12 Delicious Gluten Free Rhubarb Bars Amazing

There’s nothing quite like the tangy sweetness of rhubarb to herald the arrival of spring, and our collection of 12 Delicious Gluten-Free Rhubarb Bars is here to make your season even sweeter. Perfect for home cooks looking for easy, flavorful treats that everyone can enjoy, these recipes promise to delight. Ready to bake your way through our roundup? Let’s dive into these irresistible creations!

Gluten Free Rhubarb Crumble Bars

Vibrant and tangy, these Gluten Free Rhubarb Crumble Bars are a delightful twist on the classic dessert, offering a perfect balance of sweet and tart flavors encased in a buttery, crumbly crust. Ideal for summer gatherings or a cozy night in, they promise to be a crowd-pleaser with their irresistible texture and fresh, fruity filling.

Ingredients

• Gluten-free flour – 1.5 cups
• Butter – ½ cup, cold and cubed
• Sugar – ¾ cup
• Rhubarb – 2 cups, diced
• Cornstarch – 1 tbsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, mix the gluten-free flour and ½ cup of sugar. Add the cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Press half of the crumb mixture firmly into the bottom of the prepared pan to form the base. Bake for 15 minutes, or until lightly golden. Tip: Chilling the base for 10 minutes before baking can help prevent it from becoming too crumbly.
4. While the base bakes, toss the diced rhubarb with the remaining ¼ cup of sugar, cornstarch, and vanilla extract in a bowl until well coated.
5. Spread the rhubarb mixture evenly over the baked base. Sprinkle the remaining crumb mixture on top, pressing lightly to adhere.
6. Bake for another 35-40 minutes, or until the topping is golden and the rhubarb is bubbling. Tip: Let the bars cool completely in the pan before cutting to ensure clean slices.
7. For an extra touch, serve slightly warmed with a scoop of vanilla ice cream. Tip: Store any leftovers in an airtight container at room temperature for up to 3 days.

Heavenly in every bite, these bars boast a crisp, buttery crust that contrasts beautifully with the soft, jammy rhubarb filling. Enjoy them as a sophisticated dessert or a sweet afternoon treat with tea.

Vegan Gluten Free Rhubarb Bars

Elegantly balancing tartness with sweetness, these Vegan Gluten-Free Rhubarb Bars are a testament to the beauty of simple, wholesome ingredients. Perfect for a summer picnic or a refined afternoon tea, they promise a delightful crunch with every bite.

Ingredients

• Rhubarb – 2 cups, diced
• Maple syrup – ½ cup
• Almond flour – 2 cups
• Coconut oil – ¼ cup, melted
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, combine the almond flour, melted coconut oil, ¼ cup of maple syrup, vanilla extract, and salt. Mix until a crumbly dough forms.
3. Press the dough evenly into the bottom of the prepared pan. Bake for 15 minutes, or until the edges are lightly golden. Tip: For a firmer crust, chill the dough in the pan for 10 minutes before baking.
4. While the crust bakes, toss the diced rhubarb with the remaining ¼ cup of maple syrup in a bowl. Let it sit to macerate for 10 minutes.
5. Spread the rhubarb mixture over the pre-baked crust. Return to the oven and bake for another 20 minutes, or until the rhubarb is tender and the edges are bubbly. Tip: For an extra glossy finish, brush the top with a little extra maple syrup halfway through baking.
6. Allow the bars to cool completely in the pan on a wire rack before slicing. Tip: For cleaner cuts, chill the bars in the refrigerator for 30 minutes before serving.

With a buttery almond crust and a juicy rhubarb topping, these bars offer a delightful contrast of textures. Serve them with a dollop of coconut whipped cream for an extra indulgent treat.

Gluten Free Rhubarb and Strawberry Bars

Unveiling a delightful treat that perfectly marries the tartness of rhubarb with the sweetness of strawberries, these gluten-free bars are a testament to the beauty of simple, seasonal ingredients. Crafted with care, they offer a harmonious balance of flavors and textures, making them an irresistible addition to any dessert table or afternoon tea.

Ingredients

• Gluten-free flour – 1 ½ cups
• Butter – ½ cup, chilled and diced
• Sugar – ¾ cup
• Rhubarb – 1 cup, diced
• Strawberries – 1 cup, diced
• Egg – 1
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, combine the gluten-free flour and sugar. Add the chilled butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Press half of the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 15 minutes, or until lightly golden.
4. While the base bakes, toss the diced rhubarb and strawberries with the remaining sugar, egg, and vanilla extract in a bowl until well combined.
5. Spread the fruit mixture over the pre-baked crust, then sprinkle the remaining crumb mixture evenly on top.
6. Bake for another 35-40 minutes, or until the topping is golden and the fruit is bubbling. Let cool completely in the pan before slicing.

Perfectly crumbly yet tender, these bars boast a vibrant filling that’s both tangy and sweet. Serve them slightly warmed with a dollop of whipped cream for an extra indulgent treat, or enjoy them as they are for a light, fruity dessert.

Gluten Free Rhubarb Custard Bars

Yearning for a dessert that marries the tangy zest of rhubarb with the creamy indulgence of custard? These Gluten Free Rhubarb Custard Bars are a sublime choice, offering a delightful contrast of textures and flavors that will elevate any summer gathering.

Ingredients

• Gluten free flour blend – 1 cup
• Butter – ½ cup, chilled
• Sugar – ¼ cup
• Rhubarb – 2 cups, diced
• Eggs – 2
• Heavy cream – 1 cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. In a bowl, mix the gluten free flour blend and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 15 minutes, or until lightly golden.
4. While the crust bakes, whisk together the eggs, heavy cream, and vanilla extract in a bowl until smooth.
5. Once the crust is ready, evenly distribute the diced rhubarb over it, then pour the custard mixture on top.
6. Return the pan to the oven and bake for 40 minutes, or until the custard is set and the edges are slightly puffed.
7. Allow the bars to cool completely in the pan on a wire rack before slicing into squares.

Now, these bars boast a buttery, crumbly crust that perfectly complements the soft, creamy custard and the bright, tart rhubarb. For an extra touch of elegance, serve them with a dusting of powdered sugar or a dollop of whipped cream.

Gluten Free Rhubarb Cheesecake Bars

Mastering the art of gluten-free baking doesn’t mean sacrificing flavor or texture, especially when it comes to these exquisite Rhubarb Cheesecake Bars. With a buttery almond crust and a tangy rhubarb swirl, each bite offers a perfect balance of sweet and tart, making it an irresistible treat for any occasion.

Ingredients

• Almond flour – 2 cups
• Butter – ½ cup, melted
• Cream cheese – 16 oz, softened
• Sugar – ¾ cup
• Eggs – 2
• Rhubarb – 1 cup, diced
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, mix almond flour and melted butter until combined, then press firmly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden. Tip: For a crispier crust, press the mixture firmly and evenly.
3. While the crust bakes, beat cream cheese, sugar, and vanilla extract in a large bowl until smooth. Add eggs one at a time, beating well after each addition.
4. Pour the cream cheese mixture over the baked crust. Scatter diced rhubarb evenly over the top. Tip: For a marbled effect, gently swirl the rhubarb into the cream cheese layer with a knife.
5. Bake for 25-30 minutes until the edges are set but the center is slightly jiggly. Cool completely in the pan on a wire rack, then refrigerate for at least 4 hours before slicing. Tip: For clean cuts, dip your knife in hot water and wipe it clean between slices.

Delightfully creamy with a subtle crunch from the almond crust, these bars are a testament to the beauty of gluten-free desserts. Serve them chilled with a drizzle of honey or a sprinkle of powdered sugar for an extra touch of elegance.

Gluten Free Rhubarb Almond Bars

Amidst the bustling rhythm of summer, a dessert that marries the tartness of rhubarb with the nutty warmth of almonds offers a refreshing respite. These gluten-free bars are a testament to the beauty of simple, wholesome ingredients coming together to create something truly special.

Ingredients

• Almond flour – 2 cups
• Rhubarb – 1 ½ cups, diced
• Honey – ½ cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Baking powder – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the almond flour, baking powder, and salt until well combined.
3. Add the eggs, honey, and vanilla extract to the dry ingredients, stirring until a cohesive dough forms. Tip: For a smoother batter, let the mixture rest for 5 minutes to allow the almond flour to absorb the liquids.
4. Gently fold in the diced rhubarb, ensuring it’s evenly distributed throughout the batter.
5. Transfer the batter to the prepared pan, using a spatula to spread it evenly. Tip: Lightly wetting the spatula prevents the batter from sticking.
6. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Check the bars at the 25-minute mark to avoid overbaking, as almond flour can brown quickly.
7. Allow the bars to cool in the pan for 10 minutes before lifting them out using the parchment overhang to cool completely on a wire rack.

Soft yet slightly chewy, these bars boast a delightful contrast between the sweet almond base and the tangy rhubarb. Serve them chilled with a dollop of coconut cream for an extra layer of indulgence.

Gluten Free Rhubarb Oat Bars

On a crisp morning, the allure of baking something both wholesome and indulgent leads us to these Gluten Free Rhubarb Oat Bars, a perfect blend of tart and sweet encased in a hearty, crumbly crust. This recipe promises a delightful treat that’s as nutritious as it is delicious, ideal for those seeking gluten-free options without compromising on flavor.

Ingredients

• Gluten-free oats – 2 cups
• Almond flour – 1 cup
• Maple syrup – ½ cup
• Coconut oil – ¼ cup
• Rhubarb – 2 cups, chopped
• Vanilla extract – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, mix together the gluten-free oats, almond flour, and salt until well combined.
3. Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients, stirring until the mixture resembles coarse crumbs. Tip: For a more uniform texture, you can pulse the mixture a few times in a food processor.
4. Press half of the oat mixture firmly into the bottom of the prepared pan to form an even layer.
5. Spread the chopped rhubarb evenly over the pressed oat layer, then sprinkle the remaining oat mixture on top, gently pressing down. Tip: For an extra crunch, you can add a handful of chopped nuts to the topping.
6. Bake for 35-40 minutes, or until the top is golden brown and the rhubarb is bubbling. Tip: Allow the bars to cool completely in the pan before cutting to ensure clean slices.

Rich in texture with a contrast between the crunchy oat topping and the soft, tangy rhubarb filling, these bars are a testament to the beauty of simple ingredients. Serve them slightly warmed with a dollop of coconut yogurt for a breakfast treat, or enjoy them as is for a midday snack.

Gluten Free Rhubarb Coconut Bars

Rhubarb, with its vibrant hue and tangy profile, takes center stage in these gluten-free bars, perfectly complemented by the tropical sweetness of coconut for a dessert that’s as delightful to the palate as it is to the eye.

Ingredients

• Gluten-free flour – 1 cup
• Coconut sugar – ½ cup
• Butter – ½ cup, melted
• Rhubarb – 2 cups, diced
• Coconut flakes – 1 cup
• Eggs – 2
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix the gluten-free flour and coconut sugar. Tip: For a finer texture, sift the flour before mixing.
3. Add the melted butter to the dry ingredients and stir until the mixture resembles coarse crumbs. Press firmly into the prepared pan to form the crust.
4. Bake the crust for 15 minutes, or until lightly golden. Tip: This pre-baking ensures a crisp base that won’t become soggy.
5. While the crust bakes, toss the diced rhubarb with ¼ cup of coconut sugar in a bowl. Let sit for 10 minutes to draw out the juices.
6. In another bowl, whisk together the eggs, remaining coconut sugar, and vanilla extract until smooth. Stir in the rhubarb and its juices, then fold in the coconut flakes.
7. Pour the rhubarb mixture over the pre-baked crust, spreading evenly. Tip: For an extra crunch, sprinkle additional coconut flakes on top before baking.
8. Bake for 25-30 minutes, or until the filling is set and the edges are golden brown.
9. Allow the bars to cool completely in the pan on a wire rack before slicing into squares.

Each bite of these bars offers a delightful contrast between the crisp, buttery crust and the soft, juicy rhubarb filling, with the coconut adding a subtle crunch and richness. Serve them chilled with a dollop of coconut whipped cream for an extra indulgent treat.

Gluten Free Rhubarb Chocolate Chip Bars

Magical in their simplicity yet decadent in flavor, these Gluten Free Rhubarb Chocolate Chip Bars marry the tartness of rhubarb with the sweetness of chocolate chips, creating a dessert that’s as visually appealing as it is delicious. Perfect for any occasion, they promise to be a crowd-pleaser with their soft, chewy texture and vibrant layers.

Ingredients

• Gluten-free flour – 1 ½ cups
• Butter – ½ cup, melted
• Brown sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Rhubarb – 1 cup, diced
• Chocolate chips – ½ cup
• Baking powder – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
3. Add the egg and vanilla extract to the butter mixture, whisking until fully incorporated.
4. Stir in the gluten-free flour, baking powder, and salt until just combined. Tip: Overmixing can lead to dense bars, so mix until no flour streaks remain.
5. Fold in the diced rhubarb and chocolate chips, distributing them evenly throughout the batter.
6. Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Tip: For extra crunch, sprinkle a few additional chocolate chips on top before baking.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Allow the bars to cool in the pan for 10 minutes, then use the parchment overhang to lift them out onto a wire rack to cool completely.

Notably, these bars boast a delightful contrast between the soft, buttery base and the juicy bursts of rhubarb, with melty chocolate chips adding a rich depth. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent treat that highlights the rhubarb’s tangy flavor.

Gluten Free Rhubarb Lemon Bars

These Gluten Free Rhubarb Lemon Bars are a delightful twist on the classic dessert, combining the tartness of rhubarb with the bright zest of lemon for a perfectly balanced treat.

Ingredients

• Gluten-free flour – 1 cup
• Butter – ½ cup, melted
• Sugar – 1 cup
• Eggs – 2
• Lemon zest – 1 tbsp
• Lemon juice – ¼ cup
• Rhubarb – 1 cup, diced

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a bowl, mix the gluten-free flour and melted butter until a crumbly dough forms. Press this mixture evenly into the bottom of the prepared pan to create the crust.
3. Bake the crust for 15 minutes, or until lightly golden. Tip: For an extra crisp crust, prick it lightly with a fork before baking.
4. While the crust bakes, whisk together the sugar, eggs, lemon zest, and lemon juice in a separate bowl until smooth.
5. Gently fold the diced rhubarb into the lemon mixture, ensuring it’s evenly distributed.
6. Pour the lemon and rhubarb mixture over the pre-baked crust, spreading it out evenly.
7. Return the pan to the oven and bake for another 25 minutes, or until the filling is set and the edges are slightly golden. Tip: The filling should jiggle slightly in the center when shaken; it will firm up as it cools.
8. Allow the bars to cool completely in the pan on a wire rack before slicing. Tip: For clean cuts, chill the bars in the refrigerator for an hour before slicing.

Here, the bars offer a delightful contrast between the crisp, buttery crust and the soft, tangy filling. Serve them chilled with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.

Gluten Free Rhubarb Pecan Bars

Elegantly balancing the tartness of rhubarb with the rich, buttery crunch of pecans, these gluten-free bars offer a sophisticated twist on a classic dessert. Perfect for afternoon tea or a refined picnic, they’re as delightful to the palate as they are to the eye.

Ingredients

• Gluten-free flour – 1 cup
• Butter – ½ cup
• Sugar – ¾ cup
• Rhubarb – 2 cups, chopped
• Pecans – 1 cup, chopped
• Egg – 1
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. In a bowl, mix gluten-free flour, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs.
3. Press half of the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 15 minutes until lightly golden.
4. While the crust bakes, combine chopped rhubarb, pecans, egg, and vanilla extract in a bowl. Spread this mixture over the baked crust.
5. Sprinkle the remaining flour mixture over the rhubarb layer. Bake for another 25 minutes, or until the top is golden and the rhubarb is bubbling.
6. Allow the bars to cool completely in the pan on a wire rack before cutting into squares.

Perfectly crisp on the outside with a tender, fruity center, these bars are a testament to the harmony of textures and flavors. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Gluten Free Rhubarb Ginger Bars

Amidst the bustling rhythm of summer, these Gluten Free Rhubarb Ginger Bars emerge as a refreshing symphony of tart and spicy, wrapped in a buttery, crumbly embrace. Perfect for picnics or a quiet afternoon treat, they promise a delightful contrast of flavors and textures.

Ingredients

• Gluten-free flour – 1 ½ cups
• Butter – ½ cup, chilled
• Sugar – ¾ cup
• Rhubarb – 2 cups, diced
• Ginger – 1 tbsp, freshly grated
• Egg – 1
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, combine the gluten-free flour and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs.
3. Press half of the crumb mixture firmly into the bottom of the prepared pan to form the base. Bake for 15 minutes, or until lightly golden.
4. While the base bakes, toss the diced rhubarb with grated ginger, ensuring each piece is lightly coated for a balanced flavor.
5. Whisk the egg and vanilla extract together in a small bowl, then drizzle over the baked base. Arrange the rhubarb mixture evenly on top.
6. Sprinkle the remaining crumb mixture over the rhubarb, creating a textured topping. Bake for another 25 minutes, or until the topping is golden and the rhubarb is bubbling.
7. Allow the bars to cool completely in the pan on a wire rack before slicing into squares. For cleaner cuts, chill the bars for 30 minutes prior to serving.

Every bite of these bars offers a delightful crunch from the buttery crust, followed by the soft, tangy rhubarb filling with a warm ginger kick. Serve them slightly warmed with a dollop of coconut whipped cream for an extra indulgent treat.

Conclusion

Concluding our roundup, these 12 gluten-free rhubarb bars offer a delightful mix of flavors and textures perfect for any home cook looking to indulge without compromise. We hope you’re inspired to try these recipes and find a new favorite. Don’t forget to share your baking adventures in the comments and pin your top picks on Pinterest for others to enjoy. Happy baking!