- 1-1/2 C crumbled lady finger cookies
- 1/2 C dried coconut flakes
- 1 C quinoa flour + 1 T
- 1 C light brown sugar, lightly packed
- 12 T butter, melted
- 1 T organic granulated sugar
- 3 C rhubarb, trimmed and sliced
- juice from 1 lemon
Preheat the oven to 375 degrees F. Place the crumbled lady finger cookies, coconut flakes, flour, and light brown sugar in a 9" x 13" baking dish. Melt the butter and pour it into the baking dish. Use a fork to blend it together until clumps form. Press the base lightly into the pan.
In a large mixing bowl, stir together the rhubarb, 1 T granulated sugar, 1 T quinoa flour, and lemon juice. Spoon the rhubarb mixture over your crust.
Bake for 35-40 minutes until the rhubarb is softened and the sauce bubbling around the edges. Cool completely. Slice into squares. I served these with a mini scoop of homemade strawberry ice cream.
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