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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

  • 2 cups gluten-free all-purpose baking flour (without xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 cup cold butter
  • 2 large eggs, room temperature, 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 (without xanthan gum)
  • 1/2 cup cold butter

Directions

  • 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.
  • 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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