This is a delicious recipe for mini rhubarb crisp cooked in a cast iron muffin pan. It's also vegan, gluten free and picked from my grandma's garden with lots of love.
My grandma is almost 80 and keeps this garden up on her own. The love of her life started this garden about five years ago. They were thinking about getting married, but he died in a car accident before that could happen. She now keeps it up for him and calls it "Michael's Garden." I think he still helps her from up above. Her veggies are out of this world!
This is what the rhubarb plant looks like.
Plucking rhubarb:
I think rhubarb is beautiful!
Can't wait to take it home and put it in my dessert!
Rhubarb filling:
Clean and trim off the greens.
Cut into half inch slices. Add one tablespoon lemon juice and 1/4 cup organic cane sugar.
Topping:
1/4 cup mashed banana
1/4 cup vegan butter
3/4 cup brown sugar
1/2 cup oat flour
2 cups rolled oats (not instant)
pinch of salt
cinnamon to sprinkle on top
Add the mashed banana, butter and brown sugar in a small bowl. Use a pastry cutter or fork to blend. Stir in the flour. Mix in the oats until the batter is clumped together. Add the oats slowly. You may need less or more than 2 cups.
Grease the bottom of cast iron muffin pan. Add the rhubarb.
Sprinkle on the topping.
Place in an oven heated to 350F for about 30-35 minutes, or until golden brown and crispy on top.
Sprinkle on the topping.
Let this cool for a couple minutes.
Serve and enjoy!
It has the perfect balance of sweetness and tartness. A delicious dessert for anytime of the year.
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