Gluten Free Strawberry Rhubarb Crumble Bars

strawberry rhubarb crumble bars stacked on top of each other

4.50 from 2 votes

Gluten Free Strawberry Rhubarb Crumble Bars

These nut-free, gluten-free strawberry crumble bars deliver a jammy strawberry-rhubarb filling and a crisp golden topping in 45 minutes, thanks to arrowroot for thickness and 1:1 gluten-free flour for structure- sliceable, sweet-tart, and picnic-ready.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: bars

Author: Mary Smith

Equipment

Ingredients

Filling

1 ½ cups diced strawberries
1 ½ cups diced rhubarb sliced into ¼ inch thick
1 tbsp fresh lemon juice
⅓ cup granulated sugar
1 tbsp arrowroot powder

Crust & Crumble Topping

2 cups King Arthur Gluten Free 1:1 Flour
⅔ cup granulated sugar
1 tsp baking powder
¼ tsp salt
¾ cup unsalted butter cut into chunks
1 egg
1 tsp vanilla

Instructions

Preheat oven to 375. Spray or line a 9x9 baking pan with parchment paper.
Combine the filling ingredients in a bowl and stir to combine. Let them sit on the counter while you make the crust and crumble topping.
Combine the crust/crumble ingredients in a food processor and pulse until a dough forms. Press half of the dough into the bottom of the pan to create an even crust.
Add the strawberry rhubarb filling on top and spread out evenly using a spatula. Press down slightly so the strawberries are lying flat.
Use your hands to place small pieces/crumbles of the remaining dough on top to form the topping until it's all used up.
Bake at 375 for 35-40 minutes until the bars are slightly browned. Let them cool completely, then carefully cut into16 squares. Enjoy!

Notes

Dairy-Free: Replace butter with cold coconut oil, then chill the crumble for ten minutes before pulsing. The extra chill keeps the topping clumpy and crisps up just like butter- no dairy required.

Make Ahead Tips: Bake, cool, and slice. Freeze bars on a sheet pan, then store stacked with parchment for up to three months. Thaw 30 minutes at room temp for bakery-style edges.

Nutrition