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