rhubarb treat that is gluten- and wheat-free. Serve simple, with ice cream, or with whipped topping.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 1 cup white rice flour
- ¾ cup butter
- ½ cup confectioners’ sugar
- ¼ cup potato starch
- ¼ cup tapioca starch
- 3 cups finely chopped rhubarb
- 2 ¼ cups white sugar
- 3 eggs, well-beaten
- ⅓ cup white rice flour
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 cup rice flour, butter, confectioners’ sugar, potato starch, and tapioca starch together in a bowl until crumbly and evenly combined; press into a 9×13-inch baking dish.
- Bake in the preheated oven until crust is bubbling, about 18 minutes.
- Mix rhubarb, white sugar, eggs, 1/3 cup rice flour, and salt together in a bowl; spoon over crust.
- Bake in the oven until topping is bubbling, about 35 minutes.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 295 mg |
| Sugars | 43 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
These squares were a huge hit with my family. I made them yesterday and they’re all gone now. I followed the advice of some of the other commenters and used part almond meal and some brown sugar in the crust along with some cinnamon. I slightly increased the quantities for the crust and held a bit back to sprinkle on the top. I also used 4 cups of rhubarb and added a cup of chopped strawberries as well as an extra egg. Honestly, this is such a good basic recipe that I think you could tweak it any way you like and it would still come out great! These squares will become my new go-to recipe when I need an easy dessert.
Super dessert! My husband, who does not need to be gluten-free, loved it. By the time I went to take a photo of it, it was nearly half gone! I didn’t read the reviews before I made the recipe. Next time I will definitely cut back on the sugar, add cinnamon and nutmeg, and replace some of the starch with almond meal. They all sound like fantastic ideas.
I made a few changes to this recipe as one other person commented I replaced some of the flour with almond flour for the base, really any gluten free flour will work. My daughter can’t have rice so I used XO flour. I didn’t use potato or tapioca flour because I didn’t see the point. I used corn starch for thickening the rhubarb mix. I used at least 6 cups of rhubarb and added about 3/4 cup coconut cream to the eggs and sugar. I didn’t reduce the sugar because of the extra rhubarb. I would have given this 5 * but thought too many different flours were used unnecessarily.
This is a very good recipe as is, but I made it yesterday with a couple of small changes to it to suit my personal preferences. I used 4 cups of rhubarb, 4 eggs, and used 1/2 cup of brown sugar and 1 cup of white sugar, added about a teaspoon of vanilla, and replaced the regular white rice flour in the rhubarb mixture with sweet white rice flour. I used rhubarb that I had in the freezer from last year, which I didn’t thaw prior, so the additional rhubarb and the fact that it was frozen added to my baking time by about 15 minutes. My family loved it, and I will definitely make it again.
We really liked this recipe. We are big rhubarb fans and good to find such tasty dessert that is gluten free. Since we like tart, did reduce sugar to 1-1/2 cups also added a little cinnamon and nutmeg to egg mixture. Also replaced part of starch with almond meal to reduce carbs a bit. Baking description and times were very accurate. Thanks so much for sharing this recipe. Have second batch in oven now and plan to make this whenever we can find rhubarb.
A sweet pudding like dessert. Goes nicely with some ice cream. The crust could be used on its own as a base for other desserts. Thank you for your recipe.