These crowd pleasing Strawberry Rhubarb Bars are a great addition to any picnic or pot luck!
Strawberries and rhubarb are a quintessential combination. They remind me of days gone by and visiting my grandma who always had rhubarb growing in her garden. It was only natural to pair it up with sweet strawberries whether in a pie, crisp or dessert bars like these Strawberry Rhubarb Bars.
What’s your favorite memory of eating Rhubarb?
My husband thinks of stalks of rhubarb with a bowl of sugar (not a healthy treat, but fond memories) that his mom used to give him while he was a child. Rhubarb is something that he loves, so with his birthday approaching I decided to convert an old family favorite recipe to celebrate. No Bowls of sugar in this house!! (wink)
This post may contain affiliate links through Amazon and other affiliate programs. I do earn a small commission from sales through these links although your price never changes. Thank you for blessing our family and supporting this blog and it’s activities!
Baking Supplies that Fit within Our Trim & Healthy Lifestyle
One thing that following Trim Healthy Mama for the past few years has done is to eliminate white sugar from our home. Instead you will find a plentiful supply of THM Super Sweet,Pyure Organic All Purpose Stevia Sweetener and this Low Carb Brown Sugar. We also only have on plan healthy flour options; such as THM Baking Blend or this Low Carb Baker’s Blend along with a variety of sprouted flours.
One thing to remember is that whether you are making your own homemade blend versions or purchasing the THM brand products is that the cost is very similar. Personally, I have to make a homemade blend for my husband due to him being allergic to glucomannan.
But if you don’t have that problem I would highly recommend purchasing the THM products as the quality and value cannot be matched.
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 1/2 cup of oats with an additional 1/2 cup of coconut.
Many thanks to Admins Jessica and Lisa for their help with this recipe, and keeping us focused on plan and not mixing fuels.
The Strawberry Rhubarb Bars Recipe
- Serves: 36
- Serving size: 1 bar
- Calories: 73
- Fat: 6g
- Carbohydrates: 7g
- Sodium: 57mg
- Fiber: 2g
- Protein: 2g
- Cholesterol: 34mg
- ½ cup unsalted butter (softened)
- ⅓ cup THM Super Sweet Blend
- 1 cup THM Baking Blend or this homemade blend
- ½ cup old-fashioned rolled oats
- ½ cup unsweetened coconut flakes
- ½ teaspoon THM Mineral Salt
- 1 teaspoon baking powder
- Preheat oven to 350 degrees. Coat a 13 x P pan with coconut spray or line with parchment.
- 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.
- 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