Gluten Free Rhubarb Bars Recipes
GLUTEN-FREE RHUBARB BARS
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
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
EASY GLUTEN-FREE RHUBARB BARS
easy gluten-free rhubarb bars are the perfect sweet-tart spring treat
Provided by zenbelly
Categories dessert
Time 50m
Number Of Ingredients 13
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
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
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.
More about "gluten free rhubarb bars recipes"
STRAWBERRY RHUBARB BARS (GF & V) - A SAUCY KITCHEN
From asaucykitchen.com
4.8/5 (14)Total Time 1 hrCategory DessertsCalories 179 per serving
- Combine the strawberries, rhubarb, lemon, ginger, and sugar for the filling in a medium sized bowl, stir slightly and set aside until later.
- In a large bowl whisk together the oats, flour, sugar, salt, and cinnamon. Stir in the melted coconut oil until combined. Measure out about 3/4 of the dough and press into the bottom of a greased or lined 8x8in square pan. Bake for 10 minutes.
- Strain your fruit mixture to get rid of the excess liquid and then spoon the mixture evenly onto of the partially baked crust. Take the remaining 1/4 of the dough and sprinkle it over the top of the fruit making sure to cover the majority of the surface. Place the pan back in the oven and bake for an additional 40 minutes or until the top comes out golden brown.
RASPBERRY RHUBARB ALMOND BARS (GLUTEN FREE + PALEO) • BAKERITA
From bakerita.com
4/5 (4)Estimated Reading Time 5 minsCategory DessertTotal Time 55 mins
- Preheat oven to 350°F and line an 8×8” square pan with parchment paper. Grease with nonstick cooking spray.
- In a mixing bowl, stir together the almond flour, tapioca flour, coconut sugar, salt, and melted coconut oil until fully combined, and there’s no dry flour remaining. Press the crust evenly in the pan.
- In your food processor or blender, grind the almonds, tapioca flour, salt, and coconut sugar to a powder (or as fine as you can make it). Add the coconut oil and process until no longer visible. Add the egg and vanilla, blending until completely incorporated, and a smooth paste is formed. Spread the filling evenly over the almond crust.
GLUTEN FREE STRAWBERRY RHUBARB BARS - SMALL FARM BIG LIFE
From smallfarmbiglife.com
Category DessertTotal Time 1 hr 5 minsEstimated Reading Time 3 minsCalories 302 per serving
- In a large bowl mix together the strawberries, rhubarb, lemon juice, sugar and arrowroot powder. Set aside and stir occasionally while you make the crust.
- In the bowl of your mixer blend together gluten free flour, butter, coconut oil, vanilla, granulated sugar, brown sugar and salt until a crumbly mixture forms.
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STRAWBERRY RHUBARB BARS (VEGAN, GLUTEN-FREE, OIL-FREE)
From beautifulingredient.com
5/5 (1)Total Time 2 hrsCategory Breakfast, Dessert, SnackCalories 209 per serving
- Preheat the oven to 350 degrees and line a 9x13 pan with parchment paper. Process the crust ingredients in a food processor until well combined. Pour into the pan and press to flatten evenly with the palm of your hand or a spatula. Bake for 15 minutes.
- Place the filling ingredients into the food processor and pulse until just combined. Spread evenly over the baked crust.
- In a small bowl, stir the topping ingredients together until well combined. Crumble evenly over the filling. Place in the oven and bake 40 minutes, checking after 30 minutes, until the topping looks golden.
GLUTEN FREE STRAWBERRY RHUBARB SQUARES - FAITHFULLY GLUTEN ...
From faithfullyglutenfree.com
Reviews 10Category DessertsServings 16Estimated Reading Time 3 mins
- In a medium sized sauce pan, combine the rhubarb, strawberries, and lemon juice. Stir the fruit and cover with the lid before placing the pan over medium heat. Check and stir it frequently - as it heats up the berries and rhubarb will give off more liquid. If it stays dry, turn the heat down. The rhubarb and berries will begin to cook down, this can take 8-12 minutes, so be patient. You are essentially making a small batch of jam.
- In a small bowl, whisk together 1/2 cup granulated sugar and cornstarch. Once the mixture has come to a boil, add the sugar, and continue to stir until the mixture becomes thick. By adding the cornstarch to the sugar, you decrease the chance of the cornstarch clumping once it is added to the hot filling. Once the mixture has thickened, set it aside.
- In a large bowl, or the bowl of a stand mixer, stir together the gluten free quick cook oats, brown rice flour, tapioca starch, sugars, baking soda, salt, and xanthan gum.
- Add the vanilla and softened butter and run the mixer, with the paddle attachment, on medium speed until the butter is evenly distributed. The mixture should look like wet sand, and hold together when you squeeze some in your hand.
KETO RHUBARB CUSTARD BAR RECIPE - MY CRASH TEST LIFE
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5/5 (2)Total Time 1 hr 5 minsCategory DessertCalories 183 per serving
- In a bowl, combine the almond flour, coconut flour and sugar. Take the diced butter and mix until the mixture resembles coarse crumbs. Press into a greased 8 x 8 (or 9 x 9) baking pan.
- While the crust bakes, combine the sweetener and flour in a bowl. Whisk in the cream and eggs. Stir in the rhubarb. Once the crust is done, pour the mixture over the crust and return it to the oven for 40-45 minutes or until the custard has set. Allow cooling.
GLUTEN-FREE STRAWBERRY RHUBARB CRUMBLE BARS
From veganyackattack.com
Cuisine Gluten-FreeCategory DessertServings 9Total Time 1 hr 5 mins
- Preheat the oven to 350F (175C) and line an 8-inch (20 cm) square baking pan with parchment paper.
- Make the strawberry rhubarb filling: Put the strawberries, rhubarb, maple syrup, vanilla, and salt in a medium pot over high heat. When the mixture starts to bubble, reduce heat to medium and simmer for 8 to 12 minutes, stirring the mixture frequently to ensure nothing burns or sticks to the pan. Set aside to cool slightly.
- Make the dough and crumble topping: Put the almond flour, tapioca flour, oats, baking powder, and salt in a large bowl and mix until evenly incorporated. Stir the almond butter and maple syrup together in a small bowl, then add this mixture to the dry ingredients. Stir well until no dry lumps are left-the mixture should be pretty thick!
- Press half of the "dough" into the bottom of the baking tin, then pour the berry filling on top. Use your hands to evenly crumble the remaining dough over the top of the fruit.
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From heartbeetkitchen.com
5/5 (6)Category Dessert
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- Using the back of a spatula or spoon, firmly press a heaping cup of oat mixture into a parchment lined 8x8 baking pan. I find a spoon works really well to press it together and get it smooth.
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4.8/5 (43)Total Time 2 hrsCategory DessertCalories 258 per serving
- Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper.
- Add oats, almonds, sea salt, and coconut sugar to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.
- Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.
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5/5 (3)Total Time 1 hr 25 minsCategory Dessert, Pudding, Sweet TreatsCalories 249 per serving
- Base-line an 8 inch (20 cm) non-stick square tin (approx 5 cm/2 inch deep) with baking paper. Alternatively spray the base with non-stick baking release spray.
- Place your prepared rhubarb and strawberries (NOT the blueberries) with the brown sugar into a saucepan and gently heat, stirring, to bring to a simmer.
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- In a large bowl, toss the rhubarb with the lemon zest and juice, sugar, cornstarch, and vanilla. Scrape the mixture into a 9- or 10-inch round baking dish, pie plate, or ovenproof skillet. Place the baking dish on a rimmed baking sheet to catch any drips, and bake until the rhubarb starts to bubble, 25-30 minutes. Gently stir the rhubarb to redistribute.
- To make the topping, combine the almond flour, oats, almonds, oat flour, tapioca flour, brown sugar, cardamom, and salt in a medium bowl (you can reuse the rhubarb bowl if you scraped it clean enough). Stir in the melted butter until the mixture forms large clumps.
- When the rhubarb has baked, sprinkle the topping over the fruit. Return to the oven and bake until deep golden and bubbling furiously, about 25-35 more minutes. Let cool for a few minutes or to room temperature. Scoop into bowls and serve with ice cream and a sprinkle of rose petals if you like.
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From wellandgood.com
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- Tomato rhubarb soup. Tomato soup is tasty on its own, but including rhubarb adds subtle sweetness while still letting the tomatoes be the star of the show.
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