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
Gluten-Free Rhubarb Bars
Rhubarb
Gluten-Free Recipe
Gluten-Free Rhubarb Bars
Prep Time
20 min
Cook Time
35 min
Yield
3 dozen
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
- 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.
- 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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