Raspberry Coconut Rhubarb Bars with Gluten-Free Version

Raspberry Coconut Rhubarb Bars

Just out of the oven!

The first thing that comes up in my garden in the spring is asparagus. The next is the rhubarb. I love those first pickings and those fresh springtime tastes!

I posted this recipe in the spring of 2010 I think. But just in case you missed it, here it is again. Everyone needs a good rhubarb recipe in their file, and this is my favorite! 

I'm giving you two of these recipes for the price of one: the regular version and the gluten-free version. Trust me, neither version lasts long around here!

Raspberry Coconut Rhubarb Bars Recipe:

4 c. chopt rhubarb
1/3 c. sugar  (The original recipe called for 1 c. of sugar, but I think that's way too sweet)
2 c. flour
½ t. soda
¾ c. butter
1 ½ c. coconut
1 t. vanilla
1 c. chopt walnuts
6 oz. regular Raspberry Jell-O.


Combine rhubarb and Jello, mixing to coat rhubarb thoroughly with Jello. Put in greased 9 x 13 pan. I like to use a glass baking dish for this recipe.

 
Mix sugar, flour, soda. Cut in butter. Stir in coconut, vanilla, and nuts. 

Spread over top of rhubarb. Bake at 350 degrees F.  for 30-45 minutes or until rhubarb is bubbling and top is lightly browned. 


Like this:

Warning: These are addictive (no matter which version you make).

Gluten-free Raspberry Rhubarb Bars Recipe:

4 c. chopt rhubarb
1/3 c. sugar
1 1/2 c. brown rice flour (or white rice flour)
1/2 c. tapioca flour
1/2 t. xanthan gum
1/2 t. baking soda
3/4 c. butter
1 1/2 c. coconut
1 t. vanilla
1 c. chopt walnuts (I'll have to admit that, in my opinion, walnuts make everything taste better! But these have really gone up in price in the past year. YIKES! So maybe this time mine will be walnut free.)

2 - 3 oz. pkgs. sugar-free Raspberry Jell-O or 6 oz. regular Raspberry Jell-O (contains sugar)


Combine rhubarb and Jello, to coat rhubarb thoroughly with Jello. Put in greased 9 x 13 pan. I like to use a glass baking dish for this recipe.

Mix sugar, flour, soda. Cut in butter. Stir in coconut, vanilla, and nuts. Spread over top of rhubarb. Bake at 350  for 30-45 minutes or until rhubarb is bubbling and top is lightly browned. 


If you have another rhubarb dessert recipe that you LOVE, feel free to leave it as a comment! :-)  Thanks.


P.S. And guess what!  Someone, who will remain nameless for this post, didn't even realize that the recipe I made was the gluten-free version. :-) He just gobbled it down and said it was good!  Oh, and when I make gluten-free chocolate chip cookies, he's doesn't know that either. (Let's keep it our secret.)

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