This easy recipe for gluten free strawberry rhubarb bars has the best shortbread crust! The crust is also used for a crumb topping over the yummy fruit filling. This is the perfect quick and easy recipe for a delicious dessert.
I love that this recipe just requires two bowls. You make the crust and topping in your mixer bowl and the fruit filling is made in a separate bowl. I make the fruit filling first and then mix the crust and topping together.
The crust bakes for 15 minutes and then gets topped with the fruit filling and the crumb topping that you reserve from the crust mixture. I like to also top mine with slivered almonds for a little crunch. You could use a different type of nut or skip this step all together.
These bars are perfect to make ahead before a gathering or event. I like to make them the day before and then refrigerate them. I cut them before I serve them after they are cold. I like to serve them with vanilla ice cream or whipped cream.
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Ingredients
Gluten Free Flour
Unsalted Butter
Coconut Oil
Vanilla Extract
Granulated Sugar
Brown Sugar
Sea Salt
Strawberries
Rhubarb
Lemon Juice
Arrowroot Powder or Cornstarch
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.
Supplies
Frequently Asked Questions
Yes. The fruit mixture in these bars needs to be refrigerated. They are ok out for a bit, but should be refrigerated when you are done serving them.
You can place a lid or plastic wrap over the container you baked the bars in and store them like that in the refrigerator. I also like placing each bar in a small glass container so they are ready for single servings.
Then they can be taken out of the fridge for a quick treat or to be put into a lunch box. If they've been in the refrigerator for over three days I put the individual containers in the freezer for later.
More Recipes You Might Enjoy
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Gluten Free Orange Bundt Cake
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Instant Pot Rhubarb Simple Syrup
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Gluten Free Strawberry Rhubarb Bars
- Total Time: 1 hour 5 minutes
- Yield: 12 bars 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free strawberry rhubarb bars has the best shortbread crust! The crust is also used for a crumb topping over the yummy fruit filling. This is the perfect quick and easy recipe for a delicious dessert.
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: Gluten Free
