Gluten-Free Cherry Bars Recipe with Flaky Shortbread Crust

Ingredients:

For the Batter
• 2 large eggs
• 1/2 cup milk of your choice
• 1/4 cup butter or buttery spread, melted
• 1 teaspoon vanilla
• 1-1/2 cups Carla’s Gluten Free Cake Flour Blend
• 1/3 cup sugar (or evaporated cane juice)
• 1/2 (21 oz.) can gluten-free cherry pie filling
For the Glaze
• 1/4 cup powdered sugar
• 1/2 tablespoon unsalted butter or buttery spread, melted
• 1/8 teaspoon vanilla extract
• 1/2 tablespoon warm milk of your choice

Instructions:

To Make the Cherry Bars:
1. Preheat oven to 325°F. Lightly oil a 9 x 9-inch square baking dish.
2. In a large bowl, beat the eggs and sugar on medium-low until combined. You can whisk by hand if preferred.
3. Slowly drizzle in the melted butter while continuing to beat on low speed.
4. Add the milk and vanilla and beat on medium-low until thoroughly incorporated.
5. Stir in the gluten-free cake flour blend and beat until the batter is smooth.
6. Reserve about 3/4 cup of the batter and set it aside.
7. Spread the remaining batter evenly into the prepared baking dish.
8. Spread nearly half of the cherry pie filling evenly over the batter.
9. Drop spoonfuls of the reserved batter over the filling, using heaping tablespoons. Gently spread some spoonfuls so they meet, leaving bits of cherries visible. For presentation, you may add a few whole cherries on top.
10. Bake for about 45 minutes, or until a toothpick inserted into one of the dropped batter portions comes out clean. If the top browns too quickly, cover loosely with foil.
To Make the Glaze:
11. Combine the powdered sugar and melted butter in a small bowl, stirring until the sugar begins to dissolve. Add the milk and vanilla and whisk until smooth. Drizzle the glaze over warm bars. Serve warm. Store leftovers covered at room temperature for up to 2 days; freeze individual slices for best results.

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