Description
A delightful, warm dessert with fresh rhubarb and a buttery oat topping.
Ingredients
Scale
- 4 cups chopped rhubarb (½-inch pieces)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla extract (optional)
- 1 cup rolled oats
- ¾ cup packed brown sugar
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- Pinch of salt
- ½ cup cold unsalted butter, cubed
Instructions
- Preheat your oven to 375°F (190°C). In a mixing bowl, combine chopped rhubarb, granulated sugar, flour, and vanilla extract. Toss until rhubarb is coated.
- Transfer rhubarb mixture to a greased 8×8-inch baking dish.
- In a separate bowl, mix rolled oats, brown sugar, flour, cinnamon, and salt. Add cubed cold butter and blend until crumbly. Sprinkle over the rhubarb.
- Bake for 35-40 minutes until the topping is golden and filling is bubbly. Let cool for 15-20 minutes before serving.
Notes
Serve warm or chilled, optionally topped with a scoop of ice cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 30 mg
- Protein: 3 g