Easy Gluten Free Rhubarb Bars Recipes

GLUTEN-FREE RHUBARB BARS

Gluten-Free Rhubarb Bars image

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

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 11

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

Steps:

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., 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.

Nutrition Facts : Calories 116 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 58mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

GLUTEN-FREE RHUBARB BARS

Gluten-Free Rhubarb Bars image

Wheat-free (gluten-free) rhubarb dessert. Serve with whipped topping, ice cream, or just plain.

Provided by efollendorf

Categories Desserts Cookies Bar Cookie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup white rice flour
¾ cup butter
½ cup confectioners' sugar
¼ cup potato starch
¼ cup tapioca starch
3 cups finely chopped rhubarb
2 ¼ cups white sugar
3 eggs, well-beaten
⅓ cup white rice flour
1 teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix 1 cup rice flour, butter, confectioners' sugar, potato starch, and tapioca starch together in a bowl until crumbly and evenly combined; press into a 9x13-inch baking dish.
Bake in the preheated oven until crust is bubbling, about 18 minutes.
Mix rhubarb, white sugar, eggs, 1/3 cup rice flour, and salt together in a bowl; spoon over crust.
Bake in the oven until topping is bubbling, about 35 minutes.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 63 g, Cholesterol 77 mg, Fat 13.1 g, Fiber 1 g, Protein 3 g, SaturatedFat 7.8 g, Sodium 294.6 mg, Sugar 43 g

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