Ingredients
Pie crust
175 g flour
1/2 tsp maple syrup
120 g vegan butter
2–4 tablespoons ice-cold water
Rhubarb fill
750 g rhubarb
1.5 dl maple syrup
2 tablespoons of corn flour (Maizenna)
Topping
125 g flour
1 dl maple syrup
1 teaspoon vanilla sugar
100 g vegan butter
How to
Set oven to 190. Make the dough. Press it out in cake tin or a ovenproof dish. Chop rhubarb into chunks and mix with syrup and corn flour (Maizenna). Add on top the crust. Mix together all the ingredients for topping and crumble everything on top of the rhubarb. Bake in the bottom of the oven at 190 degrees for about an hour. Time can vary from oven to oven. Serve with vegan ice cream, vanilla sauce or rhubarb jam (make it easy by boiling rhubarb bars in a little water for 15 minutes. Add maple syrup or honey). Optional; chopped almonds on top.
Enjoy!
Recipe inspired by Fru Timian