Strawberry Rhubarb Crumble Bars

This recipes screams “STRAWBERRY RHUBARB!” The combination of tart and sweet makes these wholesome bars shine–the perfect healthy snack or sweet ending to a great meal. Bonus! This recipe leaves you with an extra 1 cup of strawberry rhubarb fruit filling or jam for spreading on toast or mixing into your morning oats.


3 cups fresh or frozen hulled and chopped strawberries
3 cups fresh or frozen chopped rhubarb
1 orange, zested and juiced (1-2 teaspoons zest, 1/2 cup juice)
1/2 cup maple syrup
2 tablespoons cold water + 2 tablespoon arrowroot powder
Coconut oil
2 cups oat flour
2 cups almond flour
1 cup rolled oats
1 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup coconut oil, melted
1/2 cup maple syrup, room temperature
1/2 teaspoon vanilla extract
1/2 cup sliced almonds


In a large saucepan, combine the strawberries, rhubarb, orange zest and juice, and maple syrup. Bring to a gentle boil on medium to high heat for 20-30 minutes, stirring occasionally, allowing the mixture to bubble and reduce and the fruit to soften and breakdown. Sweeten to taste with additional maple syrup as needed. Combine the water and arrowroot powder in a small bowl and whisk it into the hot fruit mixture, stirring for an additional 3-5 minutes until the mixture has thickened. Remove from heat and set aside to cool. Makes about 4 cups of fruit filling.

Preheat your oven to 350 degrees F. Grease a 9”x13” rectangular baking pan with coconut oil and set aside. In a large mixing bowl, combine the oat flour, almond flour, rolled oats, baking powder, and salt. In a smaller bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract. Add the wet ingredients to the dry ingredients and mix together until fully incorporated. The dough should be wet but not sticky—add more oat flour as needed. Remove 1/2 cup of the dough and set aside—this will eventually become the topping.

Press the remaining dough into your greased baking pan, creating an even layer 1/4”-1/2” thick. Pierce the crust with a fork a few times and bake for 15 minutes or until the edges are a light golden brown. Remove from the oven and set aside.

In a small bowl, combine the reserved 1/2 cup of dough with 1/2 cup sliced almonds. Spread 3 cups of fruit mixture over the baked crust and sprinkle with the remaining dough/sliced almond mixture. Bake for 20 minutes until the topping starts to turn a light golden brown. Cool completely on a wire wrack before cutting into squares and serving at room temperature. The remaining 1 cup of fruit filling can be refrigerated in an airtight container and used as desired.


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