Easiest Way to Make Gluten Free Rhubarb Crumble Bars

Dairy-Free, Gluten-Free Pumpkin Bars

In this handy guide, we look at how to make rhubarb crumble from scratch using either fresh, tinned, or even frozen rhubarb.

Recipe Summary Dairy-Free, Gluten-Free Pumpkin Bars

So moist and yummy! You'd never know they were gluten-free unless I told you so! I prefer to buy my rice flour from the Asian market for the extra-fine consistency. I use a convection oven. You may need to adjust your cooking times if you do not. Cool completely before frosting or serving.

Ingredients | Gluten Free Rhubarb Crumble Bars

1 cup rice flour

¾ cup soy flour

¼ cup tapioca starch

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

¾ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup dairy-free margarine, softened

2 cups packed brown sugar

3 eggs, beaten

1 (15 ounce) can pumpkin puree

2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.

Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.

Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Info | Gluten Free Rhubarb Crumble Bars

prep: 15 mins cook: 30 mins total: 45 mins Servings: 24 Yield: 1 13x9-inch pan

TAG : Dairy-Free, Gluten-Free Pumpkin Bars

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