All the flavour, none of the fuss!
While I adore making (and eating) pie, I recognize that not everyone shares my fondness for fiddling with pastry. At this time of year, rhubarb pie is top of mind, so I wanted to create a dessert that offered all the deliciousness of this seasonal delight, in an easier format. Making a classic crumble mixture then using it as both the base and top layer with a yummy cooked rhubarb filling makes these squares both simple to make and super flavourful. Best of all, they’re gluten-free, thanks to the use of oat flour; you can swap in all-purpose flour if you prefer.
- 3 cups (370 g) diced rhubarb (about 3 – 4 stalks)
- 2 tablespoons (30 mL) water
- 1 teaspoon (1.8 g) freshly grated gingerroot
- 1/4 cup (50g) sugar, divided
- 2 teaspoons (5.5 g) cornstarch
Base and top layer:
- 2 cups (180 g) rolled oats
- 2/3 cup (60 g) oat flour * (or all-purpose flour)
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (3 g) salt
- 1 cup (210 g) brown sugar
- 1/2 cup (110 g) butter, melted
- 1/2 teaspoon (2.5 mL) vanilla
*make oat flour by pulsing rolled oats in a food processor or blender
- Preheat oven to 350F. Line an 8×8 inch (20×20 cm) baking pan with parchment paper and set aside.
- Prepare rhubarb filling by placing rhubarb, water, ginger and 2 tablespoons (25 g) of the sugar in a medium pot. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 5 minutes, stirring occasionally. Combine remaining sugar and cornstarch in a small bowl then stir into cooked rhubarb mixture. Let simmer for 3 – 4 minutes, until the mixture thickens. Remove from heat and set aside to cool.
- In a large bowl, combine the rolled oats, oat flour, baking powder, salt and brown sugar. Stir to blend well. Drizzle in the melted butter and vanilla and stir until completely incorporated.
- Spread half the oats mixture in the bottom of the prepared pan and pat down.
- Drizzle the prepared rhubarb compote over the base layer. Sprinkle remaining oats mixture over the rhubarb and press down lightly with your fingertips.
- Bake in preheated oven until top is uniformly golden brown and rhubarb bubbling, about 25 minutes.
- Let stand at least 10 minutes, then slice into squares – you may find them easier to slice if you refrigerate for at least an hour.
- Leftovers may be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
Makes sixteen one inch (2.5 cm) squares.