Gluten Free Rhubarb Bars are a delicious way to use this seasonal vegetable that we usually treat like a fruit.

This gluten free dessert is sure to be a hit whether you need to avoid gluten or not.

The number of servings will depend on how you prefer to slice up the bars and the occasion. 

Tasty rhubarb jam on a shortbread like base, topped with a crunchy oatmeal topping makes this a dessert that is hard to resist!

Enjoy every bite of Gluten Free Rhubarb Bars.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Gluten Free Rhubarb Bars I cut up some rhubarb into one inch pieces.

I cut up enough to make 1 pound.  It was about 4 cups of cut rhubarb.

Then I put the rhubarb into a medium saucepan and added some cornstarch.

I stirred the ingredients together well.

Then I added some granulated sugar and water.

I brought the mixture to a simmer over medium-high heat.  Then I reduced the heat to simmer.

Then I let the mixture simmer for 15 minutes, stirring often, until the rhubarb was broken down.

Allow the rhubarb to cool completely before continuing with the recipe.  Sometimes I will make the rhubarb mixture the day ahead.

Before making the crust, place a baking sheet in the oven and preheat to 375F.

To make the crust I dumped some gluten free 1 to 1 baking flour, granulated sugar and salt into a mixing bowl.

Afer combining the ingredients, I cut up some cold butter in small pieces and dumped them in the mixing bowl.

I used a pastry blender to cut in the butter before adding some water.

Then I worked in the water to make the dough.

Next I lined a 8″ square baking pan with parchment paper and sprayed it with cooking spray.

Then I reserved 1/2 cup of the dough before pressing the rest into the bottom of the prepared pan.

I put the pan in the fridge to firm up for 10 minutes.

Then I added gluten free rolled oats, ground cinnamon, cloves and nutmeg to the reserved dough.

After mixing the ingredients together well, I put the bowl in the fridge to chill for 10 minutes.

After 10 minutes I removed the pan from the fridge and dumped the chilled rhubarb mixture on top of the crust.

I spread the rhubarb out evenly.

Then I removed the bowl from the fridge and crumbled the oat topping on top of the rhubarb.

I placed the pan in the preheated 375F oven on top of the preheated baking sheet.

Then I baked the bars until the topping was golden brown, 45 minutes.

Allow the Gluten Free Rhubarb Bars to cool completely before lifting them out of the pan.

Cut the bars into serving sizes to suit your needs.

You could also serve these bars with some whipped cream or ice cream.

Enjoy these delicious Gluten Free Rhubarb Bars filled with tasty rhubarb jam!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are more recipes using rhubarb you can enjoy….

 

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Gluten Free Rhubarb Bars:

Rhubarb Filling:

• 4 cups chopped rhubarb
• 2 tsps corn starch
• 3/4 cup granulated sugar
• 1/2 cup water

Crust:

• 3/4 cup 1 to 1 gluten free baking flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/4 cup plus 1 tbsp cold butter
• 1/4 cup plus 3 tbsps cold water
• 1/4 cup gluten free rolled outs
• 1/4 tsp ground cinnamon
• 1/8 tsp cloves
• 1/8 tsp nutmeg

How to Make Gluten Free Rhubarb Bars:

1. Cut the rhubarb up into one inch pieces
2. Mix the rhubarb with the corn starch in a medium saucepan.
3. Stir in the granulated sugar and the water.
4. Bring to a simmer over medium-high heat.  Lower heat to simmer and stir often for 15 minutes as rhubarb breaks down and mixture thickens.
5. Allow the rhubarb mixture to cool completely before proceeding with the recipe.  You can make the rhubarb mixture the day ahead if desired.
6. Place a baking sheet in the oven and preheat to 375F.
7. Line an 8″ square pan with parchment paper and spray with cooking spray.
8. Mix together the gluten free 1 to 1 baking flour, granulated sugar and salt.
9. Cut the cold butter into small pieces.
10. Use a pastry blender to cut in the butter until well integrated.
11. Add water and work into dry ingredients to form a dough.
12. Reserve 1/2 cup of the dough.
13. Press the rest of the dough into the prepared baking pan.  Place in fridge for 10 minutes.
14. Add gluten free rolled oats, ground cinnamon, cloves and nutmeg to the reserved dough and work it in.  Place in fridge for 10 minutes.
15. Dump the cooled rhubarb mixture on top of the chilled dough.  Spread out evenly.
16. Crumble the oat mixture on top of the rhubarb.
17. Place on the preheated baking pan in the oven for 45 minutes or until topping is golden brown.
18. Remove from oven and allow to cool completely before serving.
19. Cut into a serving size to suit your needs.
20. Top with whipped cream or ice cream if desired.  Also good heated in microwave.
21. Enjoy!

FAQS:

What should I serve with gluten free rhubarb bars?

When serving gluten-free rhubarb bars, consider complementary options that enhance the dessert experience while keeping the meal gluten-free. Here are some suggestions:

1. Whipped Cream: Lightly sweetened whipped cream pairs wonderfully with the tartness of rhubarb.
2. Vanilla Ice Cream: A scoop of gluten-free vanilla ice cream adds a creamy contrast to the bars.
3. Fresh Berries: A mix of fresh strawberries, raspberries, or blueberries can add a burst of freshness and color.
4. Custard or Creme Anglaise: A smooth, rich custard sauce complements the bars perfectly.
5. Lemon Curd: For an extra citrusy note, a dollop of lemon curd can enhance the flavors.
6. Mint Garnish: Fresh mint leaves add a nice touch of color and a refreshing taste.
7. Hot Beverages: Serve with a cup of coffee, tea, or hot chocolate for a cozy pairing.
8. Nuts: A sprinkle of toasted almonds or pecans can add a crunchy texture contrast.

By offering a selection of these options, you can create a well-rounded and delightful dessert experience for your guests.

How do I store gluten free rhubarb bars?

Storing gluten-free rhubarb bars properly helps maintain their freshness and flavor. Here are some tips on how to store them:

Short-Term Storage:

1. Room Temperature:
   • If you plan to eat the bars within 1-2 days, you can store them at room temperature.
   • Place the bars in an airtight container to prevent them from drying out.
2. Refrigeration:
   • For storage up to a week, refrigerate the bars.
   • Wrap each bar individually in plastic wrap or parchment paper, then place them in an airtight container or a zip-top bag.
   • This method helps maintain their moisture and prevents them from absorbing other odors from the fridge.

Long-Term Storage:

1. Freezing:
   • For longer storage, freeze the bars.
   • Wrap each bar tightly in plastic wrap or aluminum foil to protect them from freezer burn.
   • Place the wrapped bars in a freezer-safe zip-top bag or an airtight container.
   • Label the bag or container with the date to keep track of storage time.
   • Gluten-free rhubarb bars can be stored in the freezer for up to 2-3 months.

Thawing and Serving:

1. Thawing:
   • To thaw frozen bars, transfer them from the freezer to the refrigerator and let them thaw overnight.
   • For quicker thawing, you can leave them at room temperature for a few hours.
2. Serving:
   • Once thawed, you can enjoy the bars as they are, or you can warm them up slightly in the microwave or oven if you prefer them warm.
   • Make sure to remove any plastic wrap before microwaving.

By following these storage methods, you can keep your gluten-free rhubarb bars fresh and delicious for as long as possible.