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Rhubarb-raspberry crumb squares

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12

Ingredients

  • 500-600 g rhubarb
  • 3 tbsp xylitol or coconut blossom sugar
  • 75 g frozen raspberries
  • 1 tbsp chia seeds
  • 150 g steel cut oats
  • 250 g einkorn wheat flour
  • 75 g coconut blossom sugar + 1 Tbsp extra
  • pinch of salt
  • 2 tsp baking powder (aluminium-free)
  • 1 tsp ground vanilla
  • 100 g soft coconut oil (not melted)
  • 100 ml oat milk

Instructions

  1. Wash and peel rhubarb and cut in pieces. Place in a pot along with raspberries, chia seeds, 1/2 tsp vanilla, xylitol or coconut blossom sugar. Bring to a boil and let simmer on low for about 8-10 minutes. Stir in between. Put aside.

  2. Preheat oven to 350 °F/180°C and line a rectangular baking dish with baking paper.

  3. In a mixing bowl mix oats, einkorn flour, coconut sugar reserving 1 tbsp, baking powder, salt and the other half tsp of vanilla. Add coconut oil and rub it in with your hands. Add oat milk and mix until you have a crumbly dough. You can use a kitchen machine for this as well. 

  4. Press a little more than half of the dough into the prepared baking pan. Spread the rhubarb-raspberry compote evenly on top and top with the remaining dough crumbs. Sprinkle with remaining tbsp of coconut blossom sugar.

  5. Bake on the middle rack for 15-20 minutes. Let cool, slice and enjoy!