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Easy Gluten Free Rhubarb Bars

These delightful gluten-free rhubarb bars feature a sweet-tart raspberry rhubarb compote nestled between a buttery oat crust and a crumbly topping, perfect for a wholesome dessert or snack.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Bars
  • 3/4 cup old-fashioned oats gluten-free
  • 1 cup oat flour
  • 1/2 cup packed brown sugar
  • 1 tablespoon tapioca starch or cornstarch
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup melted vegetable shortening such as Nutiva coconut/palm oil spread, or butter
  • 1 1/4 cups raspberry rhubarb compote
For the Raspberry Rhubarb Compote
  • 2 cups chopped rhubarb frozen or fresh
  • 1 1/4 cups raspberries organic and frozen or fresh
  • 1/3 cup plus 1 tablespoon mixed raw cane sugar
  • 1 lemon zest and juice
  • 3 teaspoons cornstarch or tapioca starch
  • 1/2 teaspoon vanilla essence

Method
 

  1. First, prepare the compote: In a saucepan, combine chopped rhubarb, raspberries, raw cane sugar, lemon zest and juice, cornstarch/tapioca starch, and vanilla essence. Cook over medium heat, stirring occasionally, until the mixture thickens and the fruit softens, about 8-10 minutes. Let cool slightly.
  2. Preheat oven to 375°F (190°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides.
  3. In a large bowl, combine gluten-free oats, oat flour, brown sugar, tapioca starch, baking powder, sea salt, and ground cinnamon. Stir well to combine.
  4. Pour the melted vegetable shortening into the dry ingredients and mix until a crumbly mixture forms.
  5. Press about half of the oat mixture evenly into the bottom of the prepared baking pan to form the crust.
  6. Spread the cooled raspberry rhubarb compote evenly over the crust.
  7. Crumble the remaining oat mixture over the compote to create the topping.
  8. Bake for 30-35 minutes, or until the topping is golden brown and the compote is bubbly. Let the bars cool completely in the pan before lifting out by the parchment paper and cutting into squares.

Notes

For best results, ensure the compote is cooled slightly before spreading over the crust to prevent the crust from becoming soggy.