Is talking about the weather boring? It probably is, but oh well. The last week or so hasn’t been very nice. We had some really hot weather last weekend and we planned to take the kids to the park and let them play in the water but the park was too busy so we came home and the kids played with their auntie in a pool in the backyard. It was great 😀
I grew up on the coast where it rained most days of the year so rain doesn’t bother me at all, in fact there’s nothing more cozy than being inside when it’s pouring out. I do like it hot though as long as it’s not humid, and the valley we live in gets fairly hot every summer. I love snow and I usually like hail although I don’t like it very much when it slushes(you know, in between rain and snow). But the weather forecast has been promising thunderstorms for a few days now and I’m really hoping it makes good tonight or tomorrow. I love thunderstorms. Or I’d take a sunny and hot day tomorrow, that would be cool too 😀
I made these bars with every intention of making something nutrigrain like, but honestly they tasted more like dessert to me. So I reduced the sugar/maple syrup slightly and I like them better this way. I think they would also be awesome with some walnuts sprinkled on top or even with different kinds of fruit fillings. They also freeze really well so it’s nice to make a whole pan of them and then freeze them for when you really need them.
Rhubarb Crumble Bars
- 1 1/2 cups oats
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 flax or chia egg 1 tbsp ground flax or chia seeds mixed with 4 tbsp warm water and set aside for 5 minutes
- 1/4 cup applesauce
- 1/4 cup coconut oil soft but not melted
- 2 tablespoons maple syrup or other liquid sweetener like honey
- 3-4 tablespoon almond milk
- 1/3 cup brown sugar
- 1 - 1 1/2 cups rhubarb compote
- 2 tablespoons coarse raw sugar for topping optional
- Oven 350 degrees.
- Line a 8x8 pan with parchment paper and lightly spray with oil.
- Mix the flax or chia egg and set aside. Mix together the applesauce, coconut oil, syrup, sugar and almond milk. Set aside and in a separate bowl mix together the oats, flour, baking soda, salt and cinnamon. Once the "egg" has gelled add it to the wet ingredients and mix. Then add the wet to dry ingredients and mix just till everything is combined.
- Press 2/3rds of the mixture into the bottom of the pan then spread the rhubarb compote over the mixture and spread almost all the way to the edges. Then take the remaining dough and break it into small pieces and spread it over the bars. Press down slightly so no pieces are sticking up as they might burn. Sprinkle some raw sugar over the top and then place in the oven for 30-32 minutes until golden.
- Remove from the oven and pull the parchment out of the baking pan and onto a cooling rack. Let the bars cool completely before slicing. These bars freeze especially well, I like to wrap them individually so we can take one or two out whenever we need them.