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Rhubarb & Ginger Streusel Bar (Gluten Free, low-FODMAP)

Written by themindfulpeanut on . Posted in Posts, Recipes.

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Rhubarb & Ginger Streusel Bar (Gluten Free, low-FODMAP)
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Rhubarb & Ginger Streusel Bar (Gluten Free, low-FODMAP)

Course: Dessert, Breakfast, Snacks, Treats
Servings

6-8

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes

This sweet treat is made from a simple gluten free tart pastry base, with roasted rhubarb and a subtle hint of ginger. The oaty, streusel topping is my personal favorite part!

Ingredients

  • Bottom Crust

  • 90g (scant 1/2c) Butter (cold, cut in cubes or grated)

  • 180g (1 1/3c) Flour

  • 50g (scant 1/3c) Brown Sugar (can also use granulated)

  • 1 tsp Ginger Powder

  • 1/2 tsp Salt

  • Rhubarb

  • Rhubarb (about 5-7 stalks)

  • 60g (1/3c) Sugar (Granulated)

  • 1/4 tsp Salt

  • Streusel Topping

  • 75g (1/2c) Oats

  • 60g (1/2c) Flour

  • 2 tbsp Sugar

  • 1/4 tsp Ginger

  • 1/4 tsp Salt

  • 56g (4 tbsp) Melted Butter

Directions

  • Preheat oven to 180c Fan (400F). Cut Rhubarb into 2″ pieces. Mix Rhubarb, Sugar & Salt in a bowl and set aside for 15-20 minutes. Then roast Rhubarb for 10 minutes, flip and roast for additional 10 minutes. When done, cover and set aside. Decrease oven temp to 130c Fan/300F.
  • Meanwhile, prep tart pan of choice. (I used an 9×14 glass dish) Mix dry Tart ingredients – Flour, Sugar, Ginger, Salt. Cut in butter and mix with fork (or hands can do!) until clumpy. (Like dried out Play-Doh is what I think of!) Press into pan and freeze for 20 minutes. Then bake for 30-40 minutes.
  • Now we can make the streusel top (and attempt not to eat all of it in the process!). Combine all ingredients for Streusel until chunky.
  • Once tart is baked through enough to be more solid to the touch, take out and line warm crust with Rhubarb pieces and drizzle any remaining roasting syrup over. Top with Streusel.
  • Bake an additional 35 min at 160c Fan/350F.