Low Carb, Keto Strawberry Rhubarb Crumble Bars

Rhubarb season reaches its peak in Virginia around the month of May. By early June it’s nearly impossible to resist the siren call of the beautiful ruby stalks at farmer’s markets and grocers. 

In the past, I’ve made more traditional recipes, like strawberry rhubarb pie and rhubarb crumble. This time I decided to try something a little different: a no sugar added, low carb and even keto friendly recipe: Strawberry Rhubarb Crumble Bars.

This delicious alternative lasts longer than pies, cakes and traditional crumbles as you can serve it in smaller portions. You can also refrigerate it for up to 5 days or freeze it for up to 2 months.

The Recipe

Low Carb, Keto Strawberry Rhubarb Crumble Bars

Recipe by Jen Phelps

5 from 17 votes

I decided to try something a little different: a no sugar added, low carb and even keto friendly recipe: Strawberry Rhubarb Crumble Bars.

Course: DessertCuisine: AmericanDifficulty: Easy

Print

Servings

18

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

336

kcal

Ingredients

• For the Crust

• 215 g / 1 cup coconut oil (solid)

• 240 g / 2 cups almond flour

• 85 g / ⅔ cup coconut flour

• 85 g / ⅔ cup sugar substitute of your choice, such as Swerve, Monk Fruit, Canderel, etc.

• 2 eggs

• 2 tsp vanilla extract

• For the Jam Filling

• 5 stalks rhubarb, sliced

• 450 g / 16 oz strawberries sliced

• 85 g / ⅔ cup sugar substitute of your choice, such as Swerve, Monk Fruit, Canderel, etc.

• 2 tsp xanthan gum

• For the Crumble

• 240 g / 2 cup almond flour

• 85 g / ⅔ cup sugar substitute of your choice, such as Swerve, Monk Fruit, Canderel, etc.

• 110 g / ½ cup coconut oil (solid)

Directions

• Preheat the oven to 177°C/ Gas Mark 4 /350°F and line a 33x22cm/9×13” pan with parchment paper.
• Combine the rhubarb and sweetener in a medium skillet.
• Cook over medium heat for 5-10 minutes until the rhubarb begins to soften.
• Add the strawberries and cook an additional 2-3 minutes, stirring often.
• Add the xanthan gum and mix well.
• Remove the pan from the burner and cool for at least 10-20 minutes, while you’re preparing the crust.
• Place the ingredients for the crust into a food processor and mix until they form a ball.
• Alternatively, if you don’t mind getting your hands a bit messy, you can place all the ingredients into a bowl and combine them thoroughly with your fingers.
• Spread the mixture into the bottom of the prepared pan, ensuring the crust is as even as possible.
• Spread the rhubarb mixture on top of the crust.
• Next, add the crumble ingredients to the food processor.
• Pulse until large crumbs form. Alternatively, you can do this by hand in a mixing bowl, as well. Sprinkle evenly on top of the filling.
• Bake for 40 minutes until the crumble is golden brown.

Storage

Once the bars have cooled completely, store them in an airtight container in your fridge for up to 5 days. If you have room and plan to eat the bars sooner, you can simply cover the pan with aluminum foil and pop it into the fridge, cutting the bars as you go.

Otherwise, you may wish to let them sit in the fridge for a day, and then cut them and place them into a freezer safe container. They’ll keep frozen for up to 2 months.

Tips

To achieve a uniform size, after cleaning them, I cut my rhubarb stalks in half lengthwise, down the middle, and then chopped them across. This helps soften the rhubarb a bit faster when cooking it and give it a nicer appearance.

Likewise, after I cut the tops off my strawberries, because they were quite large, I cut them in half widthwise and then again lengthwise. If you’re using smaller berries, cutting them in half once, lengthwise should do the trick.

Conclusion

Served on their own, these bars make a delicious treat. You can also serve them with a dollop of freshly whipped cream for an extra special touch.