Sorta Mom’s Rhubarb Oat Dessert
Sometimes I really want to share a recipe, but I wonder if it all applies to milk or healthy living or anything that my readers want to see. But it’s so good I gotta share it anyway. Today’s recipe is like that!
My mom used to make this recipe when I was a kid. As a picky kid, I said I didn’t like rhubarb. But this dessert made me eat my words. It’s one of my cherished food memories. As I saw my rhubarb plat that I’ve never harvested from, I decided it was time to recreate it.
The original recipe called for regular flour and (gasp) red dye. We weren’t crunchy then nor was I gluten free. So I subbed a few thing and took out others.
To make it a bit heathier, I did use a whole grain gluten free flour, sprouted quick oats, sprouted almonds, and maple syrup in the rhubarb filling. The recipe called for walnuts, but my personal opinion is that walnuts taste like dirt. But if you like the, you do you. You can get sprouted walnuts too. Not at all sponsored by anyone (but you can get 40% off your first Thrive Marketplace order with this link), but I did link some of these things for y’all to find if you’re interested. I do the opposite of gatekeeping. I’m an over-sharer at heart and just want y’all to know all the things, have all the resources, and be into all the weird things (like sprouted nuts and rhubarb) like I am.
I kept the brown sugar in this because I love it and I wasn’t trying to make a dessert a health food. Just swap a few better options in.
After my swaps, add ins, and subtractions (no dye, not as pretty, but better!) this tasted almost the same, but almost better! It had a caramel taste to it that we didn’t notice before. If you have an over abundance of fresh rhubarb, be sure to try this out! My mom used to sub out other fruit fillings in it too! So if you’re a firm rhubarb hater, use the oat base and topping with whatever homemade fruit pie filling you like!
Sorta Mom’s Rhubarb Oat Dessert
Ingredients:
1 1/2 cups whole grain gluten free flour (or regular gluten free flour blend)
1 1/2 cup sprouted quick oats (or just quick oats, but be sure that they’re gluten free if you need them gluten free)
1 cup brown sugar
1/2 cup sprouted almonds or walnuts (optional but gives a great crunch)
1 teaspoon salt
1/4 teaspoon baking soda
1 cup cold butter
3 cups fresh rhubarb, rinsed and chopped
1 1/2 cups maple syrup
3 tablespoons tapioca starch
1 teaspoon vanilla
1/2 teaspoon lemon juice
Instructions
Preheat the oven to 350 degrees. Grease a 9x13” baking pan with butter or ghee.
In a medium bowl, whisk together the flour, oats, brown sugar, almonds, baking soda, and salt. Using a pastry knife, cut in the butter until crumbly. Press 3 cups of the oat mixture into the bottom your pan. Reserve the rest for the topping.
In a small sauce pan, add the rhubarb, maple syrup, tapioca, vanilla, and lemon juice. Bring to a boil. Let boil for 5 minutes or until thick.
Pour the rhubarb mixture over the oat crust. Sprinkle the remaining oat topping over the rhubarb. Bake for 25-30 minutes or until the oats on top are brown and the filling is bubbling and mostly set.
Serve warm with ice cream. Enjoy!
