Description
A classic dessert made with tart rhubarb and a sweet, crumbly oat topping, perfect for spring and summer.
Ingredients
Units
Scale
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 cup rolled oats
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the chopped rhubarb, granulated sugar, and 2 tablespoons of flour. Mix well and spread in a greased 9×13 inch baking dish.
- In another bowl, combine oats, brown sugar, 1/2 cup flour, melted butter, cinnamon, and salt. Stir until crumbly.
- Sprinkle the oat mixture evenly over the rhubarb.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling.
- Let cool slightly before serving. Serve warm with ice cream or whipped cream if desired.
Notes
- Can substitute part of the rhubarb with strawberries for added sweetness.
- Use cold butter and cut into dry topping mixture for a crunchier texture.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg