Preheat oven to 350 degrees. Coat a 13 x P pan with coconut spray or line with parchment.
For the Crust:
Cream butter and sweetener, add oats, coconut flakes, salt and baking powder. Mix throughly. Press into a 13 x 9 pan and bake in 350 degree oven for 10 minutes. Allow to cool while mixing the filling.
For the Filling:
Dice rhubarb (if using frozen, thaw slightly in the microwave and drain excess liquid. Do not press the liquid out). Slice strawberries and toss with rhubarb. set aside.
Combine heavy cream, sweetener, eggs and baking blend until smooth, stir in fruit.
Pour filling mixture evenly into the par baked crust. Jiggle and tap pan to allow filling to settle and bring air bubbles to the surface
Bake in 350 degree oven for 40-45 minutes or until filling is set. Allow to cool completely before cutting into bars.
Notes
After some questions about the rhubarb and oats combination in this recipe I needed to come back and update this with information. I truly do not like giving out faulty information for my readers. So Here is what I learned. This recipe is very close to an S helper when your serving size is larger than listed. The combination of oats and rhubarb walks a fine line. If you really want to stay firmly in S mode with these -- reduce the rhubarb to 1 cup, increase the strawberries by 1 cup and replace the ½ cup of oats with an additional ½ cup of coconut.