Gluten Free Rhubarb Crisp Bars
These Gluten Free Rhubarb Crisp Bars combine the tartness of rhubarb with the sweetness of strawberries, creating a delicious dessert that everyone will love.
Ingredients
For the Crust
- 1 3/4 cups all-purpose gluten-free flour blend (I used Better Batter)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 12 tablespoons unsalted butter (at room temperature)
- 1 large egg yolk (at room temperature)
For the Topping
- 1/4 cup all-purpose gluten-free flour blend (I used Better Batter)
- 1/8 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter (melted and cooled)
- 2 teaspoons pure vanilla extract
For the Filling
- 8 ounces rhubarb stalks (cleaned and roughly chopped)
- 8 ounces fresh strawberries (cleaned, hulled, and roughly chopped)
Instructions
Preparation
- Preheat your oven to 350°F. Line an 8-inch square pan with crisscrossed sheets of unbleached parchment paper, each overhanging two opposite sides. Set the pan aside.
- In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), cornstarch, granulated sugar, and kosher salt.
- Add the softened butter and egg yolk. Mix until the dough holds together and is crumbly but slightly sticky. Press the mixture into the bottom of the prepared pan evenly.
Topping
- In another bowl, combine the gluten-free flour, xanthan gum (if using), light brown sugar, and cinnamon.
- Stir in the melted butter and vanilla extract until mixed but still crumbly.
Assembly
- In a mixing bowl, toss the chopped rhubarb and strawberries together.
- Spread the rhubarb-strawberry mixture evenly over the crust.
- Top with the crumble topping, spreading it as evenly as possible.
Baking
- Bake in the preheated oven for 30-35 minutes or until the topping is golden brown and the filling is bubbling.
- Allow the bars to cool in the pan. Remove them using the overhanging parchment paper and cut them into squares for serving.
Notes
These bars are best served slightly warm or at room temperature. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 20g