Preheat oven to 375°. Spray a 13 x 9-inch cake pan with nonstick spray. Add all ingredients and mix thoroughly. Cover with aluminum foil and bake for 25 minutes. Stir and return to oven for 25-30 minutes.
Remove and let cool. Store in the refrigerator in an airtight container.
Oat Bars
Preheat oven to 350°.
In a food processor* add whole oats, almonds, sugar, coconut flour, cinnamon and salt. Pulse 2-3 times to mix. Add butter spread in spoonfuls to mix and the vanilla. Pulse until butter is in small pieces throughout mixture, resembling coarse crumbs.
Spray an 8 x 8 square pan with nonstick spray. Add 1/2 of the oat mixture and press into pan. Spread rhubarb compote evenly over the bottom layer, and top with remaining oat mixture. Bake for 30-35 minutes until golden brown. Remove from oven and let cook on a wire rack. Slice and serve. Leftovers can be stored in an airtight container in the refrigerator.
Notes
*If you do not have a food processor, all ingredients can be hand mixed in a large bowl.