Needing a fresh new way to use some rhubarb this summer??

Will and I inherited some rhubarb plants when we moved into our home last summer. I wanted to make sure we used it this year and thus began my search for rhubarb recipes and came across this one that we really enjoy!

IMG_1614


  • 2 c. rolled oats
  • 1/2 tsp. baking powder
  • 1/2 tsp.salt
  • 1/3 c. brown sugar (I don’t make it a packed amount at all!)
  • 2 eggs
  • 1/3 c. butter* (I use coconut oil)
  • 1/3 c. vanilla greek yogurt
  • 2/3 c. milk
  • 1/2 tsp. vanilla
  • 2/3 c. chopped rhubarb
  • 1 c. sliced strawberries (I have been using ones I froze from last summer!)
  1. Grease an 8×8 baking dish and preheat the oven to 350 degrees. (as you can see I just used a pie pan…I only have one 8×8 and it always seems to be used at the time when I need it!)
  2. Combine the dry ingredients and the wet ingredients in separate bowls (or you can be like me  to save a bowl and do the wet first and add the dry!) 🙂 Fold in the rhubarb and strawberries.
  3. Bake for 30 minutes (until it looks set and golden brown).

Let me know how you like it and PLEASE share some other ways that you may enjoy using rhubarb!

*Did you know that you can substitute coconut oil for butter because of the fact that it is a solid at room temperature? Coconut is a huge rave right now, but for a good reason as it is easier for your body digest and to use as energy!

 

 

Advertisements