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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
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    3 dozen


  • 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
  • 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 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 at 375° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
Editor’s Notes: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production 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.
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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  • dig1
    Jul 12, 2016

    nice one

  • theel1741
    Jul 10, 2016

    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).

  • LKimK77
    Jun 3, 2016

    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.

  • MOTCook
    Jun 24, 2014

    I made this for our church social hour. Came home with only crumbs. Tasted like a strawberry rhubarb pie. Will definitely make this again.

  • gordgirl
    Jun 9, 2014

    Thank you, thank you for this gluten free recipe. Will be making this for Father's Day. Sounds quite yummy.

  • aksunflower
    Jul 3, 2013

    Took these bars to a potluck and came home with compliments and an empty pan. Gluten free eaters really appreciated the new recipe.

  • GFMommy
    Jun 17, 2013

    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!

  • Scones2
    Jun 8, 2013

    Awesome taste !

  • sstetzel
    Apr 20, 2012

    As long as you're not trying to eat gluten-free, I see no reason you can't use all-purpose flour.

  • cook0201
    Apr 20, 2012

    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?