Description
A sweet-tart dessert made with tender rhubarb and a golden, buttery oat topping—perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup cold unsalted butter, cubed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix the chopped rhubarb with granulated sugar, 1 tablespoon of flour, and vanilla extract. Spread the mixture evenly in a greased 8×8-inch baking dish.
- In another bowl, combine oats, 1/2 cup flour, brown sugar, cinnamon, and salt. Add cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the oat mixture evenly over the rhubarb filling.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
- Allow to cool slightly before serving. Serve warm with whipped cream or vanilla ice cream if desired.
Notes
- For extra flavor, add a handful of chopped strawberries with the rhubarb.
- You can substitute gluten-free flour and oats for a gluten-free version.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 26g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg