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Gluten-Free Rhubarb Bars Recipe

Gluten-Free Rhubarb Bars Recipe

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 YIELD:36 servings


  • 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
  • 1 cup sugar
  • 1 cup gluten-free all-purpose baking flour
  • 1/2 cup cold butter


  • 1. 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 at 375° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

Recipe Note

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.

Nutritional Facts

1 bar: 116 calories, 6g fat (3g saturated fat), 25mg cholesterol, 58mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 2g protein.

Reviews for Gluten-Free Rhubarb Bars

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dig1 User ID: 6907234 250342
Reviewed Jul. 12, 2016 Edited Jul. 13, 2016

"nice one"

theel1741 User ID: 8827574 250283
Reviewed 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 User ID: 4952226 249003
Reviewed 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 User ID: 7688063 118554
Reviewed 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 User ID: 1123899 192771
Reviewed Jun. 9, 2014

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

aksunflower User ID: 3019998 136436
Reviewed 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 User ID: 7296500 134137
Reviewed 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 User ID: 7295231 180896
Reviewed Jun. 8, 2013

"Awesome taste !"

sstetzel User ID: 158954 212734
Reviewed 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 User ID: 6655921 197608
Reviewed 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?"

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