Springing into spring with these raspberry rhubarb bars. These are light, refreshing, and delicious for a spring treat. For those of you who are wondering, what the heck is rhubarb? Let me fill you in.
- It is sold mostly around spring time at farmers markets or grocery stores
- They are sold by stalks, similar to celery
- They are a bright or light pink color
- It is a fruit
- The stalks are the only edible part of the plant
- They are ripe
- Taste best when baked or cooked with some sugar to breakdown the ripeness
There are three steps I used to make these bars, don’t be intimated by the steps, they are actually really easy.
- Prepare your crumble to go on top of the base and set aside
- Prepare your cake base and bake
- Cut up your raspberries and rhubarb and your lemon juice and lemon zest and set aside
Once they are done let them cool, top with powdered sugar and a dollop of your favorite dairy free coconut yogurt.
raspberry rhubarb bars
Ingredients
Step 1 crumble topping:
- 1 cup almond flour
- 2 Tbsp tapioca flour
- 3 Tbsp coconut oil melted
- 2 Tbsp coconut sugar
- Pinch of Celtic sea salt
- Optional: 1/4 cup crushed Purely Elizabeth maple and almond butter granola
Step 2 base:
- 4 Tbsp coconut oil
- 1 cup pecans
- 1 Tbsp tapioca flour
- 1 tsp vanilla extract
- Pinch of Celtic sea salt
- 2 tsp Primal Palate pumpkin spice sub nutmeg, cinnamon, ground cloves
- 1/4 cup coconut sugar
- 1 pasture raised egg
- Optional: 3 scoops Vital Proteins collagen peptides
Step 3 topping:
- Raspberries
- Sliced rhubarb
- 1 Tbsp lemon Zest
- Juice of 1/2 lemon
Instructions
- Mix and Add to a lined 9x9 baking dish, press down with fingers.
- Pulse everything in food processor and add to crust.
- Mix raspberries, sliced rhubarb, 1 Tbsp lemon Zest, and juice of 1/2 lemon, and add to top.
- Bake 350 for 35-40 minutes.
- Sprinkle some organic powdered sugar on top once cooled.
Notes
I stored mine in fridge.