Adapted from Debra’s Natural Gourmet newsletter Mother’s Day May 2018.
“Rhubarb is a vegetable, not a fruit; and it’s nickname is the “pie plant”…it has vitamin C and lutein, a nutrient especially good for skin and eyes,” said Debra. Rhubarb is a sure sign of Spring and I’ve made this several times for Mother’s Day, sometimes with topping, and sometimes plain. It’s good either way. You can also indulge with a little whipped cream or ice cream.
- Set oven to 350.
- Grease and 8×8 or 9×9 pan with coconut oil spray or butter. (I like 9×9.)
- 1 ½ c brown or coconut sugar
- 1 large egg
- ½ c olive oil or softened butter
- 1 tsp vanilla
- 3 c rhubarb, chopped into almost ½ inch pieces and tossed in flour
- 2 c flour (I use gluten free mixed with teff)
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- 1 c gluten free flour
- ¾ c brown sugar
- 1 c gluten free oats
- 1 stick butter, melted (I use lactose free)
Mix dry ingredients in a bowl; add melted butter and mix until crumbly with fork.
- Using an electric mixer, cream the oil/butter with the sugar, egg, and vanilla.
- Mix for about 4-5 minutes to get fluffy.
- Add the rhubarb and mix gently.
- Combine the flour, salt, cinnamon, baking soda and powder together in a bowl.
- Add this flour mixture to the batter and mix just until everything is combined.
- Using a spatula, transfer batter to your prepared pan.
- Add crumb topping and bake for 40-45 minutes until a tester comes out clean.
Cool in the pan, cut and enjoy!