Description
A delightful dessert that balances the tartness of rhubarb with a sweet, crumbly topping.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup sugar
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the chopped rhubarb and sugar in a bowl. Mix well, then spread the mixture evenly in a greased baking dish.
- Whisk together the flour, rolled oats, brown sugar, cinnamon, and salt in another bowl. Pour in the melted butter and mix until the mixture resembles a crumbly texture.
- Sprinkle the oat mixture generously over the rhubarb. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbling.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg