Adapted from Martha Stewart
| Yield: 32 squares | Time: 2 hours |
Preheat oven to 350F. Coat two 9-inch square pans with cooking spray and line with parchment. Stir together rhubarb and 1 cup sugar in a large bowl, set aside.
Whisk flour, baking powder, and salt together in a small bowl. In a medium sized bowl using electric beaters beat together vegan butter, remaining sugar and lemon zest until fluffy. Then beat in flax eggs and vanilla. Add ⅓ of the flour mixture followed by ½ the yogurt, then a ⅓ more flour, the rest of the sour cream and finishing with the remaining flour. This step insures that the mixtures is not over beaten.
In a small bowl stir together all of the topping ingredients until combined and crumbly. Divide the batter from the previous step between prepared pans. Top with rhubarb and sprinkle with crumb topping. Bake until golden brown, about an hour. Let cool on wire racks until cool. Before serving remove from pan and cut into squares.
2 cups sugar
1 ¼ teaspoons baking powder
1 ½ sticks vegan butter, softened
3 flax eggs (3 tablespoons flax meal + 9 tablespoons water)
½ cup plant based yogurt
2 cups flour
1 pound plus 10 ounces rhubarb, cut into ½ inch thick pieces
¾ teaspoon salt
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup flour
¼ cup light brown sugar
½ stick vegan butter, melted
½ teaspoon ground ginger