Tuesday, April 14, 2015


Note: I do not do gluten-free as my doctors advise against it. However, for those of you who must and those who want to here is a recipe from an old Country Woman magazine.

2 cups gluten-free all-purpose baking flour
1 teaspoon baking powder
1/2 cup cold butter
2 eggs, beaten
3 tbsp 2% milk
5 cups sliced fresh or frozen rhubarb, thawed
1 pkg (3-oz) strawberry gelatin

1 cup sugar
1 cup gluten-free all-purpose baking flour
1/2 cup cold butter

  1. In a large bowl, combine flour and 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. Top with rhubarb; sprinkle with gelatin.
  2. For topping, in a small bowl, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top. Bake at 375° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
Note: 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 still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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