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 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
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.