Description
A delightful dessert featuring a tart rhubarb filling topped with a crunchy oat crumble, perfect for a comforting treat.
Ingredients
For the filling
- 4 cups frozen rhubarb (Use frozen rhubarb straight from the bag for best results.)
- 1 cup granulated sugar (Adjust to taste based on the tartness of the rhubarb.)
- 1 tablespoon cornstarch (Helps to thicken the filling.)
- 1 teaspoon vanilla extract (Adds depth to the filling.)
For the topping
- 1 cup rolled oats (Gives the topping crunch.)
- 1 cup all-purpose flour (Essential for the crumble texture.)
- 1/2 cup brown sugar (Provides sweetness and moisture.)
- 1/2 cup unsalted butter (Melted for mixing; cool slightly before adding.)
- 1 teaspoon cinnamon (Add a warm spice to the topping.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine frozen rhubarb, granulated sugar, cornstarch, and vanilla extract. Pour the mixture into a greased baking dish.
Making the Topping
- In another bowl, mix oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
- Sprinkle the oat mixture over the rhubarb mixture.
Baking
- Bake for 45-50 minutes or until the topping is golden brown and the rhubarb is bubbling.
- Let cool slightly before serving. Enjoy warm!
Notes
Serve warm with vanilla ice cream, Greek yogurt, or whipped cream. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American