a recipe at Food52.
You can see that I tasted it and it's so good I'll most definitely be making more for the freezer. I rarely bake or roast or broil in the heat of the summer months, so having treats like this tucked away is joyful strategy!
Here's my adapted recipe and I encourage you to make it ~ as is, or your own adaptation ~ because it's really, really good!
3 T rolled oats
3 T sunflower seeds, roasted
3 T whole wheat flour
¼ c brown sugar
½ t sea salt
3 T unsalted butter
2 eggs (from my Ladies)
1 c sugar
½ t sea salt
2 t almond extract (homemade, of course)
6 T unsalted butter
1½ c whole wheat flour
2 c rhubarb, chopped (in any way)
Preheat the oven to 350°F.
Blend together the Crumb ingredients with a fork and set aside.
In a bowl, beat the eggs and add the sugar, salt, almond extract and butter and beat well (and with love). Fold in the flour. Fold in the rhubarb. Pour into a buttered 8" pan (I line the bottom of mine with parchment paper, though it's not necessary, just a habit of mine). Top with the Crumb mixture.
Bake for 60 minutes (or when a cake tester comes out clean). Let cool. Cut and enJOY!
So yeah, that's what I made today. I'll like make another tomorrow morning, with some possible variations. And the morning after. And, well, you see where I'm going with this.