Description
A sweet and tangy dessert with a crumbly oatmeal topping and a rich rhubarb filling. Serve warm with vanilla ice cream or whipped cream for the perfect treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup quick-cooking oatmeal
- 1 cup brown sugar
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 4 cups diced rhubarb
- 1 cup white sugar
- 1 cup water
- 2 tablespoons cornstarch
- Vanilla ice cream or whipped cream (for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the flour, oatmeal, brown sugar, melted butter, and cinnamon until crumbly.
- Press half of the crumb mixture into a greased 9×9-inch or 11×7-inch baking pan.
- Spread the diced rhubarb evenly over the crumb layer in the pan.
- In a small saucepan, combine the white sugar, water, and cornstarch. Bring to a boil over low heat, stirring continuously until the mixture thickens and becomes clear.
- Pour the thickened sugar mixture over the rhubarb in the pan.
- Top with the remaining crumb mixture.
- Bake for 1 hour. Allow to cool slightly before serving.
- Serve warm, topped with vanilla ice cream or whipped cream. Enjoy!
Notes
- Let the dessert cool slightly before serving to allow the layers to set.
- For extra flavor, you can add a few drops of vanilla extract to the filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 39g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg