Description
A bright and tart rhubarb filling topped with a crunchy oat streusel, perfect for summer desserts.
Ingredients
Scale
- 600 g (5 cups) rhubarb, chopped
- 150 g (3/4 cup) granulated sugar
- 30 g (2 tbsp) cornstarch
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) vanilla extract
- 1 tsp lemon zest
- 150 g (1 1/2 cups) old-fashioned rolled oats
- 150 g (1 cup) all-purpose flour
- 150 g (3/4 cup) packed brown sugar
- 170 g (3/4 cup | 12 tbsp) cold unsalted butter
- 60 g (1/2 cup) sliced almonds (optional)
- 2 g (1/2 tsp) ground cinnamon
- 2.5 g (1/2 tsp) fine salt
Instructions
- Preheat the oven to 190°C (375°F) and prepare the baking dish.
- Toss the rhubarb with sugar, cornstarch, lemon juice, vanilla, lemon zest, and a pinch of salt.
- Transfer the filling to the prepared baking dish.
- Make the oat streusel topping by mixing oats, flour, brown sugar, cinnamon, salt, and cutting in the butter.
- Top the rhubarb filling with the oat streusel.
- Bake at 190°C (375°F) for 35–45 minutes until golden brown and bubbling.
- Rest for at least 15 minutes before serving.
Notes
For a gluten-free version, substitute with a gluten-free flour blend and add xanthan gum.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 500
- Sugar: 38g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg