Ingredients
For the Filling
- 4 cups rhubarb, chopped Use fresh rhubarb for the best flavor.
- 1 cup granulated sugar Adjust according to taste.
- 1 tablespoon cornstarch Can substitute with flour if preferred.
- 1 teaspoon vanilla extract
For the Crumb Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter, melted
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the rhubarb, granulated sugar, cornstarch, and vanilla extract. Pour the mixture into a baking dish.
- In another bowl, mix together the rolled oats, all-purpose flour, brown sugar, and ground cinnamon. Stir in the melted butter until the mixture is crumbly.
- Spread the oat mixture over the rhubarb filling evenly.
Baking
- Bake in the preheated oven for 35-40 minutes or until the topping is golden brown and the rhubarb is bubbly.
Serving
- Let it cool slightly before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 100mgFiber: 2gSugar: 20g
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.
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