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Gluten-Free Strawberry Rhubarb Bars

A close-up, appetizing shot of a square Gluten-Free Strawberry Rhubarb Bars slice showing the crumbly topping and bright red filling.
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Make tender, flavorful gluten-free bars featuring a sweet strawberry and tart rhubarb filling over a simple gluten-free crust.

Ingredients

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  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup almond flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 tablespoon ice water
  • 3 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 2 cups fresh strawberries, hulled and quartered
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, whisk together the gluten-free flour blend, almond flour, brown sugar, and salt for the crust.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Mix the egg yolk and ice water together in a small bowl. Add this liquid mixture to the dry ingredients and mix until the dough just comes together. Do not overmix.
  5. Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the crust. Reserve the remaining one-third of the dough for the topping.
  6. In a separate bowl, combine the chopped rhubarb, strawberries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently until the fruit is evenly coated.
  7. Spread the fruit filling evenly over the crust layer.
  8. Crumble the reserved dough mixture evenly over the fruit filling to create the topping.
  9. Bake for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbly.
  10. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting them into squares.

Notes

  • Use a 1-to-1 gluten-free flour blend that already contains xanthan gum for the best crust texture.
  • If your fruit mixture seems very wet, add one extra teaspoon of cornstarch.
  • For a crispier topping, chill the reserved dough for 15 minutes before crumbling it over the filling.

Nutrition

Find it online: https://delishdreams.com/gluten-free-strawberry-rhubarb-bars/