Gluten-Free Rhubarb Bars

Name: Gluten-Free Rhubarb Bars
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3 dozen
Ingredients: 2 cups gluten-free all-purpose baking flour (without xanthan gum); 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 (without xanthan gum); 1/2 cup cold butter

Total Time Prep: 20 min. Bake: 35 min. + cooling

Yield 3 dozen

Test Kitchen Approved

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.

Ingredients

2 cups gluten-free all-purpose baking flour (without xanthan gum)
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 (without xanthan gum)
1/2 cup cold butter

Directions

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

1 bar: 116 calories, 6g fat (3g saturated fat), 25mg cholesterol, 58mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 2g protein.

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

Recipe Creator