Cooking and Serving: 65 minutes | 9 bars
Ingredients
Tips for making the best gluten free strawberry rhubarb bars | How to store gluten free strawberry rhubarb crumble bars | Gluten free rhubarb bars: substitutions
Description
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 65 minutes | Servings: 9 bars
Ingredients
Tips for making the best gluten free strawberry rhubarb bars
How to store gluten free strawberry rhubarb crumble bars
Gluten free rhubarb bars: substitutions
Gluten free flour – The simple shortbread crust of these bars is made mostly
Cornstarch – We add cornstarch to Better Batter to create additional
Granulated sugar – The only sweetener in the shortbread crust in these bars
Salt – Salt not only balances sweetness but brightens the other flavors in
Butter – The butter in the crust should be at room temperature, since we want
Egg yolk – The single egg yolk in the shortbread crust helps hold the
Light brown sugar – The brown sugar added to the crumble topping adds the
Ground cinnamon – A touch of ground cinnamon in the crumble topping helps add
Vanilla extract – Vanilla extract adds more flavor to the topping and rounds
Rhubarb stalks – Rhubarb stalks, which look like red-tinged celery stalks,
Strawberries – Sweet summer strawberries are the perfect complement to the
1 ¾ cups (245 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) cornstarch
¾ cup (150 g) granulated sugar
¼ teaspoon kosher salt
12 tablespoons (168 g) unsalted butter, at room temperature
1 (25 g) egg yolk, at room temperature
¼ cup all purpose gluten free flour blend
⅛ teaspoon xanthan gum, (omit if your blend already contains it)
½ cup (109 g) packed light brown sugar
1 teaspoon ground cinnamon
3 tablespoons (42 g) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
8 ounces rhubarb stalks, cleaned and roughly chopped
8 ounces fresh strawberries, cleaned, hulled, and roughly chopped
Instructions
MAKE THE CRUST
In a large bowl, place the flour blend, xanthan gum, cornstarch, granulated.
sugar, and salt, and whisk to combine well.
Add the 12 tablespoons room temperature butter and the egg yolk, and mix to.
combine, using the back of a mixing spoon to moisten the flours in the.
butter. The mixture should come together as a soft dough and hold together.
when pressed in your palm.
MAKE THE TOPPING
Remove about 3/4 cup (150 g) of the crust dough and transfer it to a.
Add the brown sugar, cinnamon, and the additional 1/4 cup (36 g) flour to the.
Add the melted butter and vanilla, and mix to combine. This is the crumble.
Press it down to compact it, and place the bowl of crumble topping in the.
freezer to chill until firm (about 15 minutes).
ASSEMBLE THE BARS IN THE PAN
Scrape the remaining soft shortbread crust into the prepared square pan, and.
press into an even layer in the bottom of the pan. Use an offset spatula to.
Scatter the chopped strawberries in an even layer on top of the raw dough in.
Top with the chopped rhubarb, also in an even layer. Press down gently to.
help the fruit adhere.
Remove the crumble topping from the freezer, break it up into irregular.
clumps with a fork or with your fingers, and sprinkle it in an even layer on.
top of the fruit filling.
BAKE AND SERVE THE BARS
Place the pan in the center of the preheated oven, and bake for 45 minutes,.
or until the top is light brown in color and seems set, and the filling is.
Remove the pan from the oven and allow to cool completely. Carefully remove.
the bars from the pan * With a very sharp knife, slice into 9 equal pieces. The top half of the bars.
will be moist and will not set up rock hard because of the moisture in the.
fruit, but will hold together when handled carefully.
BAKE AND SERVE THE BARS
Place the pan in the center of the preheated oven, and bake for 45 minutes,.
or until the top is light brown in color and seems set, and the filling is.
Remove the pan from the oven and allow to cool completely. Carefully remove.
the bars from the pan * With a very sharp knife, slice into 9 equal pieces. The top half of the bars.
will be moist and will not set up rock hard because of the moisture in the.
fruit, but will hold together when handled carefully.