Rhubarb Crumble Bars (gluten-free)
When the rhubarb is ready for picking, it’s time to start baking! Fresh Rhubarb Crumble Bars (gluten-free) are the perfect early summer dessert to bake up. They’re a sweet and tart bar made gluten-free with a mix of almond flour and cassava flour and of course, they’re dairy-free too.
Rhubarb bar recipe worthy of sharing
When you find a rhubarb crumble bar recipe that has that perfect combination of sweet and tart, it’s one you’ll want to share with your friends. Whether you or your friends need a gluten-free version of rhubarb bars, this one is sure to please. With the great mixture of almond flour and cassava flour, these bars taste just as good as the regular flour bars if not better! Almond flour gives more texture and cassava flour offers that smoother texture so combined, they’re the perfect duo for baking with to give your baked dessert bars texture, hold-together power, and gluten-free deliciousness.
Dairy-free rhubarb crumble bars
Made with dairy-free or vegan butter, these rhubarb bars are dairy-free just like every single recipe here on my blog. If you’re new to going dairy-free or you’re struggling with finding dairy-free options, this is a great dessert recipe that is EASILY made dairy-free. You’ll be enjoying these sweet and tart rhubarb bars in just 30 minutes’ time with no tummy aches afterward!
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Ingredients for rhubarb crumble bars:
Butter – choose your favorite dairy-free butter. I’ve found using dairy-free stick butter works better than the tubs of creamy butter.
Egg
Sugar – this is my favorite cane sugar, but you can use coconut sugar or granulated sugar if that’s what you have on hand.
Almond flour – this is my go-to almond flour brand, it’s very budget-friendly from Sam’s Club
Cassava flour – a pantry staple in my opinion! This is the one I order from Amazon every time as it’s budget-friendly and I love the texture.
Baking soda
Baking powder
Salt
Vanilla extract – pure vanilla extract with no added sugar
Rhubarb – if you’re lucky to have rhubarb growing in your backyard, great! Farmer’s Markets are great places to find fresh rhubarb and many grocery stores will have fresh rhubarb in the produce section when in season.
Ground cinnamon – just a hint of cinnamon in the crumble topping adds a lot of flavor.
How to make these gluten-free rhubarb bars:
- Preheat the oven to 350 degrees. Spray an 8×8 or 9×9 baking dish with cooking spray.
- 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.
- Pour the batter into the prepared baking dish. Spread evenly.
- In a small bowl, add the rhubarb and sugar. Toss to evenly coat rhubarb. Evenly spread rhubarb over the batter mixture.
- In a mixing bowl, stir together the 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.
- Sprinkle the crumble topping over the rhubarb. Bake for 25-30 minutes or until golden brown on the edges. Remove from the oven and let cool before cutting into 12 even squares.
How do I cut rhubarb?
Rhubarb is an easy vegetable (yes, a vegetable even though it’s treated more like a fruit!) to cut and harvest. Cut the stalks of rhubarb at the base of the plant, cut off the big green leafy top, then wash the rhubarb stalk. After washing and drying the stalks, dice them into ¼” – ½” pieces similar to how you would dice celery ribs. Use the rhubarb right away, or store in a baggie/container in the fridge until ready to use.
How to store these dessert bars:
After the bars have cooled and have been cut into bars, place them in an airtight container and store on the counter for 2 days or in the fridge for up to 5 days.
A delicious dessert bar for all occasions
Whether you’re looking for a dessert rhubarb bar recipe for yourself, to share with friends, or to bring to a church picnic, these sweet and tart and easy-to-make rhubarb crumble bars are going to be your ticket. Rhubarb season may be a short season, but it’s a delicious season to enjoy all the freshly baked rhubarb recipes you can!
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 8×8 or 9×9 baking dish with cooking spray.
-
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.
-
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.
