Make sturdy, flavorful dessert bars featuring a sweet and tart strawberry rhubarb filling set in a gluten-free oat and almond flour crust.
Author:Ahazzam
Prep Time:20 min
Cook Time:45 min
Total Time:65 min
Yield:16 bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 cup almond flour
1 cup gluten-free rolled oats
1/2 cup packed light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into cubes
1 large egg
1 teaspoon vanilla extract
2 cups chopped fresh strawberries
2 cups chopped fresh rhubarb
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the almond flour, gluten-free oats, brown sugar, baking soda, and salt for the crust.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the egg and vanilla extract until just combined. Press about two-thirds of this mixture evenly into the bottom of the prepared pan to form the base.
In a separate bowl, gently toss the strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice until the fruit is coated.
Spread the fruit filling evenly over the crust layer in the pan.
Crumble the remaining one-third of the crust mixture over the top of the fruit filling.
Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbly.
Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting them into squares.
Notes
For the best texture, ensure your butter is very cold when mixing the crust.
If you prefer a finer crumb, pulse the dry ingredients and butter in a food processor until crumbly.
Allow the bars to cool for at least two hours before slicing; this helps the filling set properly.