5-Ingredient Rhubarb Bars (Gluten free option)

I used to think rhubarb pies were one of the hardest recipes to make!! But only recently did I discover that they are actually not that hard at all! I wanted to make these rhubarb bars as easy as possible so I used only a few ingredients and a sugar cookie dough as the crust! This easy dessert recipe is fool proof!

These Easy Rhubarb Bars have an irresistible sugar cookie topping and a warm gooey strawberry rhubard filling. Rhubarb is not in season all year around, so when it is, I always have to grab some and make these rhubarb squares. I absolutely love the combination of fresh strawberries and rhubarb.

I LOVE an easy dessert recipe. The less ingredients the better! My raspberry lemon bread, my gluten free pineapple bread and my gluten free oatmeal chocolate chip bars are all easy dessert recipes made with minimal ingredients!

why you’ll love this allergy friendly Rhubarb Bars recipe

• These Rhubarb Bars are the easiest dessert to make! I love making these when rhubarb is in season. They are always a crowd pleaser when I bring them to a party or get together!
• The dough for the Rhubarb squares recipe is the EASIEST option! The shortbread base and crumb topping in this recipe are made from sugar cookie dough! I either make my own from scratch, buy a storebought one or even use a gluten free cookie dough like I did here!
• Quicker than most Rhubarb recipes! Most rhubarb pies or Rhubarb bars have you make the dough from scratch. But this recipe uses cookie dough instead! This saves me a TON of time!
• The dough is crispy, yet moist…just like a traditional sugar cookie! It doesn’t crumble or fall apart and holds the filling well!

ingredients & substitutions

Strawberries: Fresh or frozen strawberries can be used.

Rhubarb: Chopped rhubarb is a tart ingredient that adds a tangy flavor. A substitute for rhubarb could be apples or pears, but then it wouldn’t be rhubarb bars would it?

Brown sugar: Brown sugar provides a rich, molasses-like flavor for the Rhubarb squares. If I don’t have brown sugar, I use granulated sugar instead.

Cornstarch: Cornstarch acts as a thickener for the filling. A substitute for cornstarch could be tapioca starch or arrowroot powder.

Sugar cookie dough: Homemade, store-bought, or gluten-free sugar cookie dough can be used for the crust and crumble to save time! So technically these are sugar cookie Rhubarb Bars! When making my own cookie dough, I always use a gluten free flour blend that uses rice flour or brown rice flour. That helps to get the right sugar cookie dough texture.

directions

Step 1

In a pot, combine strawberries, rhubarb, brown sugar, and cornstarch. Cook on medium heat, stirring every 5 minutes, until it gets thick and syrupy (about 10-15 minutes).

Step 2

Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper. Take most of the cookie dough (¾ of it) and press it with your fingers into the bottom of the pan.

Step 3

Pour the hot strawberry rhubarb mixture over the pressed cookie dough crust.

Step 4

Grab the rest of the cookie dough and crumble it on top of the filling.

Step 5

Bake the Rhubarb Bars at 350°F (175°C) for 40 minutes. Let the Rhubarb squares cool completely before cutting into squares.

expert tips & tricks

• Frozen or fresh strawberries work the same. I just thaw the frozen strawberries before I use them!
• You can use frozen or fresh rhubard. Same as the strawberries, just thaw the frozen rhubarb before using. If I am using frozen rhubarb, I use frozen rhubarb that has already been chopped! This makes it much easier to just thaw and throw into the pot! No chopping needed!
• I always recommend using parchment paper to line the pan before adding the Rhubarb square ingredients. The parchment paper makes removing the rhubarb bars from the pan easier. It also makes the clean up way easier and you know I hate doing dishes!
• If you are dairy free, you can use a dairy free sugar cookie dough! For a vegan recipe use a vegan cookie dough.

serving and storing the Rhubarb Bars

These rhubarb bars are very delicious on their own or served with a dollop of whipped cream or a scoop of vanilla ice cream! You can even use a dairy free ice cream if you are dairy free.

To ensure the rhubarb bars stay fresh and delicious, I always store them in an airtight container. You can store at room temperature for up to 3 days or in the fridge for 4 days. You can also freeze them for up to 3 months. To freeze, I wrap the individual bars tightly in plastic wrap and then place them in a freezer bag. That way I can pull one out every time I want to eat it. When ready to enjoy, I thaw the bars at room temperature for a few hours before eating.

Looking for more allergy friendly easy recipe?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!