These soft and tangy Almond Flour Rhubarb Cookie Bars are made with wholesome ingredients and a tender almond flour base.
They’re a deliciously healthy treat for spring and summer snacking, especially when rhubarb season is in full swing.
These easy rhubarb bars have a jammy rhubarb filling, a tender almond flour crust, and a golden brown crumble topping. They’re not overly sweet and have just enough tart rhubarb flavor to satisfy rhubarb lovers.
You can make the jammy filling on the spot or use some of my leftover Rhubarb Compote; it's up to you. I usually make these dessert bars around spring or early summer when I can find fresh rhubarb stalks in stores or at the local farmers' market.
These rhubarb cookie bars taste indulgent but are made with better-for-you ingredients. Let's make them!
Why You'll Love This Recipe
- Perfect for Rhubarb Season: A delicious way to use fresh rhubarb, leftover rhubarb jam, or compote.
- Better For You Ingredients: Refined sugar-free, gluten-free, dairy-free, flourless, and Paleo and vegan-friendly options.
- Wholesome & Filling: Naturally sweetened and satisfying, these bars are great for dessert or an afternoon snack.
- Make Ahead-Friendly: Chill overnight for the best texture and flavor.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Fresh Rhubarb: Slice thin to create a tart, fruity jam. Get enough stalks to make my Rhubarb Muffins or learn how to eat rhubarb raw as a snack.
- Lemon Juice: Brightens and balances the rhubarb filling.
- Coconut Sugar / Monkfruit Sweetener: Keeps the bars naturally sweet; Turbinado or brown sugar also works.
- Coconut Oil: A dairy-free fat that keeps the crust tender.
- Almond Butter: Adds richness and helps bind the crust ingredients.
- Slivered Almonds & Coconut Shreds: Add texture and flavor to the crumb mixture.
- Almond Flour: The base of the rhubarb crumb bars—no need to combine flour types here! Use any leftovers to make my Almond Flour Banana Cookies With Chocolate Chips.
How To Make It
See the full recipe with measurements in the recipe card.
Note: This assumes you've already prepared the quick rhubarb jam (following the recipe card) and are chilling it in the fridge while making these rhubarb cookie bars. You can also use any leftover rhubarb compote instead.
Step One (Picture 1 above) - While the jammy rhubarb is cooling, melt the coconut oil in a small saucepan over medium-low heat. Stir in sugar and almond butter until well incorporated. Remove from the stove.
Step Two (Picture 2 above) - Stir in the dry ingredients until well combined, and you have a crumbling mixture.
Step Three (Picture 3 above) - Firmly press ⅔ of the crumb mixture into the prepared pan.
Step Four (Picture 4 above) - Pour over cooled rhubarb sauce, distributing evenly with a spatula. Sprinkle the remaining ⅓ of the almond flour crumbs evenly over the rhubarb mixture.
Step Five (Picture 5 above) - Bake for 20 to 30 minutes in a preheated oven or until the crumbs are slightly golden brown.
Step Six (Picture 6 above) - Allow it to come to room temperature. Then refrigerate for at least 4 hours or best overnight before cutting it into small cookie bars.
Top Tips
- Simmer the Rhubarb Mixture Uncovered: It allows the water to evaporate as the rhubarb breaks down.
- Use Parchment Paper: For easy lift-out and cleanup.
- Always Chill: Let the bars chill thoroughly to get clean slices. Use a sharp knife or pastry cutter for neat edges.
Variations & Substitutions
- Make Strawberry Rhubarb Cookie Bars: Use leftover Strawberry Rhubarb Sauce.
- Sweetener: Swap coconut sugar with Turbinado sugar or brown sugar (adjust amounts).
- Add Spices: Add a little cinnamon or vanilla to the crust for warmth, similar to my Gluten-Free Oatmeal Cookies.
Storage
- Store the rhubarb cookie bars in a sealed or air-tight container in the fridge for up to 7 days.
- Wrap well in plastic wrap and freeze for up to 2 months.
- Best served chilled.
Recipe FAQs
Yes, just thaw and drain well before using—you don’t want too much liquid in your filling.
Yes! Just use the same amount.
Nope! As long as they’re fresh and not too stringy, just chop and cook. But I always peel away any stringy parts, similar to my Rhubarb Apple Compote Recipe.
You can! Pulse until you get coarse crumbs, then press into the bottom of the pan. But it's so much easier and faster to combine everything in a medium bowl.
More Almond Flour Desserts To Try Next
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📖 Recipe
Easy Almond Flour Rhubarb Cookie Bars
Mariska RamondinoEquipment
- 1 8-inch square cake pan to bake the rhubarb cake
- Parchment paper to coat the pan for easy clean-up
- 1 small saucepan to make the batter
- 1 medium saucepan to make the rhubarb sauce
- spatula to spread the batter and rhubarb compote
Ingredients
Ingredients to make a quick rhubarb sauce/compote
- 4 cups sliced rhubarb ¼-inch thick 510 grams
- 2 tablespoons lemon juice
- ⅔ cup water
- ½ cup coconut sugar or Monkfruit sweetener 75 grams
Ingredients to make the rhubarb cookie bars
- ½ cup coconut oil 100 grams
- ⅓ cup coconut sugar or Monkfruit sweetener 50 grams
- ½ cup almond butter 140 grams
- ½ cup slivered almonds 45 grams
- ⅓ cup coconut shreds 25 grams
- ½ teaspoon sea salt
- 3 cups almond flour 280 grams
Instructions
Make The Quick Rhubarb Compote
- In a medium saucepan, combine rhubarb, lemon juice, and water over medium heat.4 cups sliced rhubarb ¼-inch thick, 2 tablespoons lemon juice, ⅔ cup water
- Bring to a steady simmer and stir in the sugar. Simmer for 15 to 20 minutes until rhubarb is broken down and thickened into a jammy consistency, stirring frequently. Remove from the stove and allow to cool. Note: I usually place it in the fridge or freezer while making the cookie batter.½ cup coconut sugar or Monkfruit sweetener
Make The Bars
- Preheat the oven to 400°F (204 °C). Prepare an 8-inch square baking pan and line it with baking paper. Set aside.
- Melt the coconut oil in a small saucepan over medium-low heat. Stir in sugar and almond butter until well incorporated. Remove from the stove.½ cup coconut oil, ⅓ cup coconut sugar or Monkfruit sweetener, ½ cup almond butter
- Stir in the dry ingredients until well combined, and you have a crumbling mixture. Leave some of the slivered almonds for garnish.½ cup slivered almonds, ⅓ cup coconut shreds, ½ teaspoon sea salt, 3 cups almond flour
- Firmly press ⅔ of the crumb mixture into the prepared pan. Pour over cooled rhubarb sauce, distributing evenly with a spatula.
- Sprinkle the remaining ⅓ of the almond flour crumbs evenly over the rhubarb mixture. Bake for 20 to 30 minutes or until the crumbs are slightly golden brown.
- Remove from the oven and allow it to come to room temperature. Then refrigerate for at least 2 hours or best overnight.
Notes
- Simmer the rhubarb mixture uncovered to allow the water to evaporate while the rhubarb breaks down. You should get about 2 cups of rhubarb sauce.
- You can save time by making this rhubarb cookie bar recipe with any leftover rhubarb compote (2 cups) or strawberry rhubarb sauce (2 cups).
- You can also use Turbinado sugar instead of coconut sugar for subtle caramel notes. In that case, use 60 grams for ⅓ cup and 85 grams for ½ cup.
- I highly recommend cooling the rhubarb cake before slicing it into small bars with a sharp knife and storing it in the fridge for at least 2 to 4 hours.
- These rhubarb cookie bars taste best when sufficiently chilled overnight.
- They stay well in the fridge for up to 7 days.
- I calculated 12 servings, but these rhubarb cookie bars are pretty filling, so feel free to cut them into smaller pieces for larger servings.
- Enjoy as-is or with a scoop of your favorite ice cream.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
I absolutely love rhubarb, so these cookie bars are easily one of my favorite treats. Keep them chilled in the fridge, but let them sit out for a few minutes before serving—just enough to soften slightly. They’re surprisingly satisfying, so feel free to cut them into smaller squares to stretch the batch. Bonus: they’re vegan-friendly (perfect if you’re serving guests with dietary needs) and lower in carbs than your typical dessert. Enjoy every bite!