Gluten-Free Rhubarb Bars

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, and have 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 Bars 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 the dough onto the bottom of a greased 15x10x1-inch baking pan. Top with the rhubarb and 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 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 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 keeping them in the freezer for three to four months. To reuse, allow the bars to thaw completely before serving.

Gluten-Free Rhubarb Bars Tips

Can I add strawberries to the rhubarb bars?

These fruit bars are technically already a strawberry-rhubarb recipe due to the flavored strawberry gelatin. However, if you’d like even more strawberry flavor, simply substitute two cups of the sliced rhubarb with two cups of sliced strawberries and follow the recipe as written.

How can I dress up gluten-free rhubarb bars for serving?

You can dress these rhubarb bars by warming them quickly in the microwave or oven and adding a scoop of vanilla ice cream on the top. Velvety homemade whipped cream is another addition that will push the decadence level up a notch or two.

What else can be added to gluten-free rhubarb bars?

While we think these rhubarb bars are already amazing, you can add an additional flavor-punch by mixing in a cup of chopped walnuts to the crust. Or, try adding chopped dates for a sweet, unexpected twist. You can also mix a cup of gluten-free rolled oats into the streusel topping mixture for additional flavor and texture.

Can I use this recipe to make regular rhubarb bars?

You absolutely can. To make these rhubarb bars with gluten, replace the gluten-free flour with all-purpose flour, and omit the eggs and milk to make the crust. Otherwise, a basic pie crust recipe can be a terrific option when you want a buttery base to turn a gluten-free recipe into a regular dessert bar recipe.