These gluten free strawberry rhubarb bars are one of my favorite things to bake during rhubarb season and once you make them you will understand why. A buttery gluten free shortbread crust gets pressed into a 9x13 baking dish and pre baked until lightly golden, then topped with a sweet and tart strawberry rhubarb filling made with fresh lemon juice and finished with the reserved crumb mixture and sliced almonds before going back in the oven until bubbly and perfectly golden.
The best part about this recipe is that the shortbread mixture does double duty as both the crust and the crumb topping so you only need two bowls and one crust recipe to make the whole thing.
These bars are perfect for making ahead which makes them one of my favorite gluten free desserts to bring to spring gatherings, potlucks, and summer parties.
I like to make them the day before, let them cool completely, and then refrigerate them overnight so they are perfectly set and easy to slice into clean bars before serving.
Serve them cold straight from the refrigerator or warm them slightly and add a generous scoop of vanilla ice cream or a dollop of whipped cream for the most satisfying gluten free spring dessert.
If you are looking for more rhubarb recipes try my Gluten Free Strawberry Rhubarb Muffins with Almond Streusel, my Gluten Free Strawberry Rhubarb Crumble, my Gluten Free Strawberry Rhubarb Sauce or my Instant Pot Rhubarb Simple Syrup.
You can find all my dessert recipes here: Gluten Free Dessert Recipes
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Instructions
Preheat your oven to 375 degrees.
Grease a 9x13 baking dish with butter or coconut oil. Set aside.
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 stand mixer blend together gluten free flour, butter, coconut oil, vanilla, granulated sugar, brown sugar and salt until a crumbly mixture forms.
Reserve 1 cup of the crumbly mixture in a dish for the topping.
Press the rest of the crumbly mixture into the greased 9x13 baking dish using your hand, the bottom of a measure cup or a glass. Bake at 375 degrees for 15-18 minutes until lightly browned.
Let the crust cool for 10 minutes.
Stir the fruit mixture and then pour over top of the crust. Sprinkle the crumbly mixture over the fruit mixture. Sprinkle the slivered almonds over top.
Bake at 375 degrees for 30-35 minutes. The crust will be browned and the fruit mixture will be bubbly around the edges when it's done.
Remove from the oven and let cool before slicing into bars.
I like to serve with vanilla ice cream or whipped cream.
Supplies
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Gluten Free Strawberry Rhubarb Bars
- Total Time: 1 hour 5 minutes
- Yield: 12 bars 1x
- Diet: Gluten Free
Description
These easy gluten free strawberry rhubarb bars have the most incredible buttery shortbread crust that doubles as a golden crumb topping! A sweet and tart strawberry rhubarb filling made with fresh lemon juice bubbles between the golden layers and sliced almonds add the perfect crunch. Completely gluten free, perfect for making ahead, and absolutely delicious served with vanilla ice cream or whipped cream!
Ingredients
- 2 cups Gluten Free Flour
- ½ cup Unsalted Butter
- ¼ cup Coconut Oil, melted
- ½ tsp. Vanilla Extract
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- ½ tsp. Sea Salt
- 1 ½ cups Strawberries, hulled and diced
- 1 ½ cups Rhubarb, diced
- 1 Tbsp. Lemon Juice
- ⅓ cup Granulated Sugar
- 1 Tbsp. Arrowroot Powder or Cornstarch
- ¼ cup Sliced Almonds
Instructions
Preheat your oven to 375 degrees.
Grease a 9x13 baking dish with butter or coconut oil. Set aside.
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 stand mixer blend together gluten free flour, butter, coconut oil, vanilla, granulated sugar, brown sugar and salt until a crumbly mixture forms.
Reserve 1 cup of the crumbly mixture in a dish for the topping.
Press the rest of the crumbly mixture into the greased 9x13 baking dish using your hand, the bottom of a measure cup or a glass. Bake at 375 degrees for 15-18 minutes until lightly browned.
Let the crust cool for 10 minutes.
Stir the fruit mixture and then pour over top of the crust. Sprinkle the crumbly mixture over the fruit mixture. Sprinkle the slivered almonds over top.
Bake at 375 degrees for 30-35 minutes. The crust will be browned and the fruit mixture will be bubbly around the edges when it's done.
Remove from the oven and let cool before slicing into bars.
I like to serve with vanilla ice cream or whipped cream.
Notes
If you don't have slivered almonds you can use chopped pecans or walnuts. You can also omit the nuts completely. They are just there to add a bit of crunch to the bars.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
If you make these Gluten Free Strawberry Rhubarb Bars I would love to hear what you think! Leave a star rating and a comment below and let me know what you served them with.
Don't forget to save this recipe to your Pinterest boards so you can find it again next rhubarb season!
Storage
Store these gluten free strawberry rhubarb bars covered tightly or in an airtight container in the refrigerator for up to 3 to 5 days. Because the fruit filling contains fresh strawberries and rhubarb the bars need to be refrigerated and should not be left out at room temperature for more than a couple of hours.
I love storing individual bars in small glass containers in the fridge so they are ready to grab for a quick treat or to pop into a lunch box.
Top Tip
Make sure to let the pre baked shortbread crust cool for the full 10 minutes before adding the strawberry rhubarb filling. If you pour the fruit filling over a crust that is still very hot the bottom layer will get soggy and the bars will not hold their shape properly when sliced. The cooling time also allows the crust to firm up slightly so it creates a sturdy base that holds the juicy fruit filling beautifully during the second bake.
While the crust is cooling give the fruit filling a good stir since the strawberries and rhubarb will have released some of their juices as they sat and you want everything evenly coated before spreading it over the crust.
Frequently Asked Questions
Yes and I actually recommend it! These bars are best made the day before you plan to serve them. Making them ahead gives the fruit filling time to set up completely in the refrigerator overnight which makes slicing into clean and beautiful bars so much easier. Simply bake the bars, let them cool completely at room temperature, then cover and refrigerate overnight. Slice into bars right before serving and add vanilla ice cream or whipped cream for the perfect finishing touch.
Yes! Frozen fruit works well in this recipe which means you can make these bars year round even after rhubarb season is over. Thaw the strawberries and rhubarb completely before using and drain off as much excess liquid as possible by patting them dry with paper towels. Too much extra moisture from frozen fruit can make the filling too runny and prevent the bars from setting up properly. Fresh fruit will always give you the best result but frozen is a great option when fresh is not available.
Absolutely! Chopped pecans or walnuts both work beautifully as a substitute for the sliced almonds on top of these bars. You can also leave the nuts out entirely if you need a nut free version. The bars will still be delicious without them but the sliced almonds do add a lovely crunch and a slightly toasty flavor that makes the topping feel more special and bakery worthy.
The key to clean and beautiful bar cuts is to make sure the bars are completely cooled and well chilled in the refrigerator before slicing. Warm or room temperature bars will fall apart when cut because the fruit filling is still too soft and runny. I like to refrigerate the bars for at least a few hours or ideally overnight before slicing. Use a sharp knife and wipe the blade clean between each cut for the neatest results.
Yes! You can cut the recipe in half and bake it in an 8x8 or 9x9 square baking dish for a smaller batch. The bake times will be similar but keep an eye on the crust during the first bake and the bars during the second bake as they may finish a few minutes earlier in a smaller pan. This is a great option if you are baking for a smaller household or just want a smaller quantity of bars.
Yes! Cornstarch works perfectly as a substitute for arrowroot powder in this recipe and can be used in the exact same amount. Both arrowroot powder and cornstarch act as thickeners that help the strawberry rhubarb filling set up properly and hold together when the bars are sliced. Either one will give you a beautifully thick and jammy fruit filling.
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