Guest Post: Strawberry Rhubarb Bars

I'm Carol Lovett and I founded the blog, Ditch the Wheat.  I wanted to support my friend, Danielle, during this difficult time and celebrate the life of her beautiful daughter, Aila.  When I was new to the gluten-free lifestyle, Danielle's blog was one of the first blogs I read.  It was magic to me.  Danielle provided me with so much hope that I could enjoy food again.  

This recipe for Strawberry Rhubarb Bars combines summer fruit in a simple bar recipe perfect for dessert. The filling is lightly sweet and can be made sweeter at your discretion. When strawberries and rhubarb are not in season you could switch the fruit in equal amounts to something else. My favorite part about this bar recipe is the crumbly topping.

Carol strawberry rhubarb v

Usually I bake with coconut flour. It's my preferred flour. In my experience, bar crusts work better with a nut flour base and the crumbly topping worked out perfect using almond flour. I suggest you use the brand, Honeyville, for almond flour since it is very fine compared to other brands.

Carol strawberry rhubarb v2


carolCarol is a young woman living in Ontario, Canada. Carol started eliminating gluten from her diet in 2011. Since then she went on to form the popular blog, Ditch The Wheat, and write her grain-free dessert cookbook, Indulge. Carol is known for her baking recipes that featured coconut flour.

Guest Post: Strawberry Rhubarb Bars


SERVES: 8 squares



Rhubarb & Strawberry Jam Center:

  • 2 cup frozen or fresh rhubarb, chopped finely
  • 2 cup frozen of fresh strawberries, chopped finely
  • 1/4 cup maple syrup
  • 2 tbsp arrowroot powder

Crumb Mixture:


  1. Preheat oven to 350°F.  Line the bottom of a 8×8 inch square baking pan with parchment paper.
  2. In a large bowl, using a handheld mixer, combine the ingredients for the crust.
  3. Evenly press the dough onto the bottom of the prepared baking pan.
  4. Bake for 15 minutes. The crust is done when it is lightly brown and firm to the touch. Gently sweep away any crumbs.
  5. Mix all the rhubarb & strawberry jam ingredients in a medium sized pot and turn the heat to low.
  6. Stir the ingredients and continue stirring until the mixture has thickened.
  7. When the consistency is similar to jam take the pot off the heat.  This will take about 20 minutes.
  8. Use a spatula to spread the filling over the baked crust.
  9. Combine the crumb mixture together in a medium bowl using a handheld mixer.
  10. Sprinkle the crumble mixture over the filling.
  11. Bake for 35-40 minutes.
  12. The bars are done when the crumble top is lightly brown.
  13. Allow the bars to cool completely for a few hours.
  14. Cut the bars into 8 squares.
  15. Store the bars in your refrigerator.