Description
A gooey, tart rhubarb filling meets a rich, buttery oat crumble in this comforting American dessert. Perfectly balanced with warm spices and a chewy texture, it’s a nostalgic crowd-pleaser best served warm with ice cream.
Ingredients
6 cups chopped rhubarb
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup unsalted butter, melted
1 tbsp fresh lemon juice
1 1/3 cups old-fashioned oats
3/4 cup unsalted butter, cold and cubed
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
Instructions
Preheat oven to 375°F (190°C)
Line a 9×13-inch baking dish with parchment paper
In a large bowl, combine rhubarb, 3/4 cup sugar, 1/2 cup flour, 1/4 cup melted butter, and lemon juice
Press mixture into baking dish
In another bowl, mix oats, 1/2 cup flour, brown sugar, cinnamon, and salt
Cut cold butter into mixture until crumbly and golden
Sprinkle topping over rhubarb filling
Bake for 45-55 minutes until golden and bubbly
Cool slightly before serving
Notes
For a crispier topping, chill the unbaked dish for 30 minutes before baking
Store leftovers in an airtight container at room temperature for up to 3 days
Can be frozen for up to 2 months; thaw overnight
Try adding chopped walnuts or replacing 1/4 cup butter with coconut oil
- Prep Time: 15
- Cook Time: 55
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American