Strawberry Rhubarb Cookie Bar

Fall is rhubarb season
Staff Writer
Strawberry Rhubarb Cookie Bar

The Fancy Duckling

Recipe Courtesy of The Fancy Duckling 

"What happens when a crumb cake and a blondie bar get the gluten-free, fall experimentation treatment? Give this a try and find out!"

- The Fancy Duckling

14
Servings
471
Calories Per Serving
Deliver Ingredients

Ingredients

For the Cookie Layer

  • 1  Cup  Earth Balance (or butter)
  • 2  Cups  coconut sugar
  • 2  Teaspoons  vanilla extract
  • 3  Teaspoons  butterscotch extract
  • 2 Large  eggs
  • 2 1/2  Cups  gluten-free flour (see earlier posts)
  • 2 3/4  Teaspoons  xanthan gum
  • 1  Teaspoon  baking soda
  • 1/2  Teaspoon  salt
  • 20  Ounces  strawberry rhubarb jam

For the Crumb Topping

  • 1/4  Cup  gluten-free flour
  • 3/4  Cups  nut flour, such as coconut, almond, or a blend
  • 1/2  Cup  Earth Balance or butter
  • 1/2  Cup  coconut sugar
  • 1/2  Teaspoon  salt
  • 1/2  Teaspoon  vanilla extract
  • 1  Teaspoon  almond extract
  • 1 1/2  Teaspoon  ground ginger

For the Drizzle

  • 1/4  Cup  powdered sugar
  • 2  Tablespoons  milk, or any other nut milk
  • 1/4  Teaspoon  vanilla extract
  • 3/4  Teaspoons  almond extract

Directions

For the Cookie Layer

Preheat oven to 375 degrees. Grease a 9x13 pan with shortening, butter or Earth Balance.

In a medium-size mixing bowl combine the Flour, Xanthan Gum, Baking Soda, and Salt. Set aside.

Cream together the Earth Balance, Coconut Sugar, Vanilla extract, and Butterscotch extract in your stand mixer, a hand mixer or by hand.

Once combined and slightly fluffy, add the eggs one at a time. Make sure to blend completely before adding the next egg.

Add the dry ingredients and mix until combined. Pour the mixture evenly into the pan.

Scoop the jam onto the mixture and gently cover the entire top.

For the Crumb Topping

In a medium-size bowl mix all the ingredients.

The topping should be slightly wet and sandy once combined.

Crumble on top of the jam layer, and bake the bars for 30 minutes.

Allow the pan to cool to room temperature, and put in the refrigerator for at least an hour.

While the bars are cooling, make the dirzzle. 

 

For the Drizzle

Combine the powdered sugar, milk, vanilla extract and almond extract. The result should be thick enough to coat the back of a spoon.

If too thin, add a little more powdered sugar. If too thick, add a touch more milk.

Once the bars are cool, drizzle the mixture in any pattern your heart desires!

Nutritional Facts

Total Fat
17g
24%
Sugar
31g
34%
Saturated Fat
7g
29%
Cholesterol
8mg
3%
Carbohydrate, by difference
73g
56%
Protein
6g
13%
Vitamin A, RAE
4µg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
33mg
3%
Choline, total
12mg
3%
Fiber, total dietary
4g
16%
Folate, total
55µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
30mg
9%
Niacin
2mg
14%
Phosphorus, P
81mg
12%
Selenium, Se
6µg
11%
Sodium, Na
382mg
25%
Water
59g
2%
Zinc, Zn
1mg
13%

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