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February 5, 2012

Strawberry Rhubarb Crumb Bars (Low Carb and Gluten-Free)

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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You may or may not recall that I am a member of something called the Secret Recipe Club. It’s been a few months since I participated. December was simply too busy, so I skipped that month. And then the whole club took a break for January while some changes were enacted. See, the Secret Recipe Club is pretty darn huge, and the administration duties for its founder, Amanda, have been enormous. She and her group of volunteers have done an admirable job keeping the club going. I don’t think she ever realized how popular her little brainchild would be, but there are hundreds of members now. Talk about a blogger success story!

This month, I was assigned a blog that I have actually heard of before, although I don’t often read. Meet The Swans is a blog run by husband and wife team Krista and Brett, and it contains a great deal more than food. They post about everything from their home remodeling project to ideas for weddings. Fortunately, the blog also contains plenty of great recipes and I had no trouble finding inspiration. The minute I saw a recipe for Strawberry Rhubarb Crumb Bars that Krista adapted from Better Homes and Gardens, I knew I had to recreate. I adore rhubarb and have had some in my freezer that I’ve been hoarding since last June so that I could bring a little taste of summer into our lives in the middle of winter. This seemed like the perfect opportunity.

I really should be calling these Rhubarb Strawberry Crumb Bars, as they contain much more rhubarb than strawberry, but that doesn’t quite roll of the tongue as easily. Like Krista, I upped the amount of rhubarb because I love the flavour and tartness, and kept the strawberries to a minimum. I did add a little arrowroot starch to the filling to help thicken it, as the absence of sugar means it doesn’t thicken up as much as the original recipe. Of course, I couldn’t make my version with flour and oatmeal, so I created a crumb-like crust with almond flour and erythritol. I did add a touch of ground ginger to the filling, as in the original BHG recipe, but again like Krista, I skipped the ginger icing because I just didn’t think the bars would need it.

The Results: It really is nice to bring the flavours of summer into a dull, wintery day. These bars are lovely and soft and crumbly, with a not-to-sweet, strawberry rhubarb flavour. That said, I do think that next time I would make more filling, as I found the filling to crust ratio a little on the skimpy side. But I am a rhubarb fanatic and I always want my rhubarb desserts to have an intense rhubarb flavour. On the whole, I think these bars are an excellent treat.

Strawberry Rhubarb Crumb Bars

Filling:
2 cups sliced rhubarb
1 cup strawberries, chopped
1/4 cup water, plus 2 tsp
1/4 cup Swerve Sweetener or other granulated erythritol
1/2 tsp ginger
10 drops liquid stevia extract
1/4 tsp xanthan gum

Crust and Topping:
2 cups almond flour
1/3 cup Swerve Sweetener or other granulated erythritol
1/2 tsp salt
1/2 cup butter, chilled and cut into chunks
20 drops liquid stevia extract

For the filling, combine rhubarb, strawberries, 1/4 cup water, sweetener and ginger in a medium saucepan over medium heat. Cook, stirring frequently, until mixture bubbles and fruit is soft enough to be mashed with a spoon. Remove from heat and stir in stevia extract. Sprinkle with xanthan gum and whisk quickly to combine. Let cool until thickened.

For the crust, preheat oven to 350F and grease an 8×8 inch pan.

In a large bowl, combine almond flour, sweetener, and salt. Add butter and stevia extract and cut in with a pastry cutter until mixture resembles coarse crumbs. Press half of mixture into bottom of prepared pan and bake 12 to 14 minutes, or until edges are just golden brown.

Spread filling over bottom crust and sprinkle with remaining almond flour mixture. Bake 20 minutes, or until topping is golden and filling is bubbly. Cool in pan.

Makes 16. Each bar has a total of 5 g of carbs and 1.7 g of fiber. Total NET CARBS = 3.3 g.



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Filed Under: Brownies & Bars, Gluten Free, Low Carb Tagged With: almond flour, rhubarb, strawberries

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Ginny says

    February 6, 2012 at 5:28 pm

    I'd like a dress in the pink color of these bars! So pretty. Your conversion of these to gluten-free is worthy of a standing ovation. There's lots of chemistry and know-how going on in your kitchen.

    Reply
  2. Lisa says

    February 6, 2012 at 5:30 pm

    I have yet to try rhubarb but I've no doubt that your bars were scrumptious.

    Reply
  3. Karen says

    February 6, 2012 at 5:41 pm

    Really pretty treats! And definitely add a little summer to the kitchen.

    Reply
  4. Lisa~~ says

    February 6, 2012 at 5:52 pm

    I have rhubarb in my freezer too and I love that I could make these for my allergy plagued daughter by just changing out the butter. I am saving this recipe in my need to make file.

    If you haven't already, I'd love for you to check out my SRC entry: Crunchy Fudgy Heart Bites

    Lisa~~
    Cook Lisa Cook

    Reply
  5. Grace says

    February 6, 2012 at 5:55 pm

    Delicious! I had strawberry rhubarb ice cream at a famous steakhouse earlier last month and it was divine.

    Reply
  6. Priscilla M says

    February 6, 2012 at 6:12 pm

    My older kids has been asking me to make rhubarb dessert. This sounds like a great recipe to try. Thanks for sharing.

    Reply
  7. susie says

    February 6, 2012 at 6:15 pm

    Yum! Your post reminded me of that bag of rhubarb I have in the freezer, right off my sisters farm. These look delicious, I will put them on the to do list…

    Reply
  8. Island Vittles says

    February 6, 2012 at 6:17 pm

    These look yummy! I know you`re a rhubarb fan…still thinking about that Rhubarb Gin? <evil laugh> 😉 theresa

    Reply
  9. [email protected] says

    February 6, 2012 at 7:18 pm

    These look great! Love rhubarb.

    Reply
  10. jennifurla says

    February 6, 2012 at 7:19 pm

    want want want, you have really made me want these! Preggo craving.

    Reply
  11. singerinkitchen says

    February 6, 2012 at 7:39 pm

    Looks super delish! I have never cooked with erythritol but it is in Stevia and that is okay.

    Reply
  12. Lesa says

    February 6, 2012 at 8:10 pm

    I love rhubarb too. I can't wait for it to start popping up so I can try these!

    Reply
  13. RavieNomNoms says

    February 6, 2012 at 8:12 pm

    Wow those bars look amazing! Nicely done 🙂

    Reply
  14. Erin says

    February 6, 2012 at 8:38 pm

    Great recipe for the first SRC of the new year! I forget about rhubarb I need to use it more often.

    Reply
  15. Peggy says

    February 6, 2012 at 8:54 pm

    What a great choice for SRC! I love that you brought us a wee bit of summer in the middle of winter =)

    Reply
  16. claire says

    February 6, 2012 at 9:09 pm

    These look delicious!!

    Reply
  17. cooking rookie says

    February 6, 2012 at 11:27 pm

    Beautiful bars, and I bet equally as delicious! Great pick for SRC!

    Reply
  18. KatrinasKitchen says

    February 6, 2012 at 11:30 pm

    So pretty! And my mouth is watering just thinking about these bars!

    Reply
  19. sclark32 says

    February 6, 2012 at 11:43 pm

    So, I'm no usually a rhubarb person, but I can't stop looking at these pictures! I am dying to try one!! Especially with all that crumbly topping!!!!

    Reply
  20. Jen says

    February 6, 2012 at 11:59 pm

    I agree – I love eating bright and colorful salads in the middle of winter for the same exact reason! And rhubarb and strawberries are one of my favorite summer combinations!

    Reply
  21. Isabelle @ Crumb says

    February 7, 2012 at 12:03 am

    These sound wonderful! I've got some rhubarb stashed away in the freezer too, and I was just thinking it was about time to thaw some out for a little taste of summertime. Great pick. 🙂

    Reply
  22. Eliot says

    February 7, 2012 at 12:19 am

    I am beginning to love rhubarb more and more!

    Reply
  23. Kiri W. says

    February 7, 2012 at 12:24 am

    I love rhubarb! 🙂 Great to see it wasn't forgotten. These bars looks delicate and tasty!

    Reply
  24. happywhennothungry says

    February 7, 2012 at 12:59 am

    I love rhubarb. These bars look beautiful!

    Reply
  25. The Harried Cook says

    February 7, 2012 at 1:41 am

    These sound so great… We don't get rhubarb where I live, but I have heard such wonderful things about them… Hope I get my hands on some somehow so I can try these awesome recipes I see… Great post, Carolyn!

    Reply
  26. [email protected] says

    February 7, 2012 at 1:48 am

    These look wonderful! Must have been a fruit and crumb sort of a day because I did something similar. I'll give you some of mine if you give me some of yours! hehe

    Reply
  27. Erin @ Dinners, Dish says

    February 7, 2012 at 2:18 am

    These look great! I love strawberry crumb bars, I made them the first time last summer, and want to eat them again now! Love SRC!

    Reply
  28. Terra says

    February 7, 2012 at 3:35 am

    This is a flavor combination that has always been near and dear to my heart! I loved getting fresh rhubarb from my Grandma's yard, and making goodies with it! These bars sound and look fantastic:-) Hugs, Terra

    Reply
  29. Kari says

    February 7, 2012 at 7:54 am

    I love the idea of including rhubarb here. It's such a great ingredient and makes these just that little bit unique – they look really wonderful.

    Reply
  30. Xean says

    February 7, 2012 at 12:19 pm

    OMG! one of my faves.. I cant help my self looking those delicious desserts.. I looooveee your blog!

    Reply
  31. vianney says

    February 7, 2012 at 1:47 pm

    these bars have ther loveliest shade … great job converting the recipe!

    Reply
  32. The_Mom_Chef says

    February 7, 2012 at 2:13 pm

    Ah, those do look delicious. I didn't realize that it was the sugar that thickened things up, but figured the cornstarch or whatever that was added would do it. Arrowroot sounds like a nice natural way though.

    Reply
  33. Tiffany says

    February 7, 2012 at 6:02 pm

    Is it bad that I just want to eat that almond flour topping?!?!? 😀

    Reply
  34. Sandras easy cooking says

    February 7, 2012 at 6:58 pm

    Beautiful and delicious bars! Great recipe and photos make my mouth water!
    Have a lovely day sweetness!!!

    Reply
  35. Katherine Martinelli says

    February 7, 2012 at 8:31 pm

    I love strawberry-rhubarb anything and these look amazing! Hard to believe they are low carb. I will have to try!

    Reply
  36. LinsFood says

    February 7, 2012 at 8:46 pm

    These look absolutely amazing! I just love the layers! Lin xx

    Reply
  37. Liz says

    February 8, 2012 at 2:33 am

    You've done it again! What an amazing SRC post…I'm a sucker for fruit and crumb bars and strawberry rhubarb sounds like an amazing combo!

    Reply
  38. Sylvie @ Gourmande in the Kitchen says

    February 8, 2012 at 3:58 am

    I have a deep love for rhubarb! Yum!

    Reply
  39. Priscilla says

    February 8, 2012 at 5:37 am

    My husband is from New England and loves rhubarb! I''ll have to make these for him – they look scrumptious!

    Reply
  40. Divya says

    February 8, 2012 at 4:34 pm

    Gorgeous treats! Now I need to find rhubarb :P.

    Reply
  41. Charlie says

    February 9, 2012 at 3:44 am

    It's been a long time since I've had rhubarb! When I was a kid, I used to eat it raw from my grandmother's garden. Love it :). And strawberries are always a good match for rhubarb! The bars look delicious!

    Reply
  42. Kim Bee says

    February 9, 2012 at 11:22 pm

    Carolyn these look really yummy. I must try these for hubs.

    Reply
  43. teaandscones says

    February 10, 2012 at 1:44 am

    Golly, I haven't had rhubard in DECADES!! I remember it being very tart out of the garden. These do look good. If we ever get rhubabr in the deep south, I will have to try these.

    Reply
  44. Lora says

    February 10, 2012 at 3:19 am

    I adore rhubarb and wish I froze some this summer. Love these yummy bars and could eat one now for dessert;)

    Reply
  45. Roxana GreenGirl says

    February 10, 2012 at 10:43 am

    rhubarb and strawberry is such a happy combo in my belly! I saw some rhubarb at the store the other day.
    Now that some of my friends are going gluten -free I have many more excuses to try these. yum!

    Reply
  46. Emily @ Life on Food says

    February 12, 2012 at 7:15 pm

    I love the idea behind the SRC. I am so happy you participate. Each month I seem to find new blogs from the postings. This looks like a delicious recipe. My husband would love it.

    Reply
  47. liam b says

    February 12, 2012 at 7:26 pm

    These do look great, I will have to get some rhubarb as i live where almost all of the worlds rhubarb is grown!

    Reply
  48. Simon Hamilton says

    September 7, 2012 at 10:28 pm

    Thank you for this recipe 😀 Its amazing! Tho i did tweek it slighty.

    I ran out of sweetener so i put sugar free blackcurrant jelly powder in the fruit. Came out amazing when cooled. The gelatin kept the fruit firm and lovely 🙂 Also used a cake tin and cut into 8 triangles as i didn’t have a 8×8 pan lol.

    Thank you
    Simon x

    Reply
  49. Tori says

    July 26, 2015 at 6:42 pm

    These bars were very tasty! My first attempt at baking with rhubarb. My bars didn’t really turn out like bars though….more like a pudding! Not complaining, the pain disappeared quickly.

    Reply
  50. Dawn says

    May 27, 2016 at 11:04 pm

    I made these, but they were pretty soggy even after baking. They certainly wouldn’t have stacked nicely like the photo! Any thoughts?

    Reply
    • Carolyn says

      May 28, 2016 at 7:18 am

      Wondering what kind of almond flour you used?

      Reply
      • Dawn says

        September 9, 2016 at 4:36 pm

        I used Honeyville. Now that I’ve done more of your recipes, I think they just needed more time.

        Reply
    • jilly says

      July 15, 2016 at 9:27 pm

      maybe try cooking the rhubarb filling a little longer to get some more of the moisture out. mine came out soggy in the middle pieces as well(no one complained) but the edge pieces came out ok like bars.

      Reply
      • Dawn says

        July 15, 2016 at 10:01 pm

        Thank you for the suggestion!

        Reply
  51. jilly says

    July 15, 2016 at 9:23 pm

    i made these today and my family devoured them!. i didn’t have strawberries so i used all rhubarb, added some sliced almonds to the top before baking and a little bit of almond extract to the batter. delish is an understatement. i cut the pan into 9 squares, 4 ppl finished them in one setting. the batter almost tastes like sugar cookie dough before you cook it. i caught myself eating some of the dough before i baked it. so yummy.

    Reply
    • Carolyn says

      July 15, 2016 at 11:02 pm

      Glad you liked them!

      Reply
  52. Dana says

    June 24, 2017 at 3:06 pm

    Finally tried these and they came out awesome!! They didn’t appear to hold together at first but did once in the fridge overnight. I waited until the next day to cut them. Baked them for longer too. Probably for 35-40 minutes. Delicious with some keto vanilla ice cream.

    Reply
  53. Jovina Coughlin says

    April 23, 2018 at 8:47 am

    Hi Carolyn
    Not sure about the water measurement. Do we add 1/4 cup plus the 2 teaspoons to the filling or 2 teaspoons water added somewhere else? The directions say 1/4 cup water for the filling.

    Reply
  54. sue says

    January 1, 2019 at 5:56 pm

    Can frozen strawberries be used……no sugar, just berries?

    Reply
    • Carolyn says

      January 1, 2019 at 6:17 pm

      Sure but they tend to release a lot more liquid so I would thaw and drain first.

      Reply
  55. Mariann Major says

    May 28, 2019 at 1:27 pm

    Any way to incorporate lemon in these bars?

    Reply
    • Carolyn says

      May 28, 2019 at 3:48 pm

      Probably but I haven’t tried with this recipe.

      Reply
  56. Tara Rockey says

    August 13, 2020 at 11:25 am

    Made these yesterday and they turned out well. I made two changes. Didn’t have enough strawberries in the yard so I supplemented with raspberries. Added a little less than 2 Tbsp of coconut flour to the 2nd half of the Shortbread topping in an attempt to make it a little more crumbly.

    I do think cooking the filling well to reduce the liquid is wise. Probably depends on the moisture content of your fruit. And I cooked the bars quite long – until the top was golden brown based on some of the other comments. I then refrigerated the bars overnight before slicing.

    Perfect treat with my coffee this morning!

    Reply

Trackbacks

  1. Strawberry-rhubarb bars | Low cost low carb says:
    May 8, 2014 at 11:44 pm

    […] rhubarb in my garden is doing beautifully. I made these bars with minor changes: xylitol instead of erythritol and 1/4 tsp xantham gum instead of arrowroot […]

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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