Happy Mother’s Day!  Not only is the following dessert a favorite of my mother, the timing is ideal, as rhubarb’s short season is upon us.  If you haven’t baked with rhubarb before, this recipe is a very good starting point.

I am not sure how many people would offer up rhubarb bars when asked their favorite dessert, perhaps favoring something including the words chocolate or ice cream!  The first time I made these, my husband, who did not grow up eating rhubarb, only ate one because he thought he should, kindly acknowledging my effort.  I remember well the look on his face as he took his first bite.  He sort of went slack-jawed and managed a simple, “These are amazing.”  My kids love them, too.

Over time, I have made tweaks to the recipe, adding ground ginger to enhance the flavor and slivered almonds for crunch.  For the crust, I often use coconut oil instead of butter, which creates a crisp, delicious base that is a perfect contrast to the slightly gooey top. You may use butter, if you prefer.  To boost the coconut flavor, I usually add some shredded coconut.  But never fear, if you are not a coconut fan, this may be omitted.

Ginger Almond Rhubarb Bars with Coconut Crust

Ginger Almond Rhubarb Bars with Coconut Crust

I have made this recipe, including the crust, with my all-purpose gluten-free flour blend and it works beautifully. The flour mix ingredients may be printed via the link below.

  • CRUST:
  • 1 cup all-purpose flour (see note)
  • 1/4 cup plus 2 tablespoons confectioner’s sugar
  • ½ cup extra virgin coconut oil or butter, very soft or melted
  • 2 eggs
  • 1½ cups sugar
  • ½ cup shredded, unsweetened coconut (optional)
  • ¼ cup flour
  • ¼ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 2 cups finely chopped rhubarb
  • ¼ cup slivered almonds

  1. Cream together all crust ingredients. The dough will be fairly stiff. Press dough into a 7×11 or 9×9 pan (I use a glass Pyrex pan). 
Bake at 350 degrees F for 13-15 minutes, or until just cooked. 

  2. While the crust is baking, prepare the filling: 
Beat eggs, and then add the sugar, optional shredded coconut, flour, ginger, and salt. 
Gently stir in the rhubarb and almonds.
  3. Spoon the filling carefully over the hot crust. Bake for 30- 35 minutes more. Cool completely before cutting into bars. I store leftovers, covered, in the refrigerator.


For the All Purpose Gluten Free Four Blend recipe, click HERE.

This recipe was shared with Recipes for My Boys‘ weekly recipe roundup.