Rhubarb Oatmeal Crisp Dessert

Jan W

By
@Neeniejan

This comes from WQED's "From the Garden" cookbook.
Easy to make with fresh rhubarb and kitchen staple ingredients. Usually served warm, you can top with a dollop of whipped cream/cool whip, if desired.


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

35 Min

Ingredients

3 Tbsp
butter
1 Tbsp
cornstarch
1/2 c
sugar
1 lb
fresh rhubarb, cut into 1/2
3/4 c
packed brown sugar
3/4 c
all purpose flour
3/4 c
old fashioned oats (not quick cooking kind)
1/2 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/4 tsp
salt
1/2 c
cold butter, cut into cubes

Directions Step-By-Step

1
Melt 3 T. butter in sauce pan; add cornstarch & sugar. Stir until blended. Add rhubarb; cook mixture over medium heat until rhubarb is soft, about 5 minutes, stirring gently. Remove from heat and cool. When cooled, spread into greased 9" square baking pan.
2
Preheat oven to 375°F.
To make topping, combine brown sugar, flour, oats, cinnamon, nutmeg and salt. Mix cold butter in until it resembles coarse crumbs. Sprinkle over filling in baking pan.
3
Bake for 35-40 minutes. Serve with whipped cream/cool whip or ice cream, if desired.

About this Recipe

Course/Dish: Fruit Desserts
Hashtag: #rhubarb