- 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
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
FILLING
- 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
Instructions
- 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.
- 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.
- 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.