LEMONY RHUBARB BARS

Crust

1/4 c. hazelnuts, ground

1 1/2 c. walnuts, ground

1/2 c. millet flour

1/4 c. honey

1/4 c. coconut oil

Grease 8 x 8 inch glass baking dish. Combine all ingredients and mix well. Press into prepared baking dish. Bake at 325 degrees for 18 minutes.

Filling

2 c. rhubarb, chopped into 1-inch pieces [fresh or frozen]

1/4 tsp. stevia

3 eggs

1 c. raw cane sugar, coconut sugar, date sugar, maple sugar, sucanat or sugar of choice

1/3 c. lemon juice

1 tsp. baking powder

1 tbsp. lemon zest or 2 tsp. lemon extract

1/4 c. arrowroot powder

In medium size saucepan, heat rhubarb and stevia over medium heat [if using fresh rhubarb add a touch of water]. Cook until rhubarb is soft and easily pull apart creating a sauce-like consistency.

Beat eggs and sugar on medium speed until smooth. Combine remaining ingredients, including rhubarb sauce, and mix well. Pour over prepared crust and bake at 325 degrees for 15 - 20 minutes [or until firm but not browned]. Do not overcook.

Remove from oven and cool 30 minutes. Place in freezer for 30 minutes [freezing the bars makes it easier to cut and serve]. Remove, sift confectioner's sugar over top [optional], cut and serve. Store in freezer and remove 15 - 20 minutes prior to serving.