Ingredients
Scale
- 4 cups chopped rhubarb (1/2-inch pieces, fresh or frozen)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract (optional)
- 1 cup rolled oats
- 3/4 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup unsalted butter, cold and cut into small cubes
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium mixing bowl, combine the chopped rhubarb, granulated sugar, flour, and vanilla extract if using.
- Stir until the rhubarb is evenly coated.
- Pour the mixture into a greased 8×8-inch baking dish and spread evenly.
- In another bowl, mix oats, brown sugar, flour, cinnamon, and salt.
- Add cold butter cubes and work into the mixture until coarse crumbs form.
- Sprinkle the topping evenly over the rhubarb.
- Bake for 35–40 minutes until golden and bubbling.
- Cool for 15–20 minutes before serving.
Notes
- Works with both fresh and frozen rhubarb (no need to thaw fully).
- Letting it cool helps the filling set properly.
- Serve warm with vanilla ice cream for best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving