Easy Gluten Free Rhubarb Bars Recipes

EASY GLUTEN-FREE RHUBARB BARS

Easy gluten-free Rhubarb Bars image

easy gluten-free rhubarb bars are the perfect sweet-tart spring treat

Provided by zenbelly

Categories dessert

Time 50m

Number Of Ingredients 13

Ingredients

3 cups almond flour
1 cup tapioca starch
1/3 cup coconut sugar
1/2 teaspoon salt
8 tablespoons cold unsalted butter
1 egg
1 teaspoon vanilla extract
24 ounces rhubarb (6-10 stalks, depending on size) ends trimmed and chopped
1 cup granulated sugar
1/2 cup water
2 tablespoons lemon juice
2 large eggs
2 large egg yolks

Steps:

Preheat the oven to 350ºF and line a 9×13-inch baking pan with parchment paper.
In a large mixing bowl, whisk the almond flour, tapioca starch, coconut sugar, and salt.
Using a box grater, grate in the butter and then use your fingers to mix it into the dry mixture so that it resembles coarse crumbs.
Drop in the egg and vanilla and combine with a fork so that you have a shaggy dough. Press into the prepared pan and bake for 15-20 minutes, until golden.
Combine the rhubarb, sugar, and water in a medium sauce pan and bring to a boil. Cook until the rhubarb breaks down into a sauce, about 10-15 minutes. Stir in the lemon juice. Allow to cool slightly.
In a medium bowl, whisk the eggs and egg yolks until frothy. Mix in about 1/4 of the rhubarb sauce, a little bit at a time, and then slowly pour the eggs mixture into the rest of the rhubarb sauce and whisk until smooth.
Pour the rhubarb sauce onto the crust and bake another 18-20 minutes, or until the rhubarb mixture is just set but still a bit jiggly. Allow to cool before cutting into squares and dusting with confectioners sugar, if desired.

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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