Easy Gluten Free Rhubarb Bars Recipe

Besides the amazing flavor, the best thing about this recipe is that they are bars and not a pie! I never want to make a pie, so instead I will often make a cobbler or crumble. These bars are easier than making pie and perfect for a cookout/party because they are cut into individual servings.


To make the shortbread: 

Preheat the oven to 350 degrees and line a 9X13-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 ¼ of the rhubarb sauce a little bit at a time, 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.


Easy Gluten Free Rhubarb Bars Closeup

Recipe Credit

Original recipe by Zenbelly 

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips.