STRAWBERRY RHUBARB LEMON BARS (Gluten Free)- A Pinch of German, LLC
I have always loved German Plum cake, and pie, but since being forced into going gluten free, I have missed those occasional treats. I am not much of a baker, well never have been. I have always been a cook and have always enjoyed creating recipes. My pickens these days have been slim! And if I wanted to make something that I would like to have I had no choice but to learn how to bake and learn to do it Gluten free! I am not a fan of overly sweet desserts but give me something tarty – I’m in! This recipe is very reminiscent of German Plum cake called Pflaumenkuchen! I’ll be making that when the plums are ready! However, Tis the season for Rhubarb and fresh sweet strawberries, my two loves! For those of you not Gluten free – just use all purpose flour! For you non bakers- like I said I don’t typically bake and this is pretty simple. Just make sure your butter is cold and no not over mix. I used a blender, not a food processor to mix the butter with the flour because the blades get too hot on a processor. The rest- if you can measure and mix well then – look like a rock star! Then pack these bars up in some wax paper for a great gift! Please check me out on Facebook – A Pinch of German!
- 1 cups gluten-free all-purpose baking flour (regular if not gluten free)
- 1 tsp baking powder
- 1/2 cup cold butter
- 2 eggs, beaten
- 3 TBSP 2% milk
- 5 cups sliced fresh or frozen rhubarb, thaw
- 1 package strawberries sliced
- 2 eggs scrambled
- 2 TBSP gluten-free all purpose flour
- Zest of one lemon
- Juice of one lemon
- 1/4 tsp baking powder
- 1/3 Cup Sugar
- 1 cup gluten-free all-purpose baking flour (regular if not gluten free)
- 1/2 cup cold butter
- 1 Cup Sugar
• In a large bowl, combine 1 Cup flour and 1 tsp baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and milk just until moistened. Press onto the
bottom of a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. I dust top with some extra flour and roll it out with a can. Top with rhubarb mixture and spread out evenly.
• For the Filling- In another large bowl, combine 2 eggs 1/3 Cup sugar, 2 TBSP flour, 1/4 tsp baking powder, lemon zest and lemon juice blend together until smooth add in the strawberries and rhubarb (raw). Spread this mixture onto your dough and to with the topping below.
• For the topping, in a small bowl, combine sugar and flour. Cut in butter until resembles coarse crumbs. Sprinkle over top.
• Bake at 375° for 40-50 minutes or until lightly browned. Cool on a wire rack. Cut into bars once totally cooled down. Sprinkle with powdered sugar optional. Serve with whip cream, or ice cream! Yield: 3 dozen.
Notes: If you have a gluten allergy, be sure to read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. If using frozen rhubarb, measure rhubarb while frozen but do not strain the juice. If you don’t like rhubarb substitute another fruit- apples, pears etc.