When I was a kid, my friend's dad nicknamed me "Rhubarb." I tried rhubarb pie for the first time with her family, and thought it was the most incredible thing I'd ever tasted. He called me that for years. This is my grown-up attempt to create a vegan and gluten-free rhubarb dessert that's delicious and made of (mostly) whole, unprocessed ingredients.
3 large stalks rhubarb, trimmed and sliced
1 tablespoon cinnamon
3 tablespoons grade B maple syrup, divided
1/3 cup almond flour
1/2 cup gluten-free rolled oats
1 teaspoon vanilla
1/4 teaspoon maple extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons melted coconut oil (plus more for pan)
Preheat oven to 350 and lightly oil an 8 x 8 glass baking dish. In a medium bowl, toss rhubarb, cinnamon, and 1 tablespoon of maple syrup. Pour rhubarb mixture into dish and bake for 10 minutes. Meanwhile, mix the remaining 2 tablespoons of maple syrup with the rest of the ingredients in a medium bowl. Spread the crumble mixture over the baked rhubarb and bake for 20-25 minutes.