Ingredients

The following ingredients have 10 Servings
  • 5 cups rhubarb (chopped into 1-inch x 1/2-inch pieces)
  • 1 Tablespoon lemon juice
  • 1 cup granulated sugar
  • 3 Tablespoons cornstarch
  • 1 cup instant oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar (packed)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter (1 stick, cold and cubed)

Instruction

  • Preheat the oven to 350F.
  • Clean and chop the rhubarb. Add to a large bowl with lemon juice, sugar, and cornstarch. Toss until well coated. Pour contents into a 10 inch skillet.
  • In another large bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the cubed butter and blend well with hands until the butter is fully incorporated, but not melted. Pour the topping over the unbaked rhubarb.
  • Bake for 40 minutes at 350F. Remove from the oven and allow to cool for 10 minutes. Top with vanilla ice cream either in the skillet or individual dishes.