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Gluten-Free Rhubarb Bars

Total Time

Prep: 20 min. Bake: 35 min. + cooling

Makes

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
Gluten-Free Rhubarb Bars Recipe photo by Taste of Home

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

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.
Rhubarb
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Gluten-Free Recipe
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.

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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