Ingredients
Scale
- 4 cups chopped rhubarb (½-inch pieces, fresh or frozen)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla extract (optional)
- 1 cup rolled oats
- ¾ cup packed brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup unsalted butter (cold and cut into small cubes)
Instructions
- Preheat the oven to 375°F.
- In a medium mixing bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, and vanilla extract if using. Stir until the rhubarb is evenly coated.
- Pour the rhubarb mixture into a greased 8×8-inch baking dish and spread it evenly.
- In a separate bowl, combine the oats, brown sugar, flour, cinnamon, and salt.
- Add the cold butter cubes to the dry mixture. Use your fingers or a pastry cutter to work the butter in until the mixture forms coarse crumbs.
- Sprinkle the topping evenly over the rhubarb mixture.
- Bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
- Let it cool for 15 to 20 minutes before serving.
Notes
Serve warm with vanilla ice cream or yogurt. Store leftovers in an airtight container for up to four days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg