Taste of Home
Gluten-Free Rhubarb Bars
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
YIELD: 3 dozen.
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
Ingredients
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2 cups gluten-free all-purpose baking flour (without xanthan gum)
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1 teaspoon baking powder
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1/2 cup cold butter
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2 large eggs, room temperature, beaten
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3 tablespoons 2% milk
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5 cups sliced fresh or frozen rhubarb, thawed
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1 package (3 ounces) strawberry gelatin
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TOPPING:
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1 cup sugar
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1 cup gluten-free all-purpose baking flour (without xanthan gum)
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1/2 cup cold butter
Directions
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1.
Preheat oven to 375°. 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 15x10x1-in. baking pan coated with cooking spray. Top with rhubarb; sprinkle with gelatin.
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2.
For topping, in a small bowl, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top. Bake until lightly browned, 35-40 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts
1 bar: 116 calories, 6g fat (3g saturated fat), 25mg cholesterol, 58mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 2g protein.
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