If you aren’t into cake…
Jim found me another recipe that I also tried so I might as well paste it here since it is probably what I am going to make with the rhubarb I won. I will try to post a photo of it later, it was really tasty!
rhubarb & ginger crumb bars
makes about 24 bars
for the dough:
1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1/4 teaspoon salt
Zest of one lemon
1 cup cold Earth Balance sitcks
1 portion EnerG egg replacer
for the filling:
4 cups rhubarb, sliced into 1/2″ pieces
2 Tablespoons ginger, finely chopped
Juice of one lemon
1/2 cup sugar
4 teaspoons cornstarch
Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.
1 – To make the dough: In a medium bowl, stir together the sugar, flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the Earth Balance and egg replacer. The dough will be crumbly. Pat half of the dough into the prepared pan.
2 – To make the filling: In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the rhubarb and ginger. Sprinkle the rhubarb mixture evenly over the crust. Crumble remaining dough over the rhubarb layer.
3 – Bake in preheated oven for 45-50 minutes, or until top is slightly brown. Cool completely before cutting into squares.