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
Ingredients
- 2 cups gluten-free all-purpose baking flour
- 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
- 1/2 cup cold butter
Reviews
nice one
I haven't made this yet but would like to know if I need to add xanthan gum to my all purpose gluten free flour (which doesn't contain xanthan gum).
Turned out wonderful!!! used a GF 1 to 1 flour. I didn't have enough rhubarb so i added about 1&1/2 cups of a mix of blueberries and strawberries. Will be making again.
I made this for our church social hour. Came home with only crumbs. Tasted like a strawberry rhubarb pie. Will definitely make this again.
Thank you, thank you for this gluten free recipe. Will be making this for Father's Day. Sounds quite yummy.
Took these bars to a potluck and came home with compliments and an empty pan. Gluten free eaters really appreciated the new recipe.
Wonderful recipe! We made this for company this weekend and these turned out beautifully. Very easy to make; straightforward directions.Will definitely make again. Thank you for sharing this recipe!
Awesome taste !
As long as you're not trying to eat gluten-free, I see no reason you can't use all-purpose flour.
I would like to try this recipe but I do not have gluten-free flour. Are there alternatives I can use or can I use all purpose flour?