Strawberry Rhubarb Crumble Bars (Gluten-Free)

These easy bars are an irresistible gluten-free and vegan Spring treat, and a perfect way to celebrate rhubarb season! A shortbread cookie base + sweet & tangy Strawberry Rhubarb filling + Crumble topping... Each layer is delicious by itself, together it is magical!

Gluten-Free Strawberry Rhubarb Crumble Bars easy Spring dessert recipe
Strawberry Rhubarb Crumble Bars (Gluten-Free)

An easy recipe for an irresistible Gluten-Free Spring Dessert!

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So excited for you to try these Gluten-Free Strawberry Rhubarb Crumble Bars!

Based on our popular Raspberry Crumble Bars but made with strawberries + rhubarb for the filling, they are a perfect Spring dessert!

A shortbread cookie base + sweet & tangy Strawberry Rhubarb filling + Crumble topping… Each layer is delicious by itself, together it is magical!

No one will guess they are gluten-free and vegan!

And the added bonus is that these Strawberry Rhubarb Crumble Bars are super easy to make!.

Gluten-Free Strawberry Rhubarb Crumble Bars easy Spring dessert recipe

What you will love about these Gluten-Free Strawberry Rhubarb Crumble Bars

*Gluten-Free (though no one will guess!), Dairy-Free optional, Nut-Free and Egg-Free, making them perfect for a variety of dietary needs and preferences.

*Each layer is delicious, but together it is an irresistible sweet + tangy treat celebrating rhubarb season.

  • The cookie base has a nice buttery flavor and perfect texture that provides just enough crunch to balance the jammy filling
  • The filling is just the right amount of sweet from the strawberries and a touch of sugar, to balance the tart and tangy rhubarb.
  • The crumble topping is the perfect finish!

*Quick + Easy recipe is easy enough for weekday baking, special enough for entertaining!

Gluten-Free Strawberry Rhubarb Crumble Bars easy Spring dessert recipe

What is Rhubarb?

Rhubarb is a plant that grows like celery and it’s actually a vegetable, even though it is usually prepared as a dessert.

It is very tart, and while technically you could eat it raw, it is usually cooked and paired with sugar so that it is still tangy but balanced out a bit.

My Great Grandfather used to grow it, and it literally grew like weeds so he gave huge amounts of it to my mom who would in turn make rhubarb everything!

Rhubarb Coffee Cake (my favorite!), Strawberry Rhubarb Crumble, Strawberry Rhubarb Muffins, Strawberry Rhubarb Sauce, Strawberry Rhubarb Pie… you name it we made it.

These Strawberry Rhubarb Crumble Bars are a new favorite!

rhubarb recipes gluten-free

How to Make Gluten-Free Strawberry Rhubarb Crumble Bars

These bars are simple to make!

You will need the following ingredients:

gluten-free all purpose flour (we use GF Jules)

granulated sugar

salt

dairy free butter (or regular butter)

brown sugar

pecans

gluten-free old fashioned rolled oats

rhubarb

fresh strawberries

corn starch

Gluten-Free Strawberry Rhubarb Crumble Bars easy Spring dessert recipe

If you are new to this website, you should know we are huge fans of GF Jules flour because it was the first gluten-free flour we discovered when my son was first diagnosed with celiac disease (over 13 years ago) that allowed us to make our favorite gluten-based recipes by simply substituting the flour.  We never looked back.

To learn more about why we love GFJules flour and why we have used it for 10 years, click here.  Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all.  It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Gluten-Free Strawberry Rhubarb Crumble Bars easy Spring dessert recipe

Step by Step How to Make Gluten-Free Strawberry Rhubarb Crumble Bars

These Strawberry Rhubarb Bars come together in 3 steps:

1  Make the shortbread layer

2. Make the strawberry rhubarb layer, and

3. Top with the crumb topping.

Let’s look at each layer more closely, starting with the shortbread layer:

The shortbread cookie base is just 4 ingredients – gluten-free all purpose flour, sugar, salt and butter or dairy-free butter, and comes together quickly.

  • First you mix the dry ingredients, then you mix in the butter 1 piece at a time.
  • Below shows the stages of the butter flour mixture as it combines into a shortbread batter.  It will look shaggy, then wetter but still shaggy and if you mix well (about 1-2 minutes), a dough will form.
  • Reserve some for the crumble (detailed amount in printable recipe at bottom of page), and press the remainder in to the pan and bake.

Pro Tip: Line your baking pan with a parchment paper with the edges hanging out or tucked in to that you can easily lift the bars out of the pan when ready to cut and serve.

While it bakes, make the Strawberry Rhubarb Layer and Crumb Topping.

The Strawberry Rhubarb Filling is also super simple to make!

It’s just 4 ingredients — fresh rhubarb cut into about 1/2- 1 inch pieces, fresh chopped strawberries, sugar, and cornstarch, plus salt and water.

The filling is a bit different from our Raspberry and Blueberry Bars in that it needs to be heated to give the rhubarb a head start in baking, but it only takes about 10 minutes.

  • Heat the cut rhubarb, sugar, water, salt and cornstarch, stirring frequently for about 7 minutes or until bubbling and the rhubarb soft but still holding its shape a bit. If you press down on the rhubarb it should be very soft and break apart.
  • Add in strawberries and stir to combine, continuing over low heat for about 1-2 minutes or until strawberries starting to soften.
  • Now the strawberry rhubarb filling is ready and can be poured onto the baked shortbread layer.

 

Now top with the Crumb Topping and bake!

The crumb topping can be prepared while the shortbread base bakes and the rhubarb simmers.

It is just 4 ingredients– the reserved shortbread dough, pecans, brown sugar and gluten-free oats.

Mix them together in the same mixing bowl the shortbread dough was prepared until a crumble forms.

And bake!

It bakes for just 22-25 minutes until the strawberry rhubarb filling is bubbly around the edges and the crumble just golden.

Let cool, slice and enjoy!

You can see the layers so clearly in each bar, and each bite is delicious sweet + tart, juicy + chewy, and so yummy!

Our taste testers have gone crazy for them and we hope you will too!

Gluten-Free Strawberry Rhubarb Crumble Bars easy Spring dessert recipe

For more rhubarb recipes, have you tried our:

Strawberry Rhubarb Crumble

Gluten-Free Rhubarb Coffee Cake

Strawberry Rhubarb Sauce

PIN it!

 

Scroll down for the recipe and leave a rating + comment if you make it. We love hearing from you!

Recipe

 

Gluten-Free Strawberry Rhubarb Crumble Bars easy Spring dessert recipe
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Gluten-Free Strawberry Rhubarb Crumble Bars

These easy bars are an irresistible Spring treat, and perfect way to celebrate rhubarb season. A shortbread cookie base + sweet & tangy Strawberry Rhubarb filling + Crumble... Each layer is delicious by itself, together it is magical!
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Dessert, Cookies and Bars
Cuisine: Dairy-Free and Vegan Optional, Gluten-Free, Egg-Free
Keyword: strawberry rhubarb crumble bars, gluten-free strawberry rhubarb crumble bars, gluten-free rhubarb recipe, gluten-free Spring dessert, strawberry rhubarb recipe
Servings: 16 bars
Author: Healthy Gluten-free Family

Ingredients

Shortbread base (you will reserve 1/3 cup of the base dough for the topping)

  • 1 1/2 cups gluten-free all purpose flour with xanthan gum we used GF Jules
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 8 tablespoons dairy free butter or real butter, softened, cut into tablespoons For a more buttery flavor, use 9 tablespoons of butter

Crumble*

  • 2 tablespoons packed brown sugar
  • 1/3 cup pecans finely chopped
  • 1/4 cup gluten free old fashioned rolled oats
  • *plus 1/3 reserved cup of the cookie base dough

Strawberry Rhubarb filling

  • 2 heaping cups rhubarb, cut into 1/2- 1 inch pieces
  • 1 cup fresh strawberries, cut into small pieces
  • 1/4 cup granulated sugar use 1/3 cup for a sweeter filling
  • large pinch salt
  • 2 tablespoons water
  • 1 tablespoon + 1 teaspoon corn starch

Instructions

  • Preheat oven to 375 degrees F
  • Line 8 inch square baking pan with parchment paper such that the paper hangs over the edges OR is tucked in in such a way that you can lift the paper right out of the pan when the bars are done.

Make the shortbread base

  • Using a stand mixer or hand mixer, add flour, cane sugar and salt to a large mixing bowl and on low speed combine for about 5 seconds.
  • Add butter, 1 piece at a time and continue mixing until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes. Note: it will appear shaggy for a bit but as it mixes longer, it forms a dough.
  • Measure and set aside 1/3 cup of the dough, which will be used in the crumble.
  • Using your hands, press the remaining dough into an even layer in the prepared baking pan.
  • Bake 14-16 minutes or until edges begin to brown, rotating pan halfway though baking.

Strawberry Rhubarb Filling

  • While the base bakes, heat over low- medium heat the cut rhubarb, sugar, water, salt and cornstarch, stirring frequently for about 7 minutes or until bubbling and the rhubarb soft but still holding its shape a bit. If you press down on the rhubarb it should be very soft and break apart.
    Add in strawberries and stir to combine, continuing over low heat for about 1-2 minutes or until strawberries starting to soften.
    Remove from heat.

Crumble Topping

  • While the base bakes, add the reserved dough, brown sugar, pecans and oats into the mixing bowl used for the base. Using a mixer, pastry cutter or your hands, mix until combined and "crumbly". Set aside.

Assemble

  • Pour strawberry rhubarb filling over the baked and still warm shortbread base (be careful - pan will be hot), and spread evenly. Sprinkle with crumble topping pinching crumble with fingers to create tiny crumble "clumps". Very gently press crumble down on filling.
  • Bake 22-25 minutes or until filling bubbling around the edges and crumble topping golden brown.
  • Let bars cool completely in the pan.
  • When cooled completely, lift the the parchment paper out of the baking pan and onto a cutting board. Cut into square and enjoy!
    Tip: the filling sets the longer you let it cool... while they taste great day of, they are a great make ahead dessert.
  • Store in the refrigerator for up to 5 days.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

2 thoughts on “Strawberry Rhubarb Crumble Bars (Gluten-Free)

  1. can I use extra flour instead of oats please as I am not fond of oats g/f or otherwise I have been a celiac for 50 years maybe I could use coconut or flour flakes.? thankyou Nita

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