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.
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 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.
Yum, this looks delicious! I love the ingredients as well, simple and what many people will have in their cupboards. Thanks for sharing Carol (and Danielle!)
These look so yummy and I love the idea that there is no sugar and maple syrup instead. This is a must make!!! Thank you for posting!!!
I love maple syrup 🙂
Can I substitue honey for the maple syrup?
Made this last night-fantastic! Wasn’t patient enough to wait hours for them to cool…and they’re great warm, too!
Aww thanks! I’m happy you liked them!
Hi, thanks for sharing! Do you bake them 35 tot 40 minutes on 350°? When I do that , after 20 minutes the top starts to burn. So, I took it out of the oven after 20 minutes, but the complete structure of the cake falls apart when I want to take it out of the baking pan. Should it be crips? Or is it a chewy structure? thanks !
Did you pre-bake the crust? Did you let it cool completely? It would be fragile warm. Yes, you bake the bars for 35-40 minutes but keep in mind ovens do vary. A gas oven might require a shorter baking time. It should not be crisp or chewy. It should taste like a bar with a crumble topping.
Eating this with coffee for breakfast as I type! This was my first attempt at grain free baking and I am so impressed! Thanks for sharing! 🙂
I am so excited! I made those with frozen raspberries and WOW, they turned out FANTASTIC!!!!! Thank you so much for sharing!
Sally J Macrae
I have made this several times with different fruit fillings, it always turns out great. I have served it to people that don’t do grain free and they also liked it very much.