I posted this recipe on another board because I couldn't stop myself from buying rhubarb last month. I've always liked Rhubarb Crisp but of course the topping would not be paleo. I modified a recipe for Warm Rhubarb Cups with Whipped Cream as a base, located here.

Rhubarb (my version)

4 rhubarb stalks (about 3.5 cups)
1/4 water
stevia (two individual packets)

Slice rhubarb into 1/2 inch pieces. Put water and rhubarb in pan. Cook on low for about 15 minutes or until desired softness is reached. At the 10 minute mark I stirred in the stevia.

It tasted good though it was on the tart side but I like tart. This makes about three servings. I believe the carb rate is a little higher than stated in the recipe.

Next time I'll try using pecans, coconut and butter as shown in this cheesecake recipe for the crisp topping.

Also, as someone else mentioned, make applesauce using sliced apples, a small amount of water and a lot of cinnamon (but no sugar).

I realize these aren't really baked goods, but they can still be satisfying on a winter day, especially if you add a little fresh whipped cream (without sweetner).