Which gluten-free flour blend works best in this recipe?

A one-to-one gluten-free baking flour blend that already contains xanthan gum produces the most comparable result to conventional all-purpose flour in both the shortbread crust and the custard filling. Popular options include Bob's Red Mill 1-to-1 Baking Flour, King Arthur Measure for Measure Flour, and Cup4Cup. These blends are specifically designed to substitute for all-purpose flour in baked goods with the most minimal textural and structural differences.

Are these rhubarb bars completely gluten-free?

Yes, when made with a certified gluten-free one-to-one flour blend, both the shortbread crust and the custard filling are completely gluten-free. Always check the specific gluten-free certification on the flour blend packaging to ensure it meets the standards required for those with celiac disease or significant gluten sensitivity.

Can I add strawberries to these gluten-free rhubarb bars?

Yes and the classic strawberry rhubarb combination is one of the most completely beloved and most naturally beautiful additions to these bars. Substitute 1 cup of fresh sliced strawberries for 1 cup of the rhubarb, maintaining the total 2-cup fruit quantity, for the most vibrant and deeply fruity gluten-free strawberry rhubarb custard bar.

Gluten Free Rhubarb Bars Easy Sweet Tart Classic Spring Recipe

Description

The most easy and inclusive Gluten Free Rhubarb Bars made by pulsing gluten-free one-to-one flour blend granulated sugar and room temperature butter in food processor until crumbly pressing into a parchment-lined 8×8-inch pan baking at 350°F for 15 minutes then whisking eggs granulated sugar gluten-free flour and salt for exactly 1 minute stirring in 2 cups diced rhubarb pouring over hot crust baking 40 to 45 minutes until completely set cooling completely and cutting into squares with optional powdered sugar dusting. A completely perfect naturally gluten-free spring rhubarb bar recipe.

Ingredients

Scale

1 cup Gluten-Free One-to-One Flour Blend with xanthan gum for crust

1/2 cup Granulated Sugar for crust

1/2 cup Unsalted Butter room temperature

2 large Eggs

1 cup Granulated Sugar for filling

1/4 cup Gluten-Free One-to-One Flour Blend for filling

1/4 tsp Salt

2 cups Fresh or Frozen Rhubarb diced

Powdered Sugar for dusting optional

Instructions

1. Preheat oven to 350°F. Line 8×8-inch pan with parchment bringing up all sides.

2. Pulse gluten-free flour, sugar, and room temperature butter in food processor until crumbly.

3. Press firmly and evenly into prepared pan.

4. Bake 15 minutes. Crust will remain very pale.

5. While crust bakes, combine eggs, sugar, gluten-free flour, and salt in medium bowl.

6. Whisk well about 1 minute. Do not over-whisk.

7. Stir diced rhubarb through egg mixture until evenly distributed.

8. Remove hot crust from oven immediately.

9. Pour rhubarb filling directly over hot crust without cooling.

10. Return to oven. Bake 40 to 45 minutes until filling completely set with no jiggling.

11. Cool completely in pan.

12. Lift slab with parchment onto cutting board. Cut into squares.

13. Dust with powdered sugar before serving if desired.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert, Bars, Gluten Free
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 165
Sugar: 19g
Sodium: 88mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 38mg

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