Facts Healthy Eating

Strawberry Rhubarb Cookie Bar

Strawberry Rhubarb Cookie Bar
4.5 from 2 ratings
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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
Servings
14
servings
Ingredients
  • 1 cup earth balance (or butter)
  • 2 cup coconut sugar
  • 2 teaspoon vanilla extract
  • 3 teaspoon butterscotch extract
  • 2 large eggs
  • 2 1/2 cup gluten-free flour (see earlier posts)
  • 2 3/4 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 20 ounce strawberry rhubarb jam
  • 1/4 cup gluten-free flour
  • 3/4 cup 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
  • 1/4 cup powdered sugar
  • 2 tablespoon milk, or any other nut milk
  • 1/4 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
Directions
  1. Preheat oven to 375 degrees. Grease a 9x13 pan with shortening, butter or Earth Balance.
  2. In a medium-size mixing bowl combine the Flour, Xanthan Gum, Baking Soda, and Salt. Set aside.
  3. Cream together the Earth Balance, Coconut Sugar, Vanilla extract, and Butterscotch extract in your stand mixer, a hand mixer or by hand.
  4. Once combined and slightly fluffy, add the eggs one at a time. Make sure to blend completely before adding the next egg.
  5. Add the dry ingredients and mix until combined. Pour the mixture evenly into the pan.
  6. Scoop the jam onto the mixture and gently cover the entire top.
  7. In a medium-size bowl mix all the ingredients.
  8. The topping should be slightly wet and sandy once combined.
  9. Crumble on top of the jam layer, and bake the bars for 30 minutes.
  10. Allow the pan to cool to room temperature, and put in the refrigerator for at least an hour.
  11. While the bars are cooling, make the dirzzle.
  12. Combine the powdered sugar, milk, vanilla extract and almond extract. The result should be thick enough to coat the back of a spoon.
  13. If too thin, add a little more powdered sugar. If too thick, add a touch more milk.
  14. Once the bars are cool, drizzle the mixture in any pattern your heart desires!
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