Over the summer, I always tend to find myself with a bit of fresh rhubarb from my Aunt Pat. Rhubarb, you say? Tricky but delicious. I have yet to dabble outside of the dessert arena with this beautiful fruit but one summer, I shall dare to be so adventurous. Today, I simply stuck with a traditional favorite pairing tart rhubarb with oh so sweet berries. It is a pairing that can never go wrong and tantalizes the taste buds and invigorates the summer spirits. I love creating cobbler bars as they are a perfect grab and go treat for the summer and easy to bring along to parties and gatherings.
With cobbler bars, you will always create and bake the crust first then you can move on to preparing your fruit filling and crumble topping finishing it off with another round in the oven. If your night allows and/or feeling a bit scandalous, add a dollop of coconut ice cream on the side -- heaven!
PREHEAT oven to 375F
½ cup quick oats
1 cup almond flour
1 Tbsp maple syrup
1 Tbsp agave or honey
1 ½ Tbsp ground chia or flaxseeds
1 ½ Tbsp coconut oil
Blend all the ingredients in a bowl. I always start blending with a fork then move onto using my hands...it is always easier. Transfer to a greased 8x8 glass baking dish (or similar size). Press the crust into the dish making sure the crust is even on all sides. Bake for 10-15 minutes at 375F. Remove once the edges are brown.
2 cups defrosted berries
1 cup finely chopped FRESH rhubarb
1 ½ Tbsp maple syrup
Before combining the defrosted berries with the rhubarb, you’ll want to throughly drain the berries. I wouldn’t run any water of the berries but just make sure to drain them enough as too much liquid will destroy the crust.Once the berries drained and the rhubarb chopped as finely as humanely possible then you can go ahead and combine the two along with the maple syrup. Place the berries onto the baked crust.
¾ cup quick oats
¼ cup vegan butter
¾ cup gluten free flour mix/quinoa flour/rice flour/regular flour
½ cup brown sugar
For a truly spectacular crumble topping, it is best to throw out the spoon and use your bare hands. The key is to take the unthawed butter and gently blend and crumble it together with your brown sugar, oats, and flour. I used a touch more than ¼ of cupof the Earth Balance butter to get the desired texture. So don’t be afraid to add more or less butter depending on the consistency of your crumble. Add to the top of your fruit and BAKE at 375F for 25-35min...until a bit of the crumble is browning.