Gluten-Free Rhubarb Bars

• 2 cups gluten-free all-purpose baking flour
• 1 teaspoon baking powder
• 1/2 cup cold butter
• 2 eggs, beaten
• 3 tablespoons 2% milk
• 5 cups sliced fresh or frozen rhubarb, thawed
• 1 package (3 ounces) strawberry gelatin
• 1 cup sugar
• 1 cup gluten-free all-purpose baking flour
• 1/2 cup cold butter

1. 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.
2. For topping, in a small bowl, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top. Bake at 375u0b0 for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

flour, baking powder, cold butter, eggs, milk, frozen rhubarb, strawberry gelatin, sugar, flour, cold butter

Taken from www.tasteofhome.com/recipes/gluten-free-rhubarb-bars/ (may not work)