Gluten-Free Rhubarb Crumble Bars

Gluten-Free Rhubarb Crumble Bars

These gluten-free rhubarb crumble bars combine a buttery almond shortbread base, creamy vanilla pastry cream, and a generous layer of sweet-tart rhubarb. They’re a perfect dessert for rhubarb season and are simple to make, yet incredibly flavorful! The best part? They’re gluten-free, so everyone can enjoy this tasty treat.

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Ingredients:

For the almond shortbread crust:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free all-purpose flour (or another gluten-free flour blend)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (cold and cubed)
• 1/2 tsp vanilla extract
• A pinch of salt

For the pastry cream:

• 2 cups whole milk
• 1/4 cup granulated sugar
• 3 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the rhubarb topping:

• 3 cups fresh rhubarb (cut into 1/2-inch pieces)
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice

For the crumble topping:

• 1/4 cup almond flour
• 1/4 cup gluten-free all-purpose flour
• 3 tbsp cold butter (cubed)
• 2 tbsp granulated sugar
• A pinch of salt

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Instructions:

1. Prepare the almond shortbread crust:
   • Preheat your oven to 350°F (175°C).
   • In a food processor, combine almond flour, gluten-free flour, sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
   • Add vanilla extract and pulse a few more times. Press the mixture into the bottom of a greased 9×9-inch baking pan.
   • Bake the crust for 12-15 minutes until it’s lightly golden. Remove from the oven and set aside.
2. Make the vanilla pastry cream:
   • In a saucepan, heat the milk over medium heat until it’s hot but not boiling.
   • In a separate bowl, whisk together the egg yolks, sugar, and cornstarch.
   • Slowly pour the hot milk into the egg mixture, whisking constantly. Once combined, return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 3-5 minutes).
   • Once thickened, remove from heat and stir in the vanilla extract and butter. Set aside to cool.
3. Prepare the rhubarb topping:
   • In a bowl, toss the rhubarb with sugar, cornstarch, and lemon juice. Set aside.
4. Make the crumble topping:
   • In a bowl, combine almond flour, gluten-free flour, sugar, and salt.
   • Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
5. Assemble the bars:
   • Spread the cooled pastry cream evenly over the baked almond shortbread crust.
   • Layer the rhubarb mixture on top of the cream.
   • Sprinkle the crumble topping evenly over the rhubarb layer.
6. Bake:
   • Bake for 35-40 minutes, until the topping is golden brown and the rhubarb is tender.
7. Cool and serve:
   • Allow the bars to cool completely in the pan before slicing into squares. Serve chilled or at room temperature.

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Enjoy these gluten-free rhubarb crumble bars with a cup of tea or coffee!