Ingredients
For the filling
- 4 cups chopped rhubarb Use fresh rhubarb for the best flavor.
- 1 cup granulated sugar Adjust based on taste.
- 2 tablespoons cornstarch
- 1 cup water
For the topping
- 1 cup old-fashioned oats
- 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Method
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- In a saucepan, combine the rhubarb, granulated sugar, cornstarch, and water. Cook over medium heat while stirring until the mixture thickens.
- Pour the rhubarb mixture into the prepared baking dish and spread it out evenly.
- In a separate bowl, mix together the oats, flour, brown sugar, cinnamon, and salt.
- Cut in the butter until the mixture forms coarse crumbs.
- Sprinkle the topping evenly over the rhubarb filling.
Baking
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
Serving
- Allow to cool slightly before serving. Enjoy warm, on its own or with vanilla ice cream or whipped cream.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 3gSugar: 15g
Notes
To store leftovers, cool completely, cover with plastic wrap or aluminum foil, and refrigerate for up to three days. Can be frozen for up to three months.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!