Gluten-Free Raspberry Rhubarb Crumble Bars
These tasty gluten-free rhubarb bars a fruity raspberry rhubarb filling in between an oat crust and oat crumble topping. They're an absolutely delicious way to bake with rhubarb!
Yield: 14 bars
Ingredients
Base:
- 3/4 cup gluten-free old fashioned oats (80 grams)
- 1 cup oat flour (100 grams)
- 1/2 cup lightly packed brown sugar
- 1 tablespoon tapioca starch (or cornstarch)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/2 cup melted organic vegetable shortening like Nutiva coconut/palm oil spread, or butter
- 1 1/4 cups raspberry rhubarb compote
Compote:
- 2 cups diced rhubarb (frozen or fresh) (225 grams)
- 1 1/4 cups organic raspberries (frozen or fresh) (170 grams)
- 1/3 cup + 1 tablespoon raw cane sugar
- zest and juice of one lemon
- 3 teaspoons cornstarch or tapioca starch
- 1/2 teaspoon vanilla extract
Instructions
- For the compote, combine rhubarb, raspberries, sugar, lemon zest and juice in a heavy bottom saucepan over medium heat. Bring to a hard boil, stirring, and let simmer for 10 minutes. Add cornstarch or tapioca starch, and stir to dissolve. Let cook for 3 minutes longer, until mixture has thickened slightly. Stir in vanilla. Remove from heat and let cool for 15 minutes.
- Meanwhile preheat oven to 350 degrees F. In a large mixing bowl, whisk together oat flour, oats, brown sugar, tapioca starch, baking powder, sea salt and cinnamon. Stir in butter and mix well so that no white streaks remain.
- Using the back of a spatula or spoon, firmly press a heaping cup of oat mixture into a parchment lined 8x8 baking pan. I find a spoon works really well to press it together and get it smooth.
- Prick crust with fork a few times. Bake for 12 minutes, until crust is fragrant and lightly browned. Remove from oven and let cool for 10 minutes.
- Top with 1 1/4 cups of rhubarb compote, then sprinkle the top with the rest of the oat mixture. Bake for additional 25-30 minutes, or until topping is browned. Set aside to cool, then refrigerate. Then cut. They taste best this way! And it gives them the best texture, firm and sturdy.
