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Gluten-Free Rhubarb Bars

 Gluten-Free Rhubarb Bars
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
36 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 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
  • 1 cup sugar
  • 1 cup gluten-free all-purpose baking flour
  • 1/2 cup cold butter


  • 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 mixture 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

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Gluten-Free Rhubarb Bars (continued)

Editor's Note: 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.