Strawberry Rhubarb Bars

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. Photo submitted by Plan Z Dieter Nancy.

This is a wonderful, sweet treat. I cut the flour in half so we would still have a gluten element to hold the crust together but dropped the glycemic index considerably by using coconut flour for the other half. This won’t make the crust taste like coconut. It just makes it taste sweet.

Serves: 

Serving size, one 2” square with topping. One pan makes 15 servings.

Ingredients:

For the Crust

• 1 cup of coconut flour
• 1 cup of regular white flour
• 1 cup of cold butter
• 1 Tbl of Truvia

For the Filling

• 5 cups of thinly sliced rhubarb
• 2 cups of sliced strawberries
• 1/3 cup of Truvia
• 1 tsp salt
• 8 egg yolks

Topping

• TruWhip or whipped cream

Preheat oven to 350 degrees. Put the flour, butter and Truvia in your food processor. Blend until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of a 9″ x 13″ baking dish. Bake for 15-17 minutes or until the crust just starts to get a light tinge of beige.

While the crust is baking you can assemble the filling. In a large bowl mix the egg yolks, Truvia, and salt. Stir thoroughly. Then add the rhubarb and strawberries. Mix and pour on top of the baked crust.

Return to the oven and bake for 50 – 60 minutes more so the filling gets set.

When cool, store in refrigerator. Cut into squares and serve topped with Truwhip (this is like Cool Whip but sweetened with Truvia) or homemade whipping cream sweetened with Truvia.

Enjoy!

Cheers,