Keto Strawberry Rhubarb Crumble Bars (Gluten Free)

We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.

Keto Strawberry Rhubarb Crumble Bars (Gluten Free)

When Spring finally arrives I am so excited to see the dandelions pop up and my rhubarb start budding!

Each rhubarb season, my rhubarb plant comes back and offers just enough for me to make a few recipes like these Keto Strawberry Rhubarb Crumble Bars!

I don’t have lots of rhubarb to work with, so I make it count with a few delicious recipes which are usually desserts.

Locally there is a grocery store or a farmers market where you can see rhubarb start popping up for sale, but I just stick to what I grow and save the markets for what I cannot grow like peaches, apricots or juicy sweet strawberries.

This is one of my most favorite strawberry rhubarb recipes that rivals any fruit pies because it is so quick and easy to make!

Although it does come back twice a year and it is not the usual abundance of rhubarb others may have, I still need to celebrate with this baking dish of Keto Strawberry Rhubarb Crumble Bars!

The very tart flavor of the rhubarb pairs well with the sweetness of the strawberry flavor.

They are the perfect treat to celebrate the return of this tart rhubarb that is fruit like with a large veggie stalk!

The tartness is gently balanced with a package of Simply Delish Strawberry Jel and then baked for a delicious dessert that will have any fan of rhubarb cheering!

Using a box of the strawberry jel helps to keep the carbs in check and offers up a gelling opportunity all in one in this easy dessert recipe!

These strawberry rhubarb bars really are the perfect Spring treat for a get together and will even hold up in a lunchbox!

Keep reading as I walk you through making these Keto Strawberry Rubarb Crumble Bars and give you other ideas on how to transform the tartness of the rhubarb into a delicious dessert including using the rhubarb filling in other ways!

What you will need to make these Keto Strawberry Rhubarb Crumble Bars

• Almond flour
• Monkfruit
• Maple extract
• Powdered stevia
• Butter; softened
• Rhubarb
• Water
• 1 package Simply Delish Naturals Strawberry Jel

Let’s make some of these Keto Crumble Bars with our fresh rhubarb!

You will need to pre heat oven to 350F and line an 8×8 pan with parchment paper so you can lift them out later for cutting.

In a large bowl add the almond flour, monkfruit and softened butter.

You do not want melted butter here.

If you forgot to set out the butter to soften, go read my post on how to quickly soften your cold butter.

Using a fork, cut butter into other ingredients.

When you use a fork, it slightly mashes and blends the butter into the almond flour.

You can use a pastry blender or food processor on low speed if you wish, but the fork in the bowl is the quickest with the least amount of cleanup.

A pastry cutter or food processor takes longer anyhow and almost everyone has a fork.

Set aside 1 cups worth of the crumble for your crispy topping.

Press the remaining crumble into the bottom of your prepared baking dish.

Bake 15 min until lightly golden on edges and set.

You do not want it very brown for this first time baking, just a nice golden brown as it finishes cooking the second time you bake it with the filling.

Cool the bottom crust for at least 20 minutes.

This allows the monkfruit to adhere to the almond flour creating a bond so it does not crumble later!

Now prepare your rhubarb.

You will need 4-5 cups of rhubarb.

If you are using frozen rhubarb, it is probably already chopped, but you need to defrost it a little by running warm water over it while in a colander.

If you do not thaw it a bit, it will sweat a lot and make your filling a watery mess as it is hard to gauge how much water the frozen chunks will give off to make the water ratio correct.

If not, wash your rhubarb stalks and cut off the leaves.

Rhubarb leaves are toxic, so you want to cut them all off.

Now cut your rhubarb stalks into small 2-inch pieces.

Put all of the rhubarb into a large saucepan with water.

Cook down until softened and rhubarb is broken down.

It will be a little bit stringy, but can be easy mushed against the side of the pan without trouble.

Now that is is cooked down, whisk in the dry package of Simply Delish Strawberry Jel.

Set aside the fruit mixture to cool for 10 min.

It will thicken up naturally and will be less likely to absorb into the bottom crust.

Now spread the fruit filling evenly over the bottom crust in the baking pan.

Crumble the reserved crumbs on top as evenly as possible and as small pieces.

I grab some with my hand and rub my fingers and thumb to break up the clumps smaller.

Bake the Keto Strawberry Rhubarb Crumble Bars for 20 min.

Once it is done, it will not jiggle when gently shaken and the crisp topping will have baked into coarse crumbs.

It will not be as golden brown as the crust from earlier so do not overbake.

Let the rhubarb crumble bars cool completely on a wire rack before putting in the fridge for at least an hour.

You will get the best results with an overnight set.

This way the filling has set up enough to hold together and pick up like a regular fruit bar versus needing a plate and fork like a pie.

Keep any leftovers in an airtight container up to 5 days.

I recommend putting it in the fridge as the fruit will spoil quickly if at room temperature more than a few hours to serve.

Tips and ideas to turn this keto strawberry filling into other recipes!

• Press the crust out into a pie plate and fill with the filling. Make sure you press the crust to the edge of the pie plate and proceed with the recipe as written.
• Replace 2 cups of the rhubarb with fresh berries and proceed with the recipe as written. This will add another layer of sweetness to the dessert.
• Take my Keto Coffeecake Recipe and instead of using the toffee stevia, fold in some chopped rhubarb and put all of the crumble on top to make a Strawberry Rhubarb Coffee cake. Make sure the rhubarb is raw and not cooked so it holds its shape in the cake.
• Use 4-5 cups rhubarb with 2 cups sliced strawberries to make some strawberry rhubarb jam. Put all of the rhubarb plus the SImply Delish Strawberry Jel but leave out the extra water. Simmer until thickened and store in the fridge to thicken up.
• Make the filling and have it over some french toast with some fresh strawberries. Top with some fresh whipped cream.
• Turn it into a orange kissed dessert when you add in 1 tablespoon of orange juice and some orange zest to the crust and crumble. The orange really amps up the flavor without adding too many extra carbs.
• You can also include lemon juice to the filling mixture to increase the tartness if desired.
• Substitute the monkfruit sweetener with coconut sugar, keto brown sugar or date sugar to add a caramel undertone to the flavors.

Don’t forget to PIN the pinnable recipe card to your Pinterest board or print out the complete recipe card.

We are affiliates with various companies and earn a small commission from these companies when you purchase through my affiliate links.

This is at no extra cost to you.

Thank you for supporting my site and also purchasing through these links to help me to create new keto recipes for you to try!

I love it when you leave a comment with your results.

We all have our own ideas and ways of making recipes so you may share some new things I have not thought of!

Come follow me on social media as I post new recipes and videos on Instagram and Pinterest all the time!

If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!

——–

This post was updated with new photos and additional information on 4/19/2023