Cream together: 3/4 c. maple sugar or Sucanat, 1/2 c. ghee or soft butter
Add and mix well, making a crumbly mix: 3/4 c. Summers Sprouted Spelt Flour, 1 c. quinoa flakes, 1 tsp. cinnamon
Pat 1/2 of mixture into 8" x 8" x 2" baking pan.
Place 3 c. diced rhubarb in a layer over crust mixture.
In saucepan combine and cook until mixture thickens slightly: 2 Tbsp. cornstarch or 1 Tbsp. lotus root, 3/4 c. maple sugar or Sucanat, 1 c. cold water
Remove from heat. Add 1 tsp. vanilla extract.
Pour this hot mixture over rhubarb.
Top with remaining crumble mixture.
Bake at 350 for 50 - 60 minutes or until lightly browned.