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Easy Paleo Rhubarb Bars Recipe with Almond Shortbread Crust Perfect for Summer

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A simple and paleo-friendly rhubarb bars recipe featuring a buttery almond shortbread crust and a tangy rhubarb filling, perfect for summer treats and casual desserts.

Ingredients

Scale
  • 2 cups (200g) almond flour, finely ground
  • 1/3 cup (75ml) coconut oil, melted
  • 3 tablespoons (45ml) maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 3 cups (about 300g) fresh rhubarb, chopped into 1-inch pieces
  • 1/4 cup (60ml) honey
  • 2 tablespoons (16g) arrowroot starch
  • 1 tablespoon lemon juice, freshly squeezed

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving enough overhang for easy removal later.
  2. In a large bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of sea salt. Mix gently until the mixture resembles wet sand—crumbly but holds together when pressed.
  3. Press the crust mixture evenly into the bottom of the prepared pan using the back of a spoon or your fingers to compact it firmly.
  4. Bake the crust for 12-15 minutes until golden on the edges and set. Watch closely to avoid over-browning.
  5. While the crust bakes, prepare the rhubarb filling by tossing chopped rhubarb with honey, arrowroot starch, and lemon juice in a medium bowl.
  6. Once the crust is out of the oven, carefully spread the rhubarb filling evenly over it without pressing down.
  7. Bake the assembled bars for 25-30 minutes at 350°F (175°C) until the filling is bubbly around the edges and the crust is golden brown.
  8. Remove from oven and let cool completely in the pan on a wire rack, about one hour.
  9. Use the parchment overhang to lift the bars from the pan and cut into 12 squares. For cleaner cuts, run a sharp knife under hot water and dry before slicing if needed.

Notes

Use fresh rhubarb when possible for best texture and flavor. If using frozen rhubarb, thaw and drain excess moisture to avoid soggy bars. Do not overmix the crust to prevent a greasy or dense texture. Press the crust firmly to ensure it holds together after baking. Cooling completely before slicing is crucial to avoid crumbling or sticky slices. Arrowroot starch is preferred for thickening but tapioca or cornstarch can be substituted. For vegan option, replace honey with maple syrup. Nut-free option available by substituting almond flour with sunflower seed flour.

Nutrition

Keywords: paleo rhubarb bars, almond shortbread crust, paleo dessert, gluten-free dessert, summer dessert, healthy rhubarb bars, grain-free bars

Find it online: https://sunnysavory.com/easy-paleo-rhubarb-bars-recipe-with-almond-shortbread-crust-perfect-for-summer/