Description
A perfect balance of tart and sweet, this classic rhubarb dessert features a buttery oatmeal crumble and a luscious syrup that pairs beautifully with vanilla ice cream or whipped cream. It’s a nostalgic, comforting treat that’s simple to make and impossible to resist.
Ingredients
1 cup all-purpose flour
¾ cup quick-cooking oatmeal
1 cup brown sugar
½ cup melted butter
1 teaspoon cinnamon
4 cups diced rhubarb
1 cup white sugar
1 cup water
2 tablespoons cornstarch
Vanilla ice cream or whipped cream, for serving
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch or 11×7-inch baking pan.
In a medium bowl, mix together the flour, oatmeal, brown sugar, melted butter, and cinnamon until the mixture becomes crumbly.
Press half of the crumb mixture evenly into the prepared baking pan.
Spread the diced rhubarb evenly over the pressed crumb layer.
In a small saucepan over low heat, combine the white sugar, water, and cornstarch. Stir continuously and bring the mixture to a boil. Cook until the syrup thickens and becomes clear.
Pour the hot syrup evenly over the rhubarb layer in the pan.
Sprinkle the remaining crumb mixture over the top to cover.
Bake for 1 hour, or until the topping is golden brown and the rhubarb is bubbling.
Allow the dessert to cool slightly before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch.
Notes
If you prefer a slightly less sweet dessert, you can reduce the amount of white sugar in the syrup by about ¼ cup. Fresh rhubarb is best, but if using frozen rhubarb, thaw it completely and drain any excess liquid before using. This dessert also keeps well in the fridge and can be reheated gently for a next-day treat.