Best Rhubarb Oat Dessert Recipes

RHUBARB CRISP

Rhubarb Crisp image

This sweet and tart Rhubarb Crisp has a filling made with fresh or frozen rhubarb covered generously with a simple oat crisp topping! It's an easy, delicious treat, especially when served warm with a scoop of vanilla ice cream!

Provided by Amy Nash

Categories Dessert

Time 50m

Number Of Ingredients 11

Ingredients

5-6 cups rhubarb (chopped, fresh or frozen)
3/4 cup granulated sugar
3 tablespoons cornstarch*
1 tablespoon lemon juice
1/2 cup butter (softened)
1/2 cup brown sugar
1 1/2 cup old-fashioned oats
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup walnuts (chopped, or pecans (optional))

Steps:

Preheat oven to 375 degrees F.
Combine the rhubarb, sugar, cornstarch and lemon juice in an 8x8 or 9x9 baking dish. Toss to evenly distribute the sugar and cornstarch with the rhubarb.
In a large bowl, mix the butter into the oats, flour, cinnamon, and salt using a fork or your hands until it resembles pea-sized crumbs. Add chopped nuts, if using.
Sprinkle the crisp topping over the rhubarb filling, then bake for 35-40 minutes until the filling is bubbling and the crisp topping is lightly browned.
Cool for at least 15 minutes before serving with vanilla ice cream.

Nutrition Facts : Calories 403 kcal, Carbohydrate 59 g, Protein 5 g, Fat 17 g, SaturatedFat 3 g, Sodium 288 mg, Fiber 4 g, Sugar 33 g, UnsaturatedFat 14 g, ServingSize 1 serving

RHUBARB OATMEAL CRISP DESSERT

Rhubarb Oatmeal Crisp Dessert image

This comes from WQED's "From the Garden" cookbook. Easy to make with fresh rhubarb and kitchen staple ingredients. Usually served warm, you can top with a dollop of whipped cream/cool whip, if desired.

Provided by Jan W

Categories Fruit Desserts

Time 55m

Number Of Ingredients 11

Ingredients

3 Tbsp butter
1 Tbsp cornstarch
1/2 c sugar
1 lb fresh rhubarb, cut into 1/2
3/4 c packed brown sugar
3/4 c all purpose flour
3/4 c old fashioned oats (not quick cooking kind)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 c cold butter, cut into cubes

Steps:

1. Melt 3 T. butter in sauce pan; add cornstarch & sugar. Stir until blended. Add rhubarb; cook mixture over medium heat until rhubarb is soft, about 5 minutes, stirring gently. Remove from heat and cool. When cooled, spread into greased 9" square baking pan.
2. Preheat oven to 375°F. To make topping, combine brown sugar, flour, oats, cinnamon, nutmeg and salt. Mix cold butter in until it resembles coarse crumbs. Sprinkle over filling in baking pan.
3. Bake for 35-40 minutes. Serve with whipped cream/cool whip or ice cream, if desired.