Rhubarb Crumble Bars
Ingredients:
For the base and crumble topping
- 1/2 cup brown sugar
- 1/2 cup coconut oil, at room temperature
- 1 cup cassava flour*
- 1/4 cup maple syrup
- 1 cup gluten-free oats
- 1/4 cup peanut or almond butter
For the filling
- 1 cup fresh or frozen chopped rhubarb*
- 1/3 cup sugar
- Zest of 1 lemon
- 2 teaspoons cornstarch
Instructions:
For the base and crumble topping
- Take an 8 x 8 baking dish, spray the bottom and sides with cooking spray and press a sheet of parchment paper into it. Preheat the oven to 350 degrees F.
- Combine the brown sugar, cassava flour and gluten-free oats in a bowl until well mixed.Add the coconut oil, maple syrup and nut butter and mix until you’ve got a mixture that’s almost a sand-like, wet texture.
- Press about 2/3 of the mixture into your prepared pan and set the remaining part aside.
For the filling
- Combine all ingredients in a small saucepan over medium heat. Cook until the sugar is dissolved, and the rhubarb is still firm but no longer sour to taste, about 5 minutes.
- Spread the rhubarb filling over the base in the prepared pan.
- Evenly crumble the remaining part of the oat base that you previously set aside overtop of the rhubarb.
- Bake at 350 degrees F. for 25-30 minutes or until just starting to brown.
- Cool completely before cutting into squares and serving with non-dairy whipped cream.