Rhubarb Oat Crisp Cobbler
Rhubarb Mixture
4 cups rhubarb, cut into 1" pieces
3/4 - 1 cup sugar, depending how tart or sweet you want your rhubarb
1/4 cup flour
1 tsp cinnamon
Oat Topping
1 cup flour
1 cup brown sugar
1 cup oats
1/2 cup dairy free margarine, melted
1 1/2 tsp vanilla extract
Combine all ingredients for the rhubarb mixture. Transfer the mixture evenly into an 8x8 baking dish. In a separate bowl, combine all of the ingredients for the oat topping. Spread the mixture evenly over top of the rhubarb. Bake at 375 for 35 minutes or until the rhubarb is tender and the topping is golden.
Hi there, my son is also allergic to egg, and to peanut. I think I'm going to have to try those Sunbutter Oatmeal balls--Sunbutter is pretty popular around here. My boys like to have a spoonful dotted with chocolate chips.
ReplyDeleteI see your promise to try to make your daughter any food she wants to try--I don't suppose she's ever wanted to try Angel Food Cake? That's my husband's favorite, and it's basically all egg. I've searched for egg free ways to clone it to no effect. We usually end up making a safe cake and getting a special store-bought cake for Dad's birthday, and being very careful while it's in the house. I just wondered if, perhaps, you've found the magical recipe?
Luckily she's never asked for it and it isn't something that I crave. Unfortunately, I don't think an Angel Food Cake is possible without eggs. Since that recipe fully relies on the eggs, I don't see how substituting them word work. I'm sorry.
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