These Rhubarb Bars

If you are looking for a paleo friendly dessert that captures the bright flavors of spring, these Strawberry Paleo Rhubarb Bars are exactly what you need. They are made with almond flour and coconut flour, sweetened only with maple syrup, and ready in under an hour. Here is why they deserve a spot in your baking rotation:

Paleo friendly: No grains, refined sugar, or dairy. Just wholesome ingredients.
Fresh seasonal flavors: Tart rhubarb and sweet strawberries pair beautifully.
Simple ingredients: Most are pantry staples like almond flour, coconut oil, and maple syrup.
Ready in under an hour: Total time is 50 to 70 minutes, so you can whip these up on a weekday.
Naturally sweetened: Only maple syrup is used, no refined sugar at all.

I like that these bars taste like spring in every bite, and they fit perfectly into a grain free lifestyle. If the rhubarb is on the greener side, do not worry about the color. The flavor is just as bright and the bars will still taste like spring. For another take on this flavor combo, check out our Strawberry Rhubarb Crumb Bars.

Jump to:

Why You’ll Love These Rhubarb Bars
What Kind of Rhubarb Should I Use?
Options for Substitutions
Watch Out for These Mistakes While Baking
What to Serve With Rhubarb Bars?
Storage Instructions
Estimated Nutrition
Ingredients
Step 1: Prepare the Pan and Make the Shortbread Base
Step 2: Cook and Thicken the Rhubarb Strawberry Filling
Step 3: Prepare the Topping and Assemble the Bars
Step 4: Bake Until Golden and Add the Glaze
Step 5: Glaze and Cool
Frequently Asked Questions
Can I use frozen rhubarb for paleo strawberry rhubarb bars?
How do you thicken paleo fruit bars without cornstarch?
What is a good substitute for almond flour in paleo baking?
Are these strawberry rhubarb bars keto friendly?
How long do paleo fruit bars last in the fridge?
Can I make these bars nut free?
Strawberry Paleo Rhubarb Bars
Ingredients
Instructions
Last Step:
Notes
Nutrition
Did you make this recipe?

What Kind of Rhubarb Should I Use?

Fresh rhubarb is best, and it is in season from spring through early summer. You can find it at grocery stores or farmers markets. Color varies from deep red to pale green, and while red stalks look prettier, the taste is the same. Green rhubarb works perfectly fine.

Important: Always discard rhubarb leaves because they are toxic. Only use the stalks.

If you only have frozen rhubarb, you can use it. Thaw it completely and drain off the excess liquid. Pat it dry with paper towels if needed. This step prevents the bars from turning soggy.

Options for Substitutions

This recipe is flexible. Here are common substitutions, depending on what you have on hand or your dietary needs:

Ingredient	Suggested Substitute	Notes
Almond flour	Sunflower seed flour or tiger nut flour	Nut free option; may turn bars slightly green but safe.
Coconut flour	Extra 1/4 cup almond flour	Omit coconut flour and add additional almond flour.
Maple syrup	Honey (1:1)	Honey works well if not strictly paleo.
Coconut oil	Melted ghee or butter	Use if not strict paleo; keeps texture similar.
Strawberries	Raspberries, blueberries, or all rhubarb	Use 2 cups total fruit if using all rhubarb.
Tapioca starch	Arrowroot powder	Use same amount; both are paleo friendly.
Cashews	Macadamia nuts or blanched almonds	Soak in hot water 30 minutes before chopping for better texture.

Don’t be afraid to experiment. I have made these bars with sunflower seed flour for a nut free version, and they turned out great even with a slight green tint.

Watch Out for These Mistakes While Baking

Even experienced bakers can run into trouble with fruit bars. Here are four common mistakes and how to avoid them:

Not pre baking the crust long enough: The base needs 10 to 12 minutes until lightly golden. If you skip this, the crust will turn mushy.
Skipping the cooling step for the filling: Let the rhubarb strawberry filling cool to room temperature before spreading it over the crust. A hot filling will make the crust soggy.
Adding tapioca starch dry to the fruit: Always dissolve the tapioca starch in water first (whisk it in a small bowl). Otherwise you will get clumps of starch in the filling.
Crumbling the cashew topping in uniform pieces: Aim for a mix of smaller and larger crumbles. Varying the size gives better texture and more interesting browning.

What to Serve With Rhubarb Bars?

These bars are delicious on their own as a snack or dessert. But if you want to dress them up, here are some ideas:

With a scoop of vanilla ice cream or coconut milk ice cream for a dairy free treat.
Alongside a hot cup of coffee or tea. I think they are wonderful with a morning latte.
Topped with fresh berries and a dollop of coconut whipped cream for a pretty dessert at gatherings.
Pair with a smoothie or Greek yogurt for a satisfying breakfast (yes, I eat these for breakfast sometimes).

Storage Instructions

Store the bars in an airtight container in the refrigerator for up to 5 days. I like to cut them into squares first so they are easy to grab.

To freeze, wrap individual pieces in parchment paper and place them in a freezer safe container. They will keep for up to 3 months. You can also freeze the whole pan.

To thaw, move the bars to the refrigerator overnight, or let them sit at room temperature for about 30 minutes. The bars taste great chilled or at room temperature.

Time and yield: Preparation time is 20 to 30 minutes, cooking time is 30 to 40 minutes, total time 50 to 70 minutes. Difficulty level is medium. The recipe yields 12 pieces. For another delicious variation, try our Rhubarb Crumble Bars.

Estimated Nutrition

These numbers are for the whole recipe, without optional ingredients:

Calories: 1900 to 2100
Protein: 25 to 30 g
Fat: 120 to 135 g
Carbohydrates: 180 to 200 g

These are rough estimates and will vary based on exact brands and substitutions. For more paleo dessert inspiration, check out these healthy paleo strawberry rhubarb bars.

Ingredients

Dough Base:

2 1/4 cups almond flour (King Arthur recommended)
2 tbsp coconut flour
1/4 tsp salt
1 tsp vanilla
1/3 cup maple syrup
1/3 cup coconut oil (melted and cooled)

Fruit Filling:

1 cup strawberries (hulled, sliced 1/4 inch)
1 cup rhubarb (sliced into 1/2 inch chunks)
1 tbsp lemon juice
3 tbsp maple syrup
1/8 tsp salt
1/4 tsp ground ginger
1 tbsp tapioca starch (Bob’s Red Mill recommended)

Crumb Topping:

1/4 portion of the shortbread dough (reserved from base)
1/4 cup cashews (roughly chopped into 1/8 inch pieces)

Glaze:

1/4 cup coconut butter (melted smooth)
2 tbsp maple syrup
1 tsp vanilla
3 tbsp water

Step 1: Prepare the Pan and Make the Shortbread Base

Preheat your oven to 350°F. Line a 9×13 inch baking dish with parchment paper, leaving some overhang for easy removal.

In a bowl, mix the almond flour, coconut flour, salt, vanilla, maple syrup, and melted coconut oil. Stir until a crumbly dough forms. Reserve one quarter of the dough for the topping. Press the remaining three quarters firmly into the prepared pan to form an even base.

Bake the base for 10 to 12 minutes, until it is lightly golden and set but still tender. This pre baking step is crucial to support the filling without drying out.

Step 2: Cook and Thicken the Rhubarb Strawberry Filling

While the base bakes, combine the sliced strawberries, rhubarb chunks, lemon juice, maple syrup, and salt in a saucepan over medium heat. Simmer for about 7 minutes, stirring occasionally, until the fruit breaks down and releases its juices.

In a small bowl, whisk the tapioca starch with 1 tablespoon of water until smooth. Pour this slurry into the fruit mixture and stir constantly. Cook for another 1 to 2 minutes, until the filling thickens and turns glossy. Remove from heat and let it cool for a few minutes. Do not skip this cooling step, as a hot filling can make the crust soggy.

Step 3: Prepare the Topping and Assemble the Bars

Remove the baked base from the oven and let it cool slightly. Stir the chopped cashews into the reserved quarter of shortbread dough until evenly distributed.

Spread the cooled rhubarb strawberry filling evenly over the warm base, leaving a 1/4 inch border on all sides. Crumble the cashew studded dough topping over the fruit layer. Press down gently so the topping adheres, but keep it crumbly for texture.

Step 4: Bake Until Golden and Add the Glaze

Return the assembled bars to the oven and bake for about 20 minutes, until the topping is lightly golden and the filling bubbles around the edges.

While the bars bake, prepare the glaze. In a small bowl, whisk together the melted coconut butter, maple syrup, vanilla, and lemon juice until smooth and pourable. Make sure the coconut butter is completely melted for a professional finish.

Step 5: Glaze and Cool

Remove the bars from the oven and let them cool for 5 minutes. Pour the glaze evenly over the warm bars, letting it drizzle across the surface and settle into the crevices.

Cool the bars completely at room temperature for at least 2 hours before cutting into squares. This waiting period allows the filling to set properly, giving you clean, sturdy pieces. I know it is tempting to dig in sooner, but patience pays off here.

Frequently Asked Questions

Can I use frozen rhubarb for paleo strawberry rhubarb bars?

Yes, thaw and drain excess liquid before using to avoid sogginess. Pat dry with paper towels if needed.

How do you thicken paleo fruit bars without cornstarch?

Use tapioca starch, arrowroot powder, or a small amount of coconut flour. These are paleo friendly thickeners that work well with fruit fillings.

What is a good substitute for almond flour in paleo baking?

Cashew flour, sunflower seed flour (for nut free), or a blend of coconut flour and tapioca starch. Adjust liquid ratios as coconut flour absorbs more moisture.

Are these strawberry rhubarb bars keto friendly?

They can be if you use a low carb sweetener like monk fruit or erythritol and reduce the fruit amount. Standard paleo bars with maple syrup are higher in carbs.

How long do paleo fruit bars last in the fridge?

Store in an airtight container for up to 5 days. For longer storage, freeze bars between layers of parchment paper for up to 3 months.

Can I make these bars nut free?

Yes, use sunflower seed flour or pumpkin seed flour instead of almond flour. For the crumble topping, omit nuts or use seeds. Ensure all ingredients are nut free.