Ingredients
2 cups gluten-free all-purpose baking flour1 teaspoon baking powder1/2 cup cold butter2 large eggs, room temperature, beaten3 tablespoons 2% milk5 cups sliced fresh or frozen rhubarb, thawed1 package (3 ounces) strawberry gelatinTOPPING:1 cup sugar1 cup gluten-free all-purpose baking flour1/2 cup cold butter
Preparation
Preheat oven to 375°. In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and milk just until moistened. Press onto the bottom of a 15x10x1-in. baking pan coated with cooking spray. Top with rhubarb; sprinkle with gelatin.
For topping, in a small bowl, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top. Bake until lightly browned, 35-40 minutes. Cool on a wire rack. Cut into bars.
