Description
A delightful warm dessert that combines sweet and tart flavors with a crunchy oat topping over a soft rhubarb filling.
Ingredients
Scale
- 4 cups Fresh rhubarb, chopped
- 3/4 cup Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 cup Rolled oats
- 3/4 cup All-purpose flour
- 1/2 cup Brown sugar
- 1/2 cup Unsalted butter, cold and cubed
- 1/2 teaspoon Cinnamon (optional)
- 1/2 teaspoon Vanilla extract (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Combine the chopped rhubarb with granulated sugar, cornstarch, and lemon juice in a mixing bowl.
- Spread the rhubarb mixture evenly into the prepared baking dish.
- Mix the rolled oats, flour, brown sugar, and optional cinnamon in another bowl, then add in the cold, cubed butter and mix until crumbly.
- Sprinkle the crisp topping evenly over the rhubarb filling and bake for 35-40 minutes.
- Remove from the oven and allow to cool for about 10 minutes before serving warm.
Notes
Best served warm with a scoop of vanilla ice cream or whipped cream. Can store leftovers in the fridge for 3 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg