I picked up some great-looking rhubarb last week, and was looking for something to bake that was also healthy. So in the current issue of Clean Eating magazine, there was an article I thought I’d try.
Here it is, with the variations I used
Filling
2.5 c sliced rhubarb
2 c quartered strawberries
(you can use any combination of rhubarb & strawberries that gets you to 4-5c. of fruit)
1t ground cinnamon
3T organic evaporated cane juice (I used sucanat, couldn’t figure out why they wanted to add more liquid to an already-juicy filling)
Juice of 1/2 lemon
3T spelt flour (we only have white, so that’s what we used)
Preheat oven to 350F.
In a square baking pan, combine fruit, then add cinnamon, cane juice (or sucanat), and lemon juice. Sprinkle with spelt flour and gently toss to coat. (An easy way to do this is to mix everything in a lidded container and shake to combine, then pour into pan).
Topping
1c old-fashioned oats
1/4c sucanat
1/4c coconut oil
2T spelt flour
2t ground flaxseed
1t ground cinnamon
Mix all topping ingredients in medium bowl. Using a pastry blender or your hands (hands work better!), mix until well combined. Sprinkle over fruit mixture in baking pan.
Bake 25-35 minutes, until topping is golden brown. Serve warm or at room temperature. YUM!
Here’s proof!
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