I was looking through the new recipes on VegWeb and came across one called Rhubarb Bar for the Herbivore. There was a bunch of rhubarb in my mom’s garden that needed to be picked, so I thought I would give this recipe a try. I used whole wheat pastry flour and less butter in the crust to make it more nutritious. I also did not need as much sugar as the recipe calls for, and I thought my rhubarb was pretty sour to begin with. Just preference I guess.
1 cup whole wheat pastry flour
3 tbs powdered sugar
2 tbs vegan butter
2-3 tbs of water
2 cups rhubarb, chopped
1 cup raw sugar
2tbs Enger-G egg replacer
4 tbs water
1/4 cup flour
Pre-heat the oven to 350 degrees and spray a small square pan with cooking spray.
In a small bowl, add the flour and butter. Then squish together by hand. Add the water as needed until the dough is crumbly.
Press the dough down into the bottom of the pan firmly.
Bake for 15 minutes. It should still be pale but a little firmer.
While that bakes, peel and chop the rhubarb into bite size pieces. Check out my Strawberry Rhubarb Pie post on how to prep rhubarb.
In a large bowl, add the rhubarb and all remaining ingredients. Mix together well. Taste for sweetness, you may need more sugar depending on preference and the sourness of your rhubarb.
Once the crust is baked, pour the filling in while the crust is still hot.
Bake for 35-40 minutes until the filling is bubbling.
Let it cool before cutting and serving. I topped it with a little powdered sugar for fun.
If you have never had rhubarb before, I would not suggest this recipe. But if you like a little tartness, give this a try. It’s a nice change from a big heavy dessert.
*PS, my dad pretty much devoured this tonight. When he really likes something, he will eat the whole thing. So if you are a rhubarb fan, this is the dish for you.