Description
A delightful dessert that balances tart and sweet flavors with a crunchy oat topping.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract in a large bowl.
- Pour the rhubarb mixture into a greased 9×13 inch baking dish.
- Mix the rolled oats, all-purpose flour, brown sugar, melted butter, cinnamon, and salt in another bowl until crumbly.
- Sprinkle the crumbly topping evenly over the rhubarb mixture.
- Bake for 30-35 minutes until golden brown and the rhubarb is tender.
- Cool slightly before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Leftovers can be stored in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: rhubarb, crisp, dessert, baking, sweet, tart