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.


  • 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.

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