Gluten-Free Raspberry Rhubarb Almond Bars

These Gluten-Free Paleo Raspberry Rhubarb Almond Bars have a crisp almond flour crust topped with soft almond frangipane, fresh raspberries, and tart rhubarb. This simple recipe is Paleo, gluten free + refined sugar free.

Ah, Spring. The beginning of fresh fruit abundance, as we bound into the days of warmth, flowers, and such amazing produce. I always love the day when rhubarb starts to appear at the farmers markets. It’s a signal of spring, and always makes me want to hop into the kitchen to make a bright, tangy treat that highlights it’s beautifully unique flavor and gorgeous, bright color.

I almost always make a batch of this strawberry rhubarb chia jam when it first appears, and my family always asks for this gluten-free strawberry rhubarb pie – a classic for good reason.

I’m living in California now, and rhubarb can be harder to find. I certainly miss my days in Washington where rhubarb is in total abundance. Whenever I happen to see rhubarb at the market, I grab a ton to play with in the kitchen and freeze to use all summer. These gluten-free raspberry rhubarb almond bars are one of my favorite rhubarb treats to come out of my kitchen.

How to make gluten-free almond flour crust

The new crust is made primarily with almond flour, making these bars super almond-forward, especially paired with the frangipane-style filling. It also has some tapioca flour to help bind the crust and add some tender lightness. We use coconut sugar to sweeten (and also keeps this recipe refined sugar free), salt, and melted coconut oil to hold it all together.

The gluten-free almond crust takes about 3 minutes to stir it together and then press into the pan. We love a simple crust!

For the paleo almond frangipane

The filling is a paleo version of frangipane, which is a fluffy almond paste that bakes into a gooey, fluffy texture. It’s traditionally made with butter, sugar, eggs, and some type of ground almond to make a creamy almond filling or paste that goes into a variety of traditionally French desserts.

This version of frangipane is dairy-free, refined sugar-free and Paleo – and it pairs perfectly with the raspberries and rhubarb.

To make it, we use a food processor or a high-powered blender. You’ll combine:

• Raw almonds
• Tapioca flour
• Coconut sugar
• Salt

You’ll pulverize these ingredients into a powder, and then add…

• Coconut oil
• Egg
• Vanilla extract

Blend until a smooth paste is formed.

You’ll spread the dairy-free frangipane paste over the crust. Then, adorn it with lemon-scented rhubarb slices and bright raspberries. In the oven, the almond filling puffs up around the fruit, which softens and melts into the filling. The crust firms up and forms a crisp, yet tender bottom.

The resulting bar is a bite of pure Spring perfection! The rhubarb and raspberry are both bright, tart flavors, and the sweet frangipane almond filling balances them beautifully. The crust provides the perfect amount of crunchy contrast.

Prefer to use a different fruit?

Whether you can’t find rhubarb or just prefer a different fruit to the raspberries and rhubarb, you can certainly choose a different journey here! These are some of my favorites to use:

• Strawberries & rhubarb
• Blueberries
• Blackberries
• Any combination of your favorite berries
• Peach slices (or any other stone fruit)
• Nectarine & blackberry

I also sprinkled a teensy bit of powdered sugar on top of the bars for aesthetics. It won’t affect the taste to leave it off if you want to avoid the refined sugar entirely, but it was also only about 1 tablespoon of powdered sugar for all the bars, so I wasn’t too concerned. They’re beautiful with or without the powdered sugar!

Want more raspberry & rhubarb recipes?

• Gluten-Free Strawberry Rhubarb Pie
• Strawberry Rhubarb Chia Jam
• No-Bake Chocolate Raspberry Tart
• Strawberry Rhubarb Crisp
• Vegan Rhubarb Muffins

Rachel Conners

Gluten-Free Raspberry Rhubarb Almond Bars

4 from 4 reviews

These Gluten-Free Paleo Raspberry Rhubarb Almond Bars have a crisp almond flour crust topped with soft almond frangipane, fresh raspberries, and tart rhubarb. This simple recipe is Paleo, gluten free + refined sugar free.

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Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Servings: 16 bars

Ingredients

 

½x1x2x

For the crust

• ▢ 1 cup 96g blanched almond flour
• ▢ 2 tablespoons tapioca flour
• ▢ 2 tablespoons coconut sugar
• ▢ ⅛ teaspoon salt
• ▢ 2 tablespoons coconut oil, melted

For the topping

• ▢ ¾ cup 110g unsalted raw almonds
• ▢ 1 tablespoon tapioca flour
• ▢ ¼ teaspoon kosher salt
• ▢ ⅓ cup coconut sugar
• ▢ 5 tablespoons 70g coconut oil, solid
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla
• ▢ 1 cup chopped rhubarb, cut into 1″ thick slices
• ▢ 1 cup fresh raspberries
• ▢ 1 teaspoon lemon zest
• ▢ 1 tablespoon lemon juice

Instructions

 

• Preheat oven to 350°F and line an 8×8” square pan with parchment paper. Grease with nonstick cooking spray.
• In a mixing bowl, stir together the almond flour, tapioca flour, coconut sugar, salt, and melted coconut oil until fully combined, and there’s no dry flour remaining. Press the crust evenly in the pan.
• In your food processor or blender, grind the almonds, tapioca flour, salt, and coconut sugar to a powder (or as fine as you can make it). Add the coconut oil and process until no longer visible. Add the egg and vanilla, blending until completely incorporated, and a smooth paste is formed. Spread the filling evenly over the almond crust.
• Toss the fruit with the lemon zest and juice, and evenly spread over the almond paste.
• Bake for 40 minutes, or until set and a skewer inserted into the center comes out clean.
• Let cool completely before cutting into squares.
• Keep any leftovers in the fridge in an airtight container.

Notes

Adapted from The Brick Kitchen’s Strawberry, Rhubarb & Pistachio Bars

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