Ingredients
4 cups rhubarb, chopped
1 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
1 cup rolled oats
1 cup all-purpose flour
1 cup brown sugar
½ cup unsalted butter, melted
1 tsp cinnamon
Pinch of salt
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a mixing bowl, toss chopped rhubarb with sugar, cornstarch, and vanilla. Spread evenly in the baking dish.
In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
Sprinkle topping evenly over rhubarb mixture.
Bake for 35–40 minutes, until topping is golden brown and filling is bubbling.
Cool slightly before serving.
Notes
Use rolled oats, not quick oats, for the best texture. Rest for 10 minutes before serving to let filling set. Add strawberries or apples for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 32g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg