Gluten-Free Rhubarb Bars Recipe

Gluten-Free Rhubarb Bars Recipe photo by Taste of Home

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Nothing tastes like spring more than rhubarb and strawberry. The crust and crumb topping on these bars are so tasty, nobody will know they’re eating gluten-free.—Lisa Wilson, Virginia, Minnesota

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Gluten-Free Rhubarb Bars Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 36 Servings

20 35 55

Ingredients

2 cups gluten-free all-purpose baking flour
1 teaspoon baking powder
1/2 cup cold butter
2 eggs, beaten
3 tablespoons 2% milk
5 cups sliced fresh or frozen rhubarb, thawed
1 package (3 ounces) strawberry gelatin
TOPPING:
1 cup sugar
1 cup gluten-free all-purpose baking flour
1/2 cup cold butter

Directions

In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and milk just until moistened. Press onto the bottom of a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Top with rhubarb; sprinkle with gelatin.
For topping, in a small bowl, combine sugar and flour. Cut in butter until resembles coarse crumbs. Sprinkle over top. Bake at 375° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

Editor’s Notes: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 bar equals 116 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 58 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Gluten-Free Rhubarb Bars in Country Woman April/May 2012