Gluten-Free Rhubarb Bars

Another recipe from the Taste of Home website, this recipe is easily adaptable to a combination of fruits. Many people commented that they used raspberries and/or strawberries they had on hand, combined with the rhubarb. Just remember to keep the total amount of fruit used consistent with the amount called for in the recipe.
Prep time: 20 minutes
Bake time: 35 minutes
Makes: 3 dozen
Ingredients:
2 cups gluten-free all-purpose Baking flour
1 teaspoon Baking powder
1/2 cup cold Butter
2 large Eggs, room temperature, beaten
3 Tablespoons 2% Milk
5 cups sliced fresh or frozen Rhubarb, thawed
1 package (3 ounces) Strawberry gelatin
Topping:
1 cup Sugar
1 cup gluten-free all-purpose Baking flour
1/2 cup cold Butter
Directions:
1. Preheat oven to 375°. In a large bowl, combine flour and baking powder.
2. Cut in butter until mixture resembles coarse crumbs.
3. Stir in eggs and milk just until moistened.
4. Press onto the bottom of a 15x10x1-in. baking pan coated with cooking spray. Top with rhubarb; sprinkle with gelatin.
For the topping:
1. In a small bowl, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top.
2. Bake until lightly browned, 35-40 minutes.
3. Cool on a wire rack. Cut into bars.
Editor’s Notes: 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.