Rhubarb Crumble Bars
For this crumble bar recipe, I substituted 1 cup fresh blueberries for approximately 3 cups of chopped rhubarb. I also could not find coconut sugar, so I had to use just regular sugar.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
You can use millet flour instead of whole wheat flour, coconut oil instead of butter, and gluten-free flour instead of all-purpose, if you'd like.
I like my rhubarb to be very tart, so you may find that you want to add a bit more sugar to make the mixture a bit sweeter. It will be hot so be careful with a taste-test.
I don't like my mixture too thick, but if you need to thicken up the rhubarb mixture, mix rhubarb with 1/2 teaspoon cornstarch before placing over crust.