Vegan Rhubarb & Strawberry Bars

Instructions:

• Grease or line a 12x9 inch traybake tin. Preheat the oven to 180C/360F fan.
• Add all the crumble topping ingredients into a medium bowl and rub together with your fingers to make a crumble mix. Chill in the fridge until needed.
• To make the traybake, in a large bowl add the flour, oats, sugars, ground almonds and bicarbonate of soda and mix together until combined. Pour in the melted butter and vanilla extract and mix with a spoon or your hands until it starts to come together.
• Spread the mixture in the traybake tin and press down to make a flat surface. Spread the strawberry jam on top, then sprinkle over the chopped strawberries and rhubarb pieces.
• Remove the crumble mix from the fridge and sprinkle evenly over the traybake.
• Bake for about 20 minutes until the top is turning golden brown. Leave in the tin to cool before slicing.