Ingredients
1 cup all purpose flour
1 cup old fashioned oats
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup softened butter
8 cups chopped rhubarb
1 1/2 cups granulated sugar
1 1/2 cups water
3 tablespoons cornstarch
1 teaspoon vanilla extract
A pinch of salt
Instructions
1-Preheat and prep: Preheat oven to 350°F and spray a 9×13 glass baking dish with nonstick spray.
2-Make the topping: Combine flour, oats, brown sugar, cinnamon, and softened butter until coarse crumbs form; press two-thirds into the dish and reserve the rest.
3-Prepare the rhubarb: Wash and chop rhubarb into 1/2-inch pieces, discarding toxic leaves; spread evenly over the crust.
4-Cook the syrup: In a saucepan, bring sugar, water, and cornstarch to a boil, stirring until thickened; remove from heat, stir in vanilla and salt, and pour over rhubarb.
5-Add remaining topping: Sprinkle the reserved crumb mixture loosely over the syrup without pressing.
6-Bake: Bake at 350°F for 35-40 minutes until golden brown and bubbling around edges; if no bubbles, bake a few more minutes.
7-Cool: Let rest for at least 15 minutes before serving to allow filling to set.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Always use old-fashioned oats—quick oats turn mushy and lose their signature crunch.
❄️ If using frozen rhubarb, do not thaw it first; simply add a few extra minutes of baking time.
🍊 For a flavor twist, add a teaspoon of grated orange zest or a pinch of ground ginger to the filling.
- Prep Time: 20 minutes
- Cooling Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg