Rhubarb Crisp Bars (gluten free)
I first tried rhubarb last year and I promptly fell in love with it. Here is an amazing rhubarb recipe for bars. I made it gluten free but it will work just fine with regular all purpose flour.
For the crisp layer:
1 1/3 cups gluten free all purpose flour (I love King Arthur brand)
1 1/3 cups gluten free old fashion oats
1/2 tsp baking soda
1/2 cup packed light brown sugar
1/2 cup granulate sugar
1 cup melted butter
2 tsp vanilla extract
For the filling:
3 cups of rhubarb-chopped in to small pieces
1/3 cup heavy whipping cream
1 TBSP lime juice
1/3 cup sugar
1 TBSP cornstarch
Grease a 9X9 baking pan.
Preheat oven to 350F.
Mix together all the ingredients for the filling and set aside.
For the crisp layer mix all the dry ingredients together. Add the butter and mix well.
Press 2/3 of the crisp mix on to the bottom of the greased pan and press it down firmly. Set aside the 1/3 cup mixture.
Pour the filling in to the pan and sprinkle the remaining 1/3 crisp mixture over it.
place it on the middle rack of the heated oven and bake uncovered for 40-45 minutes or until the top is golden brown. Check it after 30 minutes to make sure it is not burning.
Let it cool completely before serving.