Description
This cozy rhubarb dessert is the ultimate way to embrace spring and early summer. Tart rhubarb softens into a rich, jammy base while the buttery oat crumble adds a golden crunch. The flavor is bright, balanced, and comforting. It’s incredibly easy to make with pantry staples, and you can swap in strawberries or other berries to customize. Serve it warm with a scoop of vanilla ice cream or chill it for a refreshing treat. Perfect for family dinners, weekend baking, or even make-ahead for brunch.
Ingredients
- 4 cups fresh rhubarb, chopped
- ¾ cup granulated sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch
For the topping:
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup cold unsalted butter, diced
Instructions
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Preheat oven to 375°F (190°C) and grease a 9×9-inch dish.
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In a bowl, combine rhubarb, sugar, lemon juice, and cornstarch. Toss to coat.
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In a separate bowl, mix flour, oats, brown sugar, cinnamon, and salt.
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Cut in cold butter until crumbly.
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Spoon rhubarb into baking dish. Top evenly with crumb mixture.
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Bake for 35–40 minutes until golden and bubbling.
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Let cool at least 10 minutes before serving.
Notes
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Add 1 cup chopped strawberries for a fruitier variation.
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Sprinkle toasted almonds over the topping for crunch.
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Let cool before storing to preserve texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310