My Mother in law shared a recipe with me a few years ago that has become a major favorite. I make it whenever possible while rhubarb is in season I think I love that it is easier than a pie and more of a cookie than a crumble you would serve with ice cream. It has evolved over the years and I have added and subtracted things that suite my taste.
Most recently though I have made a new commitment to eat vegan (I am using that term loosely) as much as possible simply because I am very allergic to dairy and eggs (also wheat but I am still working on this one). I try to eat plant based but I totally will enjoy chicken and fish often too and even some beef. But the dairy and eggs I am realizing have such a negative impact on my energy level and mood and in an effort to feel better in 2011 (never mind the four rounds of antibiotics and steroids followed by strep throat - geesh) A month ago I bit the bullet and have been so diligent with my diet and it is helping. I suppose this could be a whole separate post in itself but I know you know what I am talking about if you truly have bad food allergies. After about five days of elimination a "fog" lifted and I started seeing clearer. My blood feels lighter, I am not so grumpy. Still working on it but life is always a work in progress.
Back to the rhubarb bars. Something that has deterred me in the past from sticking to my no dairy and eggs diet was my LOVE of baking. I just love it, I bake at least three or four times a week for fun I like treats and sweets and the gratification that comes from baking. So instead of pout and complain I have a new goal of remaking my favorite baked goods into vegan versions (and hopefully gluten free too down the road but still getting my feet wet here). I have made a few yummy things and these bars turned out super yummy too. This was an easy one to do because it already didn't need any eggs so I only had to replace the butter but nonetheless I sent Chris to work with a few this morning to share with a vegan co-worker who also has allergies and he was excited about that and I can feel good knowing that eating a little treat is not going to make me a total mood swing Mama!
These would be perfect for a picnic or BBQ this weekend. We are finally going to have our "Daddy's Day" celebration since last weekend I was too sick to spoil my sweetie...and I might be baking him his favorite NOT vegan breakfast treats but what Daddy wants Daddy gets this time! Have a good one friends enjoying the first official weekend of Summer!
Vegan Rhubarb Oat Bars: slightly adapted from my Mother-in-laws delicious recipe!
1-1/2 cups of quick cooking rolled oats
1 cup of all purpose flour
3/4 cup packed brown sugar
3/4 cup of vegan butter (I like Earth Balance)
1/4 cup of granulated sugar
2 Tbsp. all purpose flour
1/2 tsp. ground ginger
2 cups of sliced rhubarb fresh or frozen (this is key don't overload with fruit 2 cups is just right!)
Preheat the oven to 350 degrees and line an 8X8 with foil extending over the edges of the pan. In a large bowl combine the oats, flour (1 cup) and brown sugar and cut the butter in until the mixture looks like crumbs. Set aside about a cup of the mixture and then press the rest into the bottom of the pan and bake for 25 min.
While the crust in baking combine the white sugar and 2 tablespoons of flour and ground ginger with the rhubarb and toss it all to coat the fruit. When the crust is done add the fruit to the top of the hot crust and then sprinkle the remaining oat mixture on top pressing it all down a bit. Bake for another 30-35 min until golden brown.
While the bars are cooling I usually mix up a little powdered sugar and orange juice or soy milk and another sprinkle of ground ginger so that it is a drizzle consistency pour over the hot bars. When cooled lift them from the pan, cut into squares and enjoy!