Sweet, tart and buttery with a crumbly streusel topping, these delicious gluten-free rhubarb bars are surprisingly easy, making them a perfect go-to for picnics, brunches or summer parties.
Just because you’re avoiding gluten doesn’t mean you have to give up enjoying seasonal treats at parties this summer. There are so many outstanding gluten-free dessert recipes to choose from, but these gluten-free rhubarb bars in particular might be the one recipe you’ve been waiting for. They’re sweet and tart with a buttery, crumbly crust that makes them a must for the dessert table or a quiet morning on the patio with a fresh cup of coffee. Best of all, they are surprisingly easy to make, so you don’t need to wait for a special occasion to whip them up.
Gluten-Free Rhubarb Bar Ingredients
Gluten-free all-purpose baking flour (without xanthan gum)
Baking powder
Butter
Eggs
2% milk
Rhubarb
Strawberry gelatin
Topping:
Sugar
Gluten-free all-purpose baking flour (without xanthan gum)
Butter
Directions
Step 1: Make the base
Preheat the oven to 375ºF. In a large bowl, combine the flour and baking powder, and stir to combine. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs. Mix in the beaten eggs and milk, stirring until just moistened. Press onto the bottom of a greased 15x10x1-inch baking pan.
Top with the rhubarb. Sprinkle the gelatin packet over the pan.
Editor’s Tip: If you’re using frozen rhubarb, measure it while it’s still frozen, and then allow it to thaw completely. Drain it in a colander, but do not press the liquid out.
Step 2: Top and bake
In a small bowl, combine the sugar and flour. Cut in the butter until the mixture is coarse and crumbly. Sprinkle evenly over the top of the rhubarb bars and place the pan into the preheated oven.
Bake for 35 to 40 minutes until the topping has lightly browned. Remove the pan from the oven and allow it to cool on a wire rack. Once cooled, slice into bars.
How to Store Gluten-Free Rhubarb Bars
Leftover gluten-free rhubarb bars can be stored in the refrigerator in an airtight container for three to four days. The bars can also be frozen by transferring them into a freezer-safe container or bag and can be kept in the freezer for three to four months. To reuse, allow the bars to thaw completely before serving.
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