Ingredients

• Crust:
• 1 cup white rice flour
• 3/4 cup butter
• 1/2 cup confectioners' sugar
• 1/4 cup potato starch
• 1/4 cup tapioca starch
• Topping:
• 3 cups finely chopped rhubarb
• 2 1/4 cups white sugar
• 3 eggs, well-beaten
• 1/3 cup white rice flour
• 1 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix 1 cup rice flour, butter, confectioners' sugar, potato starch, and tapioca starch together in a bowl until crumbly and evenly combined; press into a 9x13-inch baking dish.
3. Bake in the preheated oven until crust is bubbling, about 18 minutes.
4. Mix rhubarb, white sugar, eggs, 1/3 cup rice flour, and salt together in a bowl; spoon over crust.
5. Bake in the oven until topping is bubbling, about 35 minutes.