Fresh Rhubarb Crumble Bars (gluten-free) are the perfect early summer dessert to bake up. They’re a sweet and tart rhubarb bar recipe made gluten-free with a mix of almond flour and cassava flour and of course they’re dairy-free too.
- 1/4 cup dairy-free butter, softened
- 1 egg
- 1/3 cup sugar
- 1 tsp pure vanilla extract
- 1 2/3 cup almond flour
- 1/3 cup cassava flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 1/2 - 3 cups rhubarb, diced
- 2 Tbsp sugar
- 1/2 cup cassava flour
- 1/4 cup sugar
- 3-5 Tbsp dairy-free butter, cold & cut into small pieces
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Preheat oven to 350 degrees. Spray an 8x8 or 9x9 baking dish with cooking spray.
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In a mixing bowl, cream together the softened butter, egg, vanilla, and sugar. Add the almond flour, cassava flour, baking soda, baking powder, and salt. Mix well.
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Pour the batter into prepared baking dish. Spread evenly.
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In a small bowl, add the rhubar and 2 tablespoons sugar. Toss to evenly coat rhubarb with sugar. Evenly spread rhubarb over batter mixture.
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In a mixing bowl, stir together cassava flour, sugar, and ground cinnamon. Add cold butter (cut into small pieces) and cut into the flour mixture using a pastry cutter or two knives.
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Sprinkle over top rhubarb. Bake for 25-30 minutes or until golden brown on edges. Remove from oven, cool completely before cutting into 12 even bars.
Store cooled bars in an airtight container on the counter for 2 days or in the fridge for up to 5 days.