Gluten Free Springtime Rhubarb Bars
Preheat oven to 350F. Line bottom of a 9x9 aluminum pan with parchment paper, bringing it up the sides for easy lift after baking.
Crust:
1 cup QUeen Milling Gluten Free All Purpose Flour Blend
1/2 cup sugar
1/2 cup butter, cold
Filling:
2 large eggs
1 cup sugar
1/4 cup QUeen Milling Gluten Free All Purpose Flour Blend
1/4 tsp salt
1/2 tsp vanilla
2 cups diced rhubarb
Directions:
In medium size bowl, sift QM Gluten Free All Purpose Flour Blend and sugar. Grate cold butter into flour mixture. Using fingers, rub butter into flour mixture until it forms an almost pebble-like look and texture.
Press into prepared pan and bake for 15 minutes. (It may look light in colour, that's okay.)
While crust is baking, whisk together eggs, sugar, flour, vanilla and salt. Stir in rhubarb.
When crust is done, pour batter over hot crust and return to oven and cook for additional 45-60 minutes (or until set in middle).
Remove from oven and let cool completely before removing from pan by using parchment to lift onto cutting board. Cut into squares.