Fresh Rhubarb baked with an oatmeal topping!
There’s just something about rhubarb! Maybe it’s because it’s the absolute first anything that’s ready to harvest in my garden. Or maybe it’s because it has this totally delicious tangy taste. Whatever it is, it’s my favorite in the springtime!
I make a lot of dishes with rhubarb and I’ve already shared a few of my favorites with you; rhubarb muffins, strawberry rhubarb cake, and rhubarb sauce. I decided it was time to share my rhubarb crisp with you!
I like eating rhubarb in the spring, but it really is amazing any time of year. Once I’ve had my fill of fresh rhubarb, I keep cutting the stalks as they come on. I wash and slice each stalk into one inch pieces, throw them into a freezer bag and into the freezer.
Come fall, or in the dead of winter, I just pull out a bag and cook up one of my favorites. In the winter, it’s a good reminder that spring is just around the corner.
Rhubarb crisp is best served warm topped with vanilla ice cream or a dollop of whipped cream. However, I will tell you that any leftover crisp is also great eaten at room temperature for breakfast along with a cup of coffee – just don’t tell my kids!
Rhubarb topped with a crispy oatmeal topping.
- 5 cups rhubarb cut into 1 inch pieces
- 2/3 cups brown sugar
- 2 Tablespoons corn starch
- 1 teaspoon cinnamon
- 2 cups oatmeal
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 6 Tablespoons butter melted
Place rhubarb, sugar, corn starch and cinnamon in a bowl. Mix until rhubarb is coated with all ingredients.
Place rhubarb mixture in a greased 9 x 13 baking dish.
Place oatmeal, brown sugar, cinnamon and butter into a bowl and stir.
Spread oat mixture over rhubarb mixture.
Bake in a 350 degree oven for 45 minutes.
Serve warm with ice cream or whipped cream.
To reheat, warm in a 350 degree oven for 15 minutes.
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