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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 36 |
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Nothing tastes like spring more than rhubarb and strawberry. The crust and crumb topping on these bars are so tasty, nobody will know theyâre eating gluten-free.Lisa Wilson, Virginia, Minnesota Ingredients:
2 cups gluten-free all-purpose baking flour |
1 teaspoon baking powder |
1/2 cup cold butter |
2 eggs, beaten |
3 tablespoons 2% milk |
5 cups sliced fresh or frozen rhubarb, thawed |
1 package (3 ounces) strawberry gelatin |
topping: |
1 cup sugar |
1 cup gluten-free all-purpose baking flour |
1/2 cup cold butter |
Directions:
1. In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and milk just until moistened. Press onto the bottom of a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Top with rhubarb; sprinkle with gelatin.
2. For topping, in a small bowl, combine sugar and flour. Cut in butter until resembles coarse crumbs. Sprinkle over top. Bake at 375° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
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