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!
PrintEasy gluten-free Rhubarb Bars
easy gluten-free rhubarb bars are the perfect sweet-tart spring treat
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 20 bars
- Category: dessert
- Method: bake
Ingredients
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
Instructions
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.
Notes
How to line a pan with parchment paper without wrinkles:
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Paula says
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.
Elizabeth says
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.
zenbelly says
Good call, I imagine frozen rhubarb has a much higher water content than fresh.
Alene says
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.
Alene says
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.
zenbelly says
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!
zenbelly says
haha I’m glad you both loved it!