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rhubarb bars

Easy gluten-free Rhubarb Bars

  • Author: zenbelly
  • 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 (610 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:

  1. Preheat the oven to 350ºF and line a 9×13-inch baking pan with parchment paper.
  2. In a large mixing bowl, whisk the almond flour, tapioca starch, coconut sugar, and salt.
  3. 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.
  4. 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:

  1. 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. 
  2. 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.
  3. 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