Gluten Free Strawberry Rhubarb Bread 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 STRAWBERRY RHUBARB BREAD

Gluten-Free Strawberry Rhubarb Bread image

Dense, moist, sweet, and tender quick bread loaded with rhubarb and strawberries. This recipe originated in the strawberry beds while picking those gold-speckled ruby and wine-colored sweet spring fruits. The rhubarb is planted alongside the beds and its red and green stalks were begging to be harvested. The two combined are visually beautiful, fragrant and delicious.

Provided by shareforrichness

Categories Fruit Bread

Time 1h20m

Yield 16

Number Of Ingredients 18

Ingredients

1 tablespoon butter, softened
1 (8 ounce) package cream cheese
1 cup white sugar
3 eggs
¼ cup vegetable oil
2 cups sliced fresh strawberries
1 cup strawberry puree
1 cup rhubarb puree
1 cup 1/4-inch slices rhubarb
2 ½ cups brown rice flour
½ cup tapioca starch
½ cup garbanzo-fava bean flour
¼ cup coconut flour
2 tablespoons baking powder
1 tablespoon xanthan gum
½ teaspoon salt
1 cup chopped walnuts
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans evenly with butter.
Combine cream cheese and sugar in a large bowl; beat with an electric mixer until smooth. Add eggs one at a time, beating well between each addition. Pour in vegetable oil; beat until fluffy. Fold in strawberries, strawberry puree, rhubarb puree, and rhubarb gently.
Mix brown rice flour, tapioca starch, garbanzo-fava bean flour, coconut flour, baking powder, xanthan gum, and salt together in a separate bowl. Fold into the strawberry-rhubarb mixture until thoroughly blended. Add walnuts and vanilla extract to the batter.
Divide batter between the greased loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes; invert onto a wire rack to cool completely.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 45.9 g, Cholesterol 52.2 mg, Fat 15.6 g, Fiber 4.3 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 342.5 mg, Sugar 19.6 g

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