Gluten-Free Rhubarb Bars

Rice flour, potato starch, and tapioca are the base of these delicious gluten-free rhubarb bars baked in a 9x13-inch dish. Serve with whipped topping.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 375 Calories

Ingredients

• 1 teaspoon salt
• 1 cup white rice flour
• 3 cups finely chopped rhubarb
• 3 eggs, well-beaten
• 0.75 cup butter
• 2.25 cups white sugar
• 0.25 cup tapioca starch
• 0.25 cup potato starch
• 0.33333334326744 cup white rice flour
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until crust is bubbling, about 18 minutes.

Step 3

Bake in the oven until topping is bubbling, about 35 minutes.

Step 4

Make crust: Mix together rice flour, butter, confectioners' sugar, potato starch, and tapioca starch in a medium bowl until crumbly and evenly combined. Press into a 9x13-inch baking dish.

Step 5

Make topping: Mix together rhubarb, white sugar, beaten eggs, rice flour, and salt in a large bowl until well combined. Spoon over crust.