Description
A warm, seasonal dessert that showcases the bright flavor of rhubarb with a comforting crunchy topping, perfect for cozy fall gatherings.
Ingredients
- 4 cups chopped fresh rhubarb (about 1 lb)
- 3/4 cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 cup rolled oats (old-fashioned)
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish.
- Combine the chopped rhubarb, granulated sugar, lemon juice, cornstarch, and salt in a mixing bowl. Stir until evenly coated.
- Pour the rhubarb mixture into the prepared baking dish, spreading it into an even layer.
- Whisk together oats, flour, brown sugar, cinnamon, and salt in another bowl. Add the cubed cold butter and use a pastry cutter (or your fingertips) to rub the butter into the dry ingredients until it resembles coarse crumbs.
- Sprinkle the topping evenly over the rhubarb.
- Bake for 35–40 minutes, until the topping is golden brown and rhubarb is bubbling around the edges.
- Cool for at least 10 minutes before serving.
Notes
Serve with a scoop of vanilla ice cream or whipped cream. For gluten-free, substitute the flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American