Description
A bright, tangy dessert that balances tart rhubarb with a warm, crunchy oat topping for comfort in every spoonful.
Ingredients
- 4 cups rhubarb, trimmed and cut into 1/2-inch pieces
- 1 cup granulated sugar (reduce to 3/4 cup for less sweet)
- 1/4 cup light brown sugar, packed
- 2 tablespoons cornstarch (or 3 tablespoons if your rhubarb is extra juicy)
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour (substitute gluten-free all-purpose flour if needed)
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish.
- Combine the chopped rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and salt in a large bowl. Let it sit for 5–10 minutes.
- Transfer the rhubarb mixture to the prepared dish and spread it into an even layer.
- Make the topping by combining oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Add the cold butter cubes and cut into the dry ingredients until it resembles coarse crumbs.
- Evenly sprinkle the topping over the rhubarb layer and press down lightly.
- Bake for 35–45 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Remove from the oven and let rest for at least 10–15 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream for a delightful contrast to the tart filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American