Strawberry Rhubarb Cookie Bar

Fall is rhubarb season
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
572
Calories Per Serving
Deliver Ingredients
Makes
12-18 bars depending on size

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
24g
38%
Sugar
58g
N/A
Saturated Fat
6g
29%
Cholesterol
27mg
9%
Protein
5g
11%
Carbs
86g
29%
Vitamin A
11µg
1%
Vitamin C
14mg
23%
Vitamin D
0.1µg
N/A
Vitamin E
4mg
18%
Calcium
55mg
5%
Fiber
4g
18%
Folate (food)
11µg
N/A
Folate equivalent (total)
11µg
3%
Iron
2mg
9%
Magnesium
24mg
6%
Monounsaturated
11g
N/A
Niacin (B3)
0.3mg
1.6%
Phosphorus
62mg
9%
Polyunsaturated
5g
N/A
Potassium
551mg
16%
Riboflavin (B2)
0.2mg
9.1%
Sodium
344mg
14%
Sugars, added
57g
N/A
Zinc
0.4mg
2.4%

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