Delicious Rhubarb Dessert Recipe with Crispy Oat Topping
This Rhubarb Dessert recipe features a delightful combination of tart rhubarb and a rich oat topping, perfect for impressing guests.
Equipment
- 8 or 9-inch square baking dish
Ingredients
Filling
- 4 cups Fresh Rhubarb trimmed and cut into 1-inch pieces
- 1 cup Granulated Sugar can use half brown sugar
- 2 tablespoons Cornstarch should be free of lumps
- 2 tablespoons Freshly Squeezed Lemon Juice lime juice is a good substitute
Topping
- 1 cup Old-Fashioned Rolled Oats can use quick oats
- 1 cup All-Purpose Flour whole wheat can be used
- 1/2 cup Packed Light Brown Sugar dark brown sugar works too
- 1/4 teaspoon Kosher Salt adjust based on preference
- 1 teaspoon Ground Cinnamon optional for added spice
- 1/2 cup Unsalted Butter melted and cooled
Serving
- 1 scoop Vanilla Ice Cream or whipped cream recommended
Instructions
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.
- Whisk together the granulated sugar and cornstarch in a large bowl until smooth. Then, add the chopped rhubarb and lemon juice, tossing to coat before transferring to the dish.
- Combine the oats, flour, brown sugar, salt, and optional cinnamon in another bowl. Stir until well mixed.
- Drizzle the melted and cooled butter over the oat mixture and stir until clumpy.
- Distribute the topping evenly over the rhubarb filling, ensuring all pieces are covered.
- Bake for 35-45 minutes until the topping is golden and bubbly around the edges. Let it cool for 15 minutes before serving.
Notes
Store leftovers tightly covered in the fridge for up to 5 days or freeze before baking for up to 3 months.