Delectable Gluten-Free Rhubarb Shortbread Bars
Indulge in these delightful gluten-free rhubarb shortbread bars that harmoniously balance sweet and tart flavors. This recipe transforms a classic treat into a gluten-free delight suitable for everyone to enjoy, without sacrificing taste or texture. The buttery shortbread crust is perfectly complemented by a luscious homemade rhubarb jam, making it a standout dessert for any occasion. A light dusting of confectioners' sugar adds a touch of elegance and sweetness, creating a beautiful finish. Ideal for gatherings, potlucks, or a special family dessert, these bars are sure to impress. If you're a rhubarb lover like me, consider doubling the jam for an extra burst of flavor, although I haven't tested this variation yet.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Rhubarb
1 lb (cut into 1-inch pieces)
Granulated Sugar
1/2 cup (for rhubarb jam)
Water
1/2 cup (for rhubarb jam)
Vanilla Bean
1 (split and seeded (or 1 tsp vanilla extract))
Lemon Juice
1 squeeze (about 1 tsp)
Brown Rice Flour
1 1/4 cups
Sorghum Flour
1 cup
Cornstarch
1/4 cup
Potato Starch
1/2 cup (NOT potato flour)
Tapioca Starch
1/2 cup
Xanthan Gum
1 1/2 tablespoons
Baking Powder
2 teaspoons
Salt
1/4 teaspoon
Unsalted Butter
1 lb (room temperature)
Egg Yolks
4
Granulated Sugar
2 cups
Confectioners' Sugar
(for dusting)
Instructions
1
Prepare the rhubarb jam: In a medium saucepan, combine the rhubarb, 1/2 cup granulated sugar, and 1/2 cup water.
2
Split the vanilla bean and scrape the seeds into the pan, then add the pod as well (or use 1 tsp vanilla extract). Squeeze in about 1 tsp of lemon juice.
3
Bring the mixture to a simmer over low heat. Cook and stir often until the rhubarb softens and forms a thick mass, about 10 minutes.
4
Remove the vanilla pod and transfer the jam to a shallow bowl. Let it cool completely; this can be done ahead of time and stored in an airtight container in the refrigerator for up to a week.
5
Make the shortbread dough: In a large bowl, whisk together the brown rice flour, sorghum flour, cornstarch, potato starch, tapioca starch, xanthan gum, baking powder, and salt until evenly mixed.
6
In a stand mixer fitted with the paddle attachment, beat the room temperature butter on high speed until pale and fluffy.
7
Add the egg yolks and 2 cups sugar, and mix until well combined and light in texture.
8
Reduce the mixer speed to low, and gradually add the dry ingredient mixture, mixing until just incorporated.
9
Divide the dough in half and shape each portion into a ball. Wrap each ball in plastic wrap or place in a reusable bag. Freeze until firm for about 30 minutes. (You can keep the dough in the freezer for up to a month and thaw overnight in the refrigerator when ready to use.)
10
Preheat your oven to 350°F (175°C) with a rack in the center. Remove one ball of dough from the freezer. Using a box grater, grate the dough into a 9-by-13-inch baking dish, evenly covering the bottom.
11
Gently pat the grated dough into the dish—don't press it down too firmly. Spread the cooled rhubarb jam evenly over the dough.
12
Grate the second ball of dough over the jam, and lightly press it to ensure an even layer.
13
Bake in the preheated oven for about 40 minutes, or until the shortbread is golden brown on top.
14
Dust the warm shortbread with confectioners' sugar immediately after removing it from the oven for a beautiful presentation.
15
Let cool on a wire rack for about an hour. Once cooled, cut into bars or squares according to your preference, ideally around 3-inch squares or 1.5 x 3-inch rectangles.
16
Store any leftovers in a covered container at room temperature for up to 2 days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Delectable Gluten-Free Rhubarb Shortbread Bars?
These are dessert bars featuring a buttery gluten-free shortbread crust and a homemade sweet-and-tart rhubarb jam filling.
How should the rhubarb be prepared for the jam?
The rhubarb should be cut into 1-inch pieces before being combined with sugar and water.
What ingredients are needed for the rhubarb jam?
The jam is made from 1 lb of rhubarb, 1/2 cup granulated sugar, 1/2 cup water, a vanilla bean or extract, and a squeeze of lemon juice.
How do you cook the rhubarb mixture for the jam?
Combine ingredients in a saucepan, bring to a simmer over low heat, and stir often until the rhubarb softens and forms a thick mass.
How long does the rhubarb jam take to thicken?
It typically takes about 10 minutes of simmering to reach the desired thickness.
Can the rhubarb jam be made in advance?
Yes, the jam can be made ahead and stored in an airtight container in the refrigerator for up to one week.
What types of flour are used in the gluten-free shortbread dough?
The dough uses a blend of brown rice flour, sorghum flour, cornstarch, potato starch, and tapioca starch.
Is potato starch the same as potato flour?
No, this recipe specifically requires potato starch and explicitly states not to use potato flour.
What temperature should the butter be for the dough?
The butter should be at room temperature so it can be beaten until pale and fluffy.
How are the egg yolks used in the recipe?
Four egg yolks are mixed with the creamed butter and sugar to create a light texture for the dough.
Why does the dough need to be frozen?
The dough is frozen for about 30 minutes until firm so that it can be easily grated into the baking dish.
How long can the shortbread dough be stored in the freezer?
The dough can be kept in the freezer for up to a month and thawed overnight in the refrigerator if needed.
What is the correct oven temperature for baking?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking dish is recommended?
A 9-by-13-inch baking dish is ideal for this recipe.
How do you apply the first layer of dough?
Use a box grater to grate one ball of dough evenly over the bottom of the dish and gently pat it down.
Should the dough be pressed firmly into the pan?
No, you should gently pat the grated dough into the dish without pressing it down too firmly.
How do you layer the jam?
Spread the cooled rhubarb jam evenly over the first layer of grated shortbread dough.
How is the top layer of the bars created?
Grate the second ball of frozen dough over the jam layer and lightly press to ensure an even surface.
How long do the bars need to bake?
The bars should bake for approximately 40 minutes until the top is golden brown.
When should the confectioners' sugar be added?
Dust the shortbread with confectioners' sugar immediately after removing it from the oven while it is still warm.
How long should the bars cool before cutting?
Let the bars cool on a wire rack for about an hour before cutting them into squares or rectangles.
What is the recommended size for the bars?
The bars are typically cut into 3-inch squares or 1.5 x 3-inch rectangles.
How should leftovers be stored?
Store any remaining bars in a covered container at room temperature.
How long do the bars stay fresh?
The bars will stay fresh for up to 2 days when stored at room temperature.
Can I substitute vanilla extract for a vanilla bean?
Yes, you can use 1 teaspoon of vanilla extract as a substitute for one vanilla bean.
What is the purpose of xanthan gum in this recipe?
Xanthan gum acts as a binding agent to provide the structure that gluten would normally provide.
Can I increase the amount of jam in the bars?
The recipe suggests you can try doubling the jam for more flavor, although this specific variation has not been tested.
Why is lemon juice added to the jam?
A small amount of lemon juice is added to provide acidity and balance the sweetness of the rhubarb and sugar.
What type of butter should be used?
The recipe calls for 1 lb of unsalted butter.
What should I do with the vanilla pod after cooking the jam?
The vanilla pod should be removed from the jam before it is transferred to a bowl to cool.