Gluten-Free Strawberry Rhubarb Pie Bars

Here are my strawberry rhubarb pie bars, with a grain-free almond flour crust, a sweet-tart fruit filling, and a simple cashew coconut glaze drizzled on top.

These bars are perfect for spring when rhubarb is in season and strawberries are at their sweetest. I love making them because they’re easier than pie but just as delicious, and the kids can grab one as an after-school snack without me having to slice anything.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is always your best bet for these bars, and you’ll find it in grocery stores during spring and early summer. The stalks can range from deep red to light pink or even greenish, and while the redder stalks look prettier, the color doesn’t actually affect the flavor – they’ll all taste great. Look for firm, crisp stalks and avoid any that feel soft or look dried out at the ends. If fresh rhubarb isn’t available, you can use frozen rhubarb instead – just thaw it completely and drain off any excess liquid before using it in the filling.

Options for Substitutions

These bars are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Almond flour: You can use all-purpose flour or oat flour instead, though the texture will be slightly different. If using regular flour, you might need a bit less liquid, so start with 1/4 cup maple syrup and add more if needed.
• Coconut flour: Skip it entirely and use an extra 2 tablespoons of almond flour or your chosen flour substitute. Coconut flour is super absorbent, so this swap works fine.
• Maple syrup: Honey or agave nectar work well as substitutes in equal amounts. Keep in mind honey will add a slightly different flavor profile.
• Coconut oil: Butter or ghee can replace coconut oil in the crust. Just make sure it’s melted and cooled slightly before mixing.
• Rhubarb: If rhubarb isn’t in season, you can use all strawberries (2 cups total) or mix in other berries like raspberries or blackberries.
• Tapioca starch: Cornstarch or arrowroot powder work just as well for thickening the filling. Use the same amount.
• Cashews: Macadamia nuts or blanched almonds can replace cashews in the topping. Soak them in hot water for 30 minutes first to get that creamy texture.
• Coconut butter: If you can’t find coconut butter, use tahini or almond butter instead, though the flavor will be nuttier and less sweet.

Watch Out for These Mistakes While Baking

The biggest mistake with these bars is not letting the crust pre-bake long enough, which can lead to a soft, undercooked bottom layer – make sure it’s lightly golden before adding the filling.

Many people skip dissolving the tapioca starch in water before adding it to the fruit mixture, which creates clumps instead of a smooth, thickened filling that holds together when you cut the bars.

Your fruit filling needs to cool for at least 10 minutes before spreading it on the crust, otherwise the heat can make the base soggy and prevent clean cuts later.

Finally, resist the urge to drizzle the glaze while the bars are still warm – let them cool completely so the glaze sets properly and doesn’t just soak into the layers.

What to Serve With Strawberry Rhubarb Pie Bars?

These bars are pretty sweet and rich on their own, so they pair beautifully with a simple scoop of vanilla ice cream or some lightly sweetened whipped cream. If you’re serving them for brunch or an afternoon snack, a hot cup of coffee or black tea helps balance out the sweetness of the maple syrup and fruit. You could also set out a bowl of fresh berries on the side for people who want a little extra fruit with their dessert. Since these bars are already packed with flavor, they don’t need much else – just grab a fork and enjoy!

Storage Instructions

Store: Keep your strawberry rhubarb pie bars in an airtight container in the fridge for up to 5 days. They actually taste even better after a day or two when the flavors have had time to meld together!

Freeze: These bars are perfect for freezing. Cut them into individual portions and wrap each one in parchment paper, then store in a freezer-safe container for up to 3 months. It’s nice to have a stash ready whenever you need a sweet treat.

Serve: I like these bars best served cold straight from the fridge, but you can also let them sit at room temperature for about 10 minutes if you prefer a softer texture. If you’re pulling them from the freezer, just thaw in the fridge overnight or on the counter for 30 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 24-28 g
• Fat: 120-135 g
• Carbohydrates: 145-165 g

Ingredients

For the base:

• 2 1/4 cups almond flour (I always use King Arthur for a finer grind)
• 2 tbsp coconut flour
• 1/4 tsp salt
• 1 tsp vanilla
• 1/3 cup maple syrup
• 1/3 cup coconut oil (melted and cooled to room temperature)

For the filling:

• 1 cup strawberries (hulled and chopped into 1/2-inch pieces)
• 1 cup rhubarb (sliced into 1/2-inch thick半-moons)
• 1 tbsp lemon juice
• 3 tbsp maple syrup
• 1/8 tsp salt
• 1 pinch ground cinnamon
• 1 tbsp tapioca starch (thickens the fruit without making it cloudy)

For the crumb topping:

• 1/4 reserved crust dough
• 1/4 cup cashews (roughly chopped into 1/4-inch pieces for crunch)

For the glaze:

• 1/4 cup coconut butter (I use Artisana Organics for a smooth finish)
• 2 tbsp maple syrup
• 1 tsp vanilla
• 3 tbsp water (slightly warmed to keep the glaze pourable)

Step 1: Make the Crust and Prepare for Baking

• 2 1/4 cups almond flour
• 2 tbsp coconut flour
• 1/4 tsp salt
• 1 tsp vanilla
• 1/3 cup maple syrup
• 1/3 cup coconut oil

Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.

In a bowl, combine the almond flour, coconut flour, salt, vanilla, maple syrup, and melted coconut oil, stirring until the mixture resembles wet sand with small clumps.

Press three-quarters of this mixture firmly into the bottom of your prepared pan in an even layer, then place it in the oven to pre-bake for 10-12 minutes until lightly golden.

While the crust bakes, you’ll have time to prepare the fruit filling.

Step 2: Cook the Strawberry-Rhubarb Filling

• 1 cup strawberries
• 1 cup rhubarb
• 1 tbsp lemon juice
• 3 tbsp maple syrup
• 1/8 tsp salt
• 1 pinch ground cinnamon
• 1 tbsp tapioca starch
• 1 tbsp water

In a saucepan over medium-high heat, combine the hulled and chopped strawberries, sliced rhubarb, lemon juice, maple syrup, and salt.

Cook for about 7 minutes, stirring occasionally, until the fruit begins to break down and release its juices.

In a small bowl, mix the tapioca starch with 1 tablespoon of water until smooth, then stir this slurry into the fruit.

Continue cooking for another 1-2 minutes until the mixture thickens slightly—the tapioca starch will create a glossy, clear filling rather than a cloudy one.

Remove from heat and set aside; I prefer tapioca starch here because it keeps the filling transparent so you can see those beautiful berry colors through the topping.

Step 3: Remove Crust and Assemble the Bars

• pre-baked crust from Step 1
• strawberry-rhubarb filling from Step 2
• 1/4 reserved crust dough
• 1/4 cup cashews

Take the pre-baked crust out of the oven and let it cool for just 1 minute.

In a small bowl, mix the reserved crust dough (the remaining one-quarter from Step 1) with the roughly chopped cashews until evenly distributed.

Spread the cooked strawberry-rhubarb filling from Step 2 over the warm crust in an even layer, then crumble and sprinkle the cashew-dough mixture over the top, gently pressing it down so it holds together in rustic clumps rather than forming a solid layer.

This creates nice texture contrast with crunchy bits throughout.

Step 4: Bake Until Golden and Cool

Return the assembled bars to the oven and bake for about 20 minutes, until the cashew topping is lightly golden and the fruit filling is bubbling slightly at the edges.

Remove from the oven and let cool to room temperature before glazing—this prevents the glaze from melting off and allows the filling to set slightly, making the bars easier to cut.

Step 5: Make and Apply the Coconut Glaze

• 1/4 cup coconut butter
• 2 tbsp maple syrup
• 1 tsp vanilla
• 3 tbsp water

While the bars cool, prepare the glaze by combining the coconut butter, maple syrup, vanilla, and slightly warmed water in a small bowl, whisking until completely smooth and pourable.

If it seems too thick, add a tiny bit more warm water, a teaspoon at a time.

Once the bars have cooled to room temperature, drizzle the glaze evenly over the top in a decorative pattern or spread it gently across the surface.

Let the glaze set for 10-15 minutes before cutting into squares and serving—I find that using Artisana Organics coconut butter gives a noticeably smoother, more luxurious glaze without grittiness.

Gluten-Free Strawberry Rhubarb Pie Bars

Delicious Gluten-Free Strawberry Rhubarb Pie Bars recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 12 bars

Calories 1800 kcal

Ingredients

  

For the base

• 2 1/4 cups almond flour (I always use King Arthur for a finer grind)
• 2 tbsp coconut flour
• 1/4 tsp salt
• 1 tsp vanilla
• 1/3 cup maple syrup
• 1/3 cup coconut oil (melted and cooled to room temperature)

For the filling

• 1 cup strawberries (hulled and chopped into 1/2-inch pieces)
• 1 cup rhubarb (sliced into 1/2-inch thick半-moons)
• 1 tbsp lemon juice
• 3 tbsp maple syrup
• 1/8 tsp salt
• 1 pinch ground cinnamon
• 1 tbsp tapioca starch (thickens the fruit without making it cloudy)

For the crumb topping

• 1/4 reserved crust dough
• 1/4 cup cashews (roughly chopped into 1/4-inch pieces for crunch)

For the glaze

• 1/4 cup coconut butter (I use Artisana Organics for a smooth finish)
• 2 tbsp maple syrup
• 1 tsp vanilla
• 3 tbsp water (slightly warmed to keep the glaze pourable)

Instructions

 

• Preheat your oven to 350°F and line a 9x13 inch baking pan with parchment paper. In a bowl, combine the almond flour, coconut flour, salt, vanilla, maple syrup, and melted coconut oil, stirring until the mixture resembles wet sand with small clumps. Press three-quarters of this mixture firmly into the bottom of your prepared pan in an even layer, then place it in the oven to pre-bake for 10-12 minutes until lightly golden. While the crust bakes, you'll have time to prepare the fruit filling.
• In a saucepan over medium-high heat, combine the hulled and chopped strawberries, sliced rhubarb, lemon juice, maple syrup, and salt. Cook for about 7 minutes, stirring occasionally, until the fruit begins to break down and release its juices. In a small bowl, mix the tapioca starch with 1 tablespoon of water until smooth, then stir this slurry into the fruit. Continue cooking for another 1-2 minutes until the mixture thickens slightly—the tapioca starch will create a glossy, clear filling rather than a cloudy one. Remove from heat and set aside; I prefer tapioca starch here because it keeps the filling transparent so you can see those beautiful berry colors through the topping.
• Take the pre-baked crust out of the oven and let it cool for just 1 minute. In a small bowl, mix the reserved crust dough (the remaining one-quarter from Step 1) with the roughly chopped cashews until evenly distributed. Spread the cooked strawberry-rhubarb filling from Step 2 over the warm crust in an even layer, then crumble and sprinkle the cashew-dough mixture over the top, gently pressing it down so it holds together in rustic clumps rather than forming a solid layer. This creates nice texture contrast with crunchy bits throughout.
• Return the assembled bars to the oven and bake for about 20 minutes, until the cashew topping is lightly golden and the fruit filling is bubbling slightly at the edges. Remove from the oven and let cool to room temperature before glazing—this prevents the glaze from melting off and allows the filling to set slightly, making the bars easier to cut.
• While the bars cool, prepare the glaze by combining the coconut butter, maple syrup, vanilla, and slightly warmed water in a small bowl, whisking until completely smooth and pourable. If it seems too thick, add a tiny bit more warm water, a teaspoon at a time. Once the bars have cooled to room temperature, drizzle the glaze evenly over the top in a decorative pattern or spread it gently across the surface. Let the glaze set for 10-15 minutes before cutting into squares and serving—I find that using Artisana Organics coconut butter gives a noticeably smoother, more luxurious glaze without grittiness.