Rhubarb Yum-Yum
A delightful rhubarb dessert featuring a crunchy oatmeal topping and a sweet, tangy filling, perfect for warm family gatherings or cozy afternoons with friends.
Ingredients
Instructions
- Combine boiling water, granulated sugar, and cornstarch; cook until thick and clear.
- Cool the mixture.
- Melt oleo (butter) and mix with brown sugar, flour, oatmeal, and cinnamon to make the crumb topping.
- Put half of the crumbs in the bottom of a 13 x 9-inch baking dish.
- Diced rhubarb evenly over the crumbs.
- Pour the cooled cornstarch mixture over the rhubarb and crumbs.
- Sprinkle the remaining crumbs over the top.
- Bake at 350°F (175°C) for 40 to 50 minutes until golden and bubbly.
Tips & Substitutions
To enhance the flavor, consider adding a splash of vanilla extract to the cornstarch mixture. If you're out of quick oatmeal, rolled oats can be used as a substitute, just pulse them in a food processor for a finer texture. For a twist, try adding a sprinkle of nutmeg along with the cinnamon for extra warmth.
Serving Suggestions
Rhubarb Yum-Yum is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Granny Ward'S Ginger Cookies for a sweet ending to a meal. Consider serving it alongside a light salad to balance the sweetness, or with a cup of tea for a cozy afternoon treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30-45 seconds, or until warmed through. For a crisp topping, reheat in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Yum-Yum contains roughly 418 calories, with 5g protein, 80g carbohydrates, and 8g fat. It is a good source of vitamin C (13% of the Daily Value), iron (12% of the Daily Value), and dietary fiber (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw and drain any excess liquid before adding it to the dish to prevent a soggy texture.
What can I substitute for oleo (butter)?
You can use coconut oil or a vegan butter substitute for a dairy-free option. In recipes marked as 'vegan recipes,' these alternatives work well without compromising flavor.
How do I know when the Rhubarb Yum-Yum is done baking?
The dish is ready when the top is golden brown and the filling is bubbly. You can also insert a knife into the center; it should come out clean, indicating that the mixture has set properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).