Gluten Free Strawberry Rhubarb Bars -

5 from 1 vote

Gluten Free Strawberry Rhubarb Bars

Gluten free strawberry rhubarb bars feature a jammy fruit filling sandwiched between crisp layers of buttery crust.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 161kcal

Preheat oven to 350°F. Grease an 8x8-inch baking dish and line it with a square of parchment paper.
In a large bowl, whisk together the 1 ½ cups gluten-free oat flour, 1 cup old-fashioned rolled oats, ½ cup brown sugar, ½ teaspoon ground ginger, ¼ teaspoon baking soda and ¼ teaspoon fine sea salt. Stir in the melted ½ cup unsalted butter and stir until the dough begins to stick together.
Place about ⅔ of the mixture in the baking dish and press flat using a rubber spatula and/or your hands. Put the remaining crust in the fridge until ready to use.

In a large saucepan, place the 2 stalks rhubarb, 1 ½ cups strawberries, ¼ cup granulated sugar, 1 tablespoon arrowroot powder, vanilla, and ¼ teaspoon fine sea salt and stir to combine. Cook fruit over medium heat until rhubarb has broken down and the mixture is bubbling and thick. Remove from heat and let cool slightly.
When mixture has cooled a bit, pour it onto the prepared crust and spread out evenly. Remove the remaining crust from the fridge and sprinkle it evenly over the top of the fruit.
Place in the oven and bake for 30-35 minutes or until filling is bubbly and topping is golden.
Remove from oven, place on a wire rack, and allow to cool full, then place in the fridge. Bars can be served room temperature or cold; keep covered in the fridge for 5 days.

Cut into large or small bars - You can make 16 smaller squares for the bars, or cut them into large bars. You do you!

Use parchment in the pan - Make sure to line the pan with parchment paper for easy lifting out of the bars. Or, make a "sling" (this means leaving some side overhang) if you prefer to lift the whole pan of bars out of the pan in one go.

Try maple syrup - For a different flavor profile in the filling, use maple syrup instead of sugar.

Coconut - I love adding 1 cup sweetened or unsweetened shredded coconut to the crust ingredients!

Refined sugar-free - Swap coconut sugar for the brown sugar and granulated sugars.