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 oven to 375°F.
- Combine rhubarb, granulated sugar, flour, and vanilla extract in a bowl; stir to coat evenly.
- Pour mixture into a greased 8×8-inch baking dish.
- In another bowl, combine oats, brown sugar, flour, cinnamon, and salt. Add butter and mix into coarse crumbs.
- Sprinkle topping over rhubarb mixture.
- Bake 35–40 minutes until topping is golden and filling bubbles at edges.
- Let cool 15–20 minutes before serving.
Notes
- Use fresh or frozen rhubarb. Adjust sugar if using very tart rhubarb.
- Serve warm with ice cream or whipped cream for extra comfort.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian