Rhubarb Bars

Rhubarb Bars 3 copyI got fan mail today! A real, handwritten letter sent to my PO Box. How quaint and thoughtful is that? It’s so rare that we take the time to hand write letters anymore, so being on the receiving end is pretty special. Thanks Lisa from NJ 🙂 xoxo

Rhubarb is one of the many tastes of summer, most often served as a sweet-tart dessert. I grew up with a patch of rhubarb growing in the backyard, and love its distinct, tangy flavor. What I’m not crazy about is how fibrous the stalks can sometimes be, so in this recipe I decided to simply juice the rhubarb, and leave the stalks out completely.

To juice the rhubarb (and beets…see below) simply wash, chop and run through your juicer. There will be some foam that forms, skim that off before measuring and using the juice.

Rhubarb Bars 2 copyThe gorgeous color of these bars comes from juiced beets. It’s not a totally necessary step, but when I saw the pretty ruby rhubarb color become deluded by the eggs I just couldn’t handle it. Luckily I had a handful of fresh beets on hand (never know when you’ll need fresh beets!) and was able to crank the hue dial back up to vibrant. Enjoy!

Rhubarb Bars
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 30

For the Crust
  • 3 cups blanched almond flour
  • 1 teaspoon sea salt
  • ¼ cup coconut oil, melted over low heat
  • 2 Tablespoons raw honey
  • 1 Tablespoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 teaspoon lemon rind
For the Rhubarb Layer
  • ½ cup coconut oil, melted over low heat
  • ½ cup raw honey
  • 6 eggs
  • ⅔ cup fresh Rhubarb juice (from 3-4 stalks)
  • ¼ cup fresh Beet juice (from 2 small beets)
  • 1 teaspoon lemon rind
  • 2 Tablespoons + 1 teaspoon coconut flour
INSTRUCTIONS

For the Crust
  1. Preheat the oven to 350 degrees F. Generously grease a 9″x13″ baking pan with coconut oil and lightly dust with coconut flour.
  2. In a medium bowl combine the almond flour and salt. In another bowl combine the coconut oil, raw honey, extracts and lemon rind. Mix the dry and wet ingredients together until well combined. Press the dough into the bottom of prepared pan. Bake for 10-12 minutes, until golden.
For the Rhubarb Layer
  1. In a blender combine all of the Rhubarb Layer ingredients on high until smooth. Pour over the baked crust. Bake for another 15-20 minutes until golden. Allow to cool for 30 minutes, then chill for 2 hours, until set. Cut into bars and serve. Enjoy!
NUTRITION

Calories: 156     Fat: 12 g     Carbohydrates: 8 g     Sugar: 6 g     Sodium: 91 mg     Fiber: 0 g     Protein: 4 g    

Rhubarb Bars 1 copy

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