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SkinnyMS

Strawberry Rhubarb Buckwheat Bars

These scrumptious bars make a perfect afternoon snack for the kids or for yourself.
Course: Snack
Cuisine: American
Keyword: dairy-free, Kid-Friendly, Vegetarian
Servings: 24 people
Calories: 186kcal
Author: SkinnyMs.

Ingredients

For the Crust

  • 2 1/4 cups whole-wheat flour
  • 3/4 cup buckwheat flour
  • 1/2 cup coconut sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup unsalted butter cold, cut into cubes
  • 1 egg
  • 2 tablespoons honey
  • 3 tablespoons molasses

For the Filling

  • 2 cups strawberries tops removed
  • 2 cups rhubarb chopped
  • 12 ounces strawberry preserves jar, no sugar added
  • 1 tablespoon cornstarch
  • 2 teaspoons lemon juice

Instructions

For the Crust

  • Preheat oven to 375°F. Lightly spray a 9 X 13-inch baking pan.
  • In a food processor, pulse whole wheat flour, buckwheat flour, coconut sugar, salt, and baking powder in a food processor until well combined. Add butter cubes and pulse until the mixture is crumbly. Add egg, honey, and molasses and pulse until well combined and large clumps form. Reserve 1/2 cup of the mixture and pour the remainder into a prepared baking pan and press into the bottom and slightly up the sides to form a crust.
  • Bake for 10 minutes, remove from oven and cool.

For the Filling

  • Combine all ingredients in a food processor and lightly pulse together just to combine ingredients. Pour into a small saucepan and heat on medium heat until preserves had melted and a sauce begins to form. Pour over cooled crust and crumble reserved 1/2 cup of crust mixture on top.
  • Bake for about 20 minutes until filling is bubbly and top begins to lightly brown. Cool completely before cutting and serving. If desired, sprinkle with powdered sugar.

Nutrition

Serving: 1bar | Calories: 186kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 107mg | Fiber: 2g | Sugar: 15g |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9