Author: Kuhn Orchards
- 2 pounds rhubarb
- 1½ cups sugar, divided
- ¾ cup flour, divided
- 1 stick chilled butter
- 1 cup oatmeal
- ½ teaspoon cinnamon
- ice cream, for serving
- Preheat oven to 400°.
- Slice 2 pounds rhubarb ¾ inch thick; toss with 1 cup sugar and ¼ cup flour.
- Place in 9 x 13 inch baking dish.
- In food processor, pulse ½ cup flour with chilled butter, cut into pieces, until clumps are pea-size. Add ½ cup sugar, oatmeal, and cinnamon; pulse just to combine. Sprinkle over rhubarb.
- Bake until rhubarb is tender and topping is golden, 35 minutes. Serve warm with ice cream.
For a sweeter version of this recipe, substitute 1 pint strawberries (sliced) for 1 pound of the rhubarb.
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