Gluten Free Lemon Oat Snack Cake

• 1/2 c. butter, softened (1 stick)
• 1/2 c. brown sugar
• 1/4 c. coconut sugar
• 1 tsp. vanilla
• 1 Tbsp. orange juice, creamer, or milk
• 1 egg + 1 egg yolk
• 1/2 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. gluten free flour blend (I used 1/2 c. of oat flour)
• 1 c. old-fashioned or rolled oats

Lemon Curd

• 14 oz. sweetened condensed coconut milk
• Zest of 1 lemon
• 1/2 c. lemon juice
• 2 egg yolks
• Salt

Crumble Topping

• 1/4 c. brown sugar
• 2 Tbsp. gluten free flour
• 1/4 c. oats
• 3 Tbsp. butter, cold and cubed

1. Preheating the oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper for easy removal of the bars later.
   
   
2. In a large mixing bowl, cream the butter, brown sugar, and coconut sugar. Then, beat in the vanilla, orange juice, and eggs. Next, beat in the cinnamon, baking soda, salt, and gluten free flour. Finally, stir in the oats. Pour the batter into the baking pan and spread evenly with a knife, spoon, or spatula.
   
   
3. Place the oatmeal cake in the oven and bake for 15 minutes.
   
   
4. LEMON CURD: In a medium mixing bowl, beat the sweetened condensed milk, lemon zest, lemon juice, egg yolks, and salt. Then, pour the lemon curd over the oatmeal cake.
   
   
5. CRUMBLE TOPPING: In a small bowl, combine the brown sugar, gluten free flour, and oats. Then, add the butter. Use clean hands, a pastry blender, or a fork to cut in the butter. Mixture should resemble coarse crumbs. Next, sprinkle the mixture over the lemon curd, creating a generous crumble topping.
   
   
6. Return cake to the oven and bake for an additional 15-20 minutes.
   
   
7. Allow the cake to cool completely in the pan on a wire rack before slicing into squares or rectangles. If you want extra lemon flavor, you can dust the bars with powdered sugar or add a lemon drizzle before serving.

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