Gluten Free Rhubarb Crumble Bars

Gluten Free Rhubarb Crumble Bars bring together buttery almond shortbread, creamy vanilla custard, and sweet tart rhubarb in one irresistible dessert. They feel bakery special, yet you can make them right at home with simple ingredients.

Why You’ll Love These Gluten Free Rhubarb Crumble Bars

These Gluten Free Rhubarb Crumble Bars stand out because they balance rich, creamy, and tangy flavors in every bite. First, you get a crisp almond shortbread base. Then, you taste the smooth vanilla layer. Finally, the tender rhubarb adds a bright finish.

Perfect Balance of Sweet and Tart

Rhubarb has a bold, tangy flavor. However, when you pair it with sugar and vanilla pastry cream, it turns pleasantly sweet and vibrant. As a result, these Gluten Free Rhubarb Crumble Bars never taste too sharp or too sugary.

Meanwhile, the creamy middle layer softens the fruit. So each bite feels balanced and refreshing.

Rich Almond Shortbread Texture

The base uses gluten free flour and almond flour. Therefore, it bakes into a firm yet tender shortbread. It holds the layers beautifully, and it also adds a nutty richness that makes these Gluten Free Rhubarb Crumble Bars feel extra special.

Because you press the dough firmly into the pan, you get clean edges and a sturdy crust.

Naturally Gluten-Free and Crowd-Pleasing

Since the recipe relies on gluten free flour blends and almond flour, these bars work perfectly for anyone avoiding gluten. At the same time, they taste so good that no one will miss traditional flour.

In fact, even guests who love classic desserts often ask for seconds.

Ingredient Overview

These Gluten Free Rhubarb Crumble Bars use simple pantry staples. Yet, when you layer them together, they create something truly memorable.

For the Almond Shortbread Crust

You can use a gluten free all purpose flour blend for structure. Additionally, almond flour or almond meal brings richness and a subtle nutty flavor. Together, they create a crisp but tender base.

Cold butter adds that classic shortbread texture. Meanwhile, sugar sweetens the dough and balances the tart fruit above. When you mix everything until crumbly and press it into the pan, you form a firm crust that bakes up lightly golden.

If needed, you can swap almond flour for more gluten free blend, although the almond flavor makes these Gluten Free Rhubarb Crumble Bars shine.

For the Vanilla Pastry Cream Layer

Milk, sugar, eggs, and vanilla extract form the custard. First, you whisk them together until smooth. Then, you gently cook the mixture until it thickens into a creamy pastry cream.

Vanilla adds warmth and depth. As a result, the custard tastes smooth and comforting. This layer separates the crust from the fruit, so the bars stay structured and not soggy.

Let it cool slightly before spreading. That way, it sets evenly over the crust.

For the Rhubarb and Optional Crumble Topping

Fresh chopped rhubarb brings that sweet tart punch. Spread it evenly so every square gets plenty of fruit. If your rhubarb tastes extra sharp, you can toss it with a bit of sugar before layering.

For the crumble topping, mix gluten free flour, almond flour, sugar, and butter. Then sprinkle it over the rhubarb. This step adds texture and makes the Gluten Free Rhubarb Crumble Bars look beautiful on top.

Frozen rhubarb also works. Just thaw and drain it well first.

How to Make Gluten Free Rhubarb Crumble Bars

Although these bars look layered and fancy, the process stays simple. Just work step by step, and everything comes together smoothly.

Prepare the Pan and Preheat the Oven

First, preheat your oven to 350 degrees Fahrenheit. Meanwhile, line an 8 inch square baking pan with parchment paper. Let the paper hang over the sides so you can lift the bars out easily later.

This small step makes slicing much easier.

Make and Par-Bake the Shortbread Crust

In a bowl, combine gluten free flour, almond flour, and sugar. Next, cut in cold butter until the mixture looks crumbly. Press it firmly into the prepared pan in an even layer.

Bake for about 12 to 15 minutes, or until lightly golden. Then remove it from the oven and let it cool slightly.

This par baking step keeps the crust crisp under the custard.

Prepare the Vanilla Pastry Cream

While the crust bakes, whisk milk, sugar, eggs, and vanilla in a saucepan. Then cook over medium heat, stirring constantly, until thick and smooth.

Once it thickens, remove it from the heat. Let it cool for a few minutes. It should be creamy and spreadable, not runny.

Assemble the Layers

Spread the slightly cooled pastry cream evenly over the warm crust. Next, scatter the chopped rhubarb across the custard.

If you made the crumble topping, sprinkle it evenly over the fruit. Press lightly so it settles.

Now the Gluten Free Rhubarb Crumble Bars are ready for their final bake.

Bake, Cool, and Slice

Return the pan to the oven and bake for 25 to 30 minutes, or until the rhubarb turns tender and the top sets.

After baking, let the bars cool completely in the pan. Then chill them in the refrigerator for at least 1 hour. This step helps the layers firm up.

Finally, lift the bars out using the parchment and slice into 9 squares.

Expert Tips for Perfect Gluten Free Bars

A few simple tricks help your Gluten Free Rhubarb Crumble Bars turn out bakery beautiful every time.

How to Keep the Shortbread Crisp

First, always par bake the crust. Additionally, press the dough firmly into the pan so it forms a solid base. If you skip this, the custard can seep in and soften the crust too much.

Also, avoid over mixing the dough, as that can make it greasy.

Preventing a Runny Custard Layer

Cook the pastry cream until it thickens noticeably. It should coat the back of a spoon. If it looks thin, keep stirring over heat for another minute or two.

Meanwhile, spread it while slightly warm so it settles evenly.

Getting Clean, Bakery Style Slices

Let the bars cool fully. Then chill them before cutting. Use a sharp knife and wipe it clean between slices.

Cold bars slice beautifully. Warm bars fall apart.

Storage and Make Ahead Tips

Store Gluten Free Rhubarb Crumble Bars in an airtight container in the refrigerator. They stay fresh for up to 4 days.

Because the custard sets more firmly when chilled, the texture actually improves the next day. So you can easily make them ahead for gatherings.

You can also freeze the bars. Wrap each piece tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Serving Suggestions

Serve Gluten Free Rhubarb Crumble Bars chilled for neat slices, or let them sit at room temperature for a softer texture. They pair beautifully with whipped cream or a scoop of vanilla ice cream.

Meanwhile, a warm cup of tea or coffee balances the sweet tart flavor. The creamy custard, buttery crust, and bright rhubarb create a dessert that feels both comforting and fresh.

If you love fruity treats, you might also enjoy this Fresh Strawberry Cake Dessert Recipe for another seasonal favorite.

Frequently Asked Questions

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Conclusion

Gluten Free Rhubarb Crumble Bars combine a buttery almond crust, silky vanilla custard, and tangy rhubarb for a layered dessert that feels both classic and fresh. Because they chill beautifully and slice cleanly, they work perfectly for parties or simple family treats.

Once you try these Gluten Free Rhubarb Crumble Bars, you will want to make them every rhubarb season. Feel free to experiment with other fruits, yet keep the same gluten free base for a reliable and delicious result. For more sweet inspiration, visit pinterest and save your favorites.