Description
A delightful dessert that balances sweet and tart flavors, featuring tender rhubarb and a crispy oat topping.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon cinnamon
- Vanilla ice cream (for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine chopped rhubarb, granulated sugar, cornstarch, and lemon juice in a large bowl.
- Mix well and place the mixture into a greased baking dish.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and softened butter until crumbly.
- Sprinkle the oat mixture over the rhubarb in the baking dish.
- Bake for 35-40 minutes until the topping is golden and the rhubarb is bubbling.
- Serve warm, ideally with a scoop of vanilla ice cream.
Notes
Adjust sweetness according to the tartness of the rhubarb; use cold butter for a crispier topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg