Would you believe be if I told you that I had never cooked rhubarb until recently, when I made these rhubarb bars? It’s true. I always just ignored it, but this year, I decided to be a good blogger and create a rhubarb recipe for you.
easy gluten-free rhubarb bars are the perfect spring treat.
Because I’m me, I did a lot of overthinking when deciding what to do with this rhubarb. Should I make a rhubarb pie? A rhubarb upside down cake? rhubarb curd? I’m a big fan of curd. I even asked on Instagram, and the consensus was: Rhubarb Pie. But you know what?
No. You’re a bunch of lying liars that lie.
Here’s why I’m making that bold and possibly aggressive claim: I have a recipe on this site for Apple Pie, and I have a recipe on this site for Apple Pie Bars. Guess which one people bother viewing and making? And when I post the Apple Pie Bars on Instagram, people lose their minds. When I post the pie? Crickets.
So I’m calling your bluff. We’re making Rhubarb Bars. No one is making pie, so I’m not going to create a recipe for it unless it’s a pie I really, really want. And like I mentioned earlier; I’m a big fan of curd. And apparently, selfish is the way I’m going on this one. I hope you’ll forgive me once you make these lovely bars.
They’re easier than pie, on all accounts. A buttery shortcrust is pressed into a baking dish, par-baked, and then a simple rhubarb curd is poured on top and baked for a bit longer. That’s about it, once they’re cool you just cut them into squares and enjoy. Store them in the fridge – they’ll keep well in there.
With rhubarb popping up at farmers markets this time of year and the trend to use as much as your produce as possible, an important warning: Rhubarb leaves are inedible and poisonous, do not eat them!Print
Easy gluten-free Rhubarb Bars
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 20 bars
- Category: dessert
- Method: bake
easy gluten-free rhubarb bars are the perfect sweet-tart spring treat
for the shortbread:
- 3 cups almond flour
- 1 cup tapioca starch
- 1/3 cup coconut sugar
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter
- 1 egg
- 1 teaspoon vanilla extract
for the curd:
- 24 ounces rhubarb (6–10 stalks, depending on size) ends trimmed and chopped
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons lemon juice
- 2 large eggs
- 2 large egg yolks
To make the shortbread:
- Preheat the oven to 350ºF and line a 9×13-inch baking pan with parchment paper.
- In a large mixing bowl, whisk the almond flour, tapioca starch, coconut sugar, and salt.
- Using a box grater, grate in the butter and then use your fingers to mix it into the dry mixture so that it resembles coarse crumbs.
- Drop in the egg and vanilla and combine with a fork so that you have a shaggy dough. Press into the prepared pan and bake for 15-20 minutes, until golden.
Meanwhile make the curd:
- Combine the rhubarb, sugar, and water in a medium sauce pan and bring to a boil. Cook until the rhubarb breaks down into a sauce, about 10-15 minutes. Stir in the lemon juice. Allow to cool slightly.
- In a medium bowl, whisk the eggs and egg yolks until frothy. Mix in about 1/4 of the rhubarb sauce, a little bit at a time, and then slowly pour the eggs mixture into the rest of the rhubarb sauce and whisk until smooth.
- Pour the rhubarb sauce onto the crust and bake another 18-20 minutes, or until the rhubarb mixture is just set but still a bit jiggly. Allow to cool before cutting into squares and dusting with confectioners sugar, if desired.
How to line a pan with parchment paper without wrinkles:
Keywords: rhubarb bars
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OMG!!! I know what I’m doing with the rhubarb I bought today!!
Sara Martin says
I just made these, and they are delicious! The sweet and tart of the rhubarb is unparalleled. I made it with 1/2 monk fruit sugar and 1/2 coconut sugar and they didn’t really set but I also maybe I should’ve cooked them longer, 20-23 mins. Either way I will definitely be making these again. Thank you for the recipe
Sara Martin says
Also I didn’t have a box grader so I cut the butter up real small with a knife. I love how this recipe is for a 13×9, it makes a lot of bars.
Big fan of your books/blog. Made this tonight, no substitutions, though I used frozen rhubarb. I had to double the baking time to get it to set. The flavor is delicious, but my mom thought she’d prefer a more intense rhubarb flavor. I think next time I’ll try just a little water, a tablespoon or 2, instead of the 1/2 cup.
Good call, I imagine frozen rhubarb has a much higher water content than fresh.
I wonder if I could cut the whole thing in half. There’s only two of us. Do you think an 8 x 8 pan might work? Thank you for your wonderful recipes.
Don’t bother answering me! I made it today. Just couldn’t wait. I used an 8 x 8 pan and halved almost everything. I didn’t half the sugar in the shortbread and that turned out to be a good move. My rhubarb is so tart that the sweeter shortbread counteracts that.
It’s delicious and I could eat half the pan myself! I adore rhubarb and am thrilled to add another gluten free rhubarb recipe to my collection. Thank you very much.
Hi Alene! I’m so glad it worked out!
Judith Connor says
I made this yesterday – also added some strawberries. The Hubs took one bite and said, “We have to get more rhubarb so you can make this again!” I pointed out that it is quite a large recipe and we have a lot of bars so no need to rush out and buy more ingredients ☺ Great recipe, highly recommended!
haha I’m glad you both loved it!