rhubarb bars

   Combine in a saucepan & cook over medium heat, stirring 
          constantly, until thickened: 
          3 c. chopped rhubarb 
          2 Tbsp. cornstarch or 1 Tbsp. lotus root 
          1/2 c. maple sugar or Sucanat 
          1/4 c. water  
     Remove from heat & cool. Add 1 tsp. vanilla extract. Set aside. 
     Mix together in a large bowl: 
          1 c. Summers Sprouted Spelt Flour 
          2/3 c. maple sugar or Sucanat 
          1/4 tsp. baking soda 
          1/2 c. ghee or soft butter 
          1/2 c. chopped almonds or hazelnuts 
     Pat 3/4 of flour mixture in buttered 9″ x 13″ baking pan 
     Pour rhubarb over crust & sprinkle with remaining flour mixture. 
     Bake at 375 for 30-35 minutes. Cool & cut into 2 dozen bars.

Rhubarb Bars

Ingredients
  

  • 3 c chopped rhubarb
  • 2 tbsp cornstarch or 1 tbsp. lotus root 
  • 1/2 c maple sugar or Sucanat 
  • 1/4 c water
  • 1 c Summers Sprouted Spelt Flour 
  • 2/3 c maple sugar or Sucanat 
  • 1/4 tsp maple sugar or Sucanat 
  • 1/2 c ghee or soft butter 
  • 1/2 c chopped almonds or hazelnuts 
  • 1 tsp vanilla extract

Instructions
 

  • Combine in a saucepan & cook over medium heat, stirring  constantly, until thickened:  3 c. chopped rhubarb,  2 Tbsp. cornstarch or 1 Tbsp. lotus root,  1/2 c. maple sugar or Sucanat, 1/4 c. water 
  • Remove from heat & cool. Add 1 tsp. vanilla extract. Set aside.
  • Mix together in a large bowl:  1 c. Summers Sprouted Spelt Flour, 2/3 c. maple sugar or Sucanat, 1/4 tsp. baking soda, 1/2 c. ghee or soft butter, 1/2 c. chopped almonds or hazelnuts 
  • Pat 3/4 of flour mixture in buttered 9" x 13" baking pan 
  • Pour rhubarb over crust & sprinkle with remaining flour mixture. 
  • Bake at 375 for 30-35 minutes. Cool & cut into 2 dozen bars.
0
    0
    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon