Gluten free Rhubarb Bars
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! 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.
Ingredients
- 5 cups strawberries fresh or frozen
- 2 cups chopped rhubarb
- 3/4 cup brown sugar
- 2-3 tbsp cornstarch
- 2 cups sugar cookie dough homemade, store bought or gluten free
Instructions
- 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).
- 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.
- Pour the hot strawberry rhubarb mixture over the pressed cookie dough crust.
- Grab the rest of the cookie dough and crumble it on top of the filling.
- Bake the bars at 350°F (175°C) for 40 minutes.
- Let the bars cool completely before cutting into squares.
Notes
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.
Nutrition
Calories: 337kcalCarbohydrates: 59gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 160mgPotassium: 302mgFiber: 3gSugar: 41gVitamin A: 57IUVitamin C: 49mgCalcium: 56mgIron: 1mg
Tried this recipe?Let me know how it was!