Description
A sweet and tart dessert with a buttery oat topping, perfectly balancing the tangy flavor of rhubarb with a crunchy, golden crust.
Ingredients
Scale
- For the Filling:
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- For the Topping:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped nuts (optional, such as pecans or walnuts)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish and set aside.
- In a large bowl, combine the rhubarb, granulated sugar, cornstarch, cinnamon, and vanilla extract. Toss to coat and spread the mixture evenly into the prepared baking dish.
- In another bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- If desired, stir in the chopped nuts for added crunch.
- Evenly sprinkle the oat mixture over the rhubarb filling.
- Bake for 40-45 minutes, or until the topping is golden and the filling is bubbling.
- Allow to cool for 10-15 minutes before serving. Serve warm or at room temperature, with a scoop of vanilla ice cream if desired.
Notes
- This dessert can be made ahead of time and stored in an airtight container for up to 2 days.
- If rhubarb is too tart, adjust the sugar to your taste.
- Try adding a dollop of whipped cream or custard for extra richness.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: rhubarb crunch, rhubarb dessert, oat topping dessert, rhubarb crisp, rhubarb pie alternative