It’s the season of rhubarb and I have fully taken advantage of all the recipes that require it. From pancakes to full cakes, rhubarb is versatile because of its tart sweetness. Plus, in my opinion, rhubarb represents the taste of summer. Don’t believe me? Well I guess you’ll just have to whip up a batch of these bars, poor you…
Vegan Rhubarb Bars: Adapted from smitten kitchen
P.S. I know these are maybe not the healthiest…but with servings of fruit and no dairy I thought they’d be a good break from my healthier recipes? Plus the smell of almond extract was almost irresistable
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup coconut oil
- 3/4 cup sliced almonds
- 1 tbsp all-purpose flour
- 6 tbsp granulated sugar
- 5 tbsp coconut oil
- 1 chia egg*
- 1/2 tsp almond extract, 1/2 tsp vanilla extract
- 2 long stalks of rhubarb, cut in half “hot-dog style” then sliced into 1 inch pices
- Preheat oven to 350 degrees. Line a 8×8 pan with parchment paper for easy removal
- Make the crust first: Mix the crust ingredients with an electric mixer until clumpy and all of the oil is incorporated
- Press the crust into the pan and bake for 15 min. Then take out and cool in the freezer
- Make the filling: Mix the sliced almonds, flour, and sugar in a food processor until the almonds are a fine dust.
- Add the oil and chia egg and run the machine until incorporated. Then mix in the extracts.
- Spread filling over the cooled crust (it’s okay if it is still warm). Then arrange the rhubarb in desired pattern. I originally intended for a chevron pattern like this, but ended up just layering them in an abstract pattern. Who has the time?
- Bake for 50-55 min, the filling won’t seem completely cooked but it will cook in the pan and remain creamy. Cool and eat.
Let’s get social! Share these on instagram if you make them for a chance to be featured, tag me: @tacosandtempos
*****How to make a chia egg: mix 1 tbsp of chia seeds with 2.5 tbsp of water in a small bowl. Let sit for 5 minutes.