Rhubarb Oat Mixture
A luscious rhubarb crisp with a crunchy oat topping, perfect for spring and summer gatherings, combining tart rhubarb with sweet, nutty topping for all ages.
Ingredients
- 1 1/2 cups flour ⓘ
- 1 1/2 cups old fashioned oatmeal ⓘ
- 1 cup packed brown sugar ⓘ
- 1/2 cup chopped walnuts
- 1/4 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1 cup cold butter or margarine ⓘ
- 3 to 4 cups fresh or frozen rhubarb ⓘ
- 1 1/4 cups cold water ⓘ
- 1 1/2 cups white sugar ⓘ
- 3 tablespoons cornstarch ⓘ
- 1 teaspoon vanilla ⓘ
- 1/2 teaspoon red food coloring (optional) ⓘ
Instructions
- Combine flour, oatmeal, brown sugar, chopped walnuts, baking soda, and salt in a bowl and mix well.
- Cut in cold butter or margarine until the mixture resembles coarse crumbs.
- Press 3 cups of the mixture evenly into an ungreased 13 x 9 x 2-inch baking pan.
- Soak rhubarb in 1 cup of cold water for 3 minutes, then drain thoroughly.
- In a saucepan, combine 1 1/4 cups cold water, 1 1/2 cups white sugar, and 3 tablespoons cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Remove from heat and stir in vanilla and red food coloring (if using).
- Add the drained rhubarb to the hot filling and mix gently.
- Pour the rhubarb filling over the pressed oat mixture in the pan.
- Sprinkle the remaining oat mixture evenly over the top.
- Bake in a preheated oven at 350°F (175°C) for approximately 40 minutes or until golden brown.
- Allow to cool slightly before serving.
Nutrition & Diet Analysis (per serving)
926
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).