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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.

  1. Prepare your crumble to go on top of the base and set aside
  2. Prepare your cake base and bake
  3. 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


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


  • 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.


I stored mine in fridge.