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.
2 cups Gluten Free Flour
1/2 cup Unsalted Butter
1/4 cup Coconut Oil, melted
1/2 tsp. Vanilla Extract
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
1/2 tsp. Sea Salt
1 1/2 cups Strawberries, hulled and diced
1 1/2 cups Rhubarb, diced
1 Tbsp. Lemon Juice
1/3 cup Granulated Sugar
1 Tbsp. Arrowroot Powder
1/4 cup Slivered Almonds
Preheat your oven to 375 degrees.
Grease a 9×13 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 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 9×13 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.
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.
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, strawberry, rhubarb, fruit bars, dessert, sweets, treats