Gluten-Free Rhubarb Bars

Name: Gluten-Free Rhubarb Bars
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3 dozen.
Ingredients: 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; TOPPING:; 1 cup sugar; 1 cup gluten-free all-purpose baking flour; 1/2 cup cold butter

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 eggs, 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

Directions

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.

Originally published as Gluten Free Rhubarb Bars in Country Woman April/May 2012

Reviews

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Average Rating:

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?