Vegan Rhubarb Crumble Bars
The perfect compliment of sweet and tart in a recipe that heralds spring!
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine Vegan
Crumble Crust/Topping
- 1 1/4 cups quick-cooking rolled oats
- 1 1/2 cups all-purpose or whole wheat pastry flour
- 3/4 cup brown sugar
- 1/3 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 2/3 cup vegan butter, cubed eg/ Earth Balance baking sticks
Rhubarb Filling
- 4 cups diced rhubarb
- 1 lemon juice and zest
- 1/2 to 3/ /4 cup sugar adjust sugar to taste, some prefer more tart, others more sweet
- 2 1/2 tsp cornstarch
Crumble / Crust Instructions
Preheat oven to 375 degrees. Line an 8 X 8 pan with parchment paper that overlaps on two opposing sides to make lifting the baked bars out easier
In a large bowl, mix together the oats, flour, baking powder, sugar, salt and cinnamon
Using two forks, blend in the chopped butter cubes until the mixture resembles coarse crumbs (Alternately, you can use your fingers to do this, but they will melt the butter a bit more than forks will)
Spread 2/3 of the crumb mixture into the bottom of the pan, pressing it down firmly into a crust
Bake for 15 minutes until lightly golden
Rhubarb filling
In a heavy saucepan, combine rhubarb, lemon juice, lemon zest and sugar
Bring to a boil over medium heat, stirring frequently for approximately 10 minutes
When the liquid has released and the rhubarb has softened, sprinkle and quickly stir in the cornstarch, stirring constantly until mixture has thickened
Turn off heat and let mixture cool briefly.
To assemble:
Pour warm rhubarb mixture over baked crust in pan
Evenly sprinkle the remaining crumb mixture on top of the rhubarb layer
Bake for 30 minutes or until the crumble is golden and the rhubarb bubbling at the sides.
Let cool completely
Lift out of pan using the parchment as handles
Cut into squares and serve
Store in the refrigerator for up to a week, or freeze for up to 3 months
Keyword Baked Goods, Rhubarb, Spring