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Oatmeal-Rhubarb Crumble

Rhubarb is one of the first produce items to ripen in spring, making it a much sought-after commodity in Irish farmhouse kitchens. The crumble recipe works well with other fruits as well—just eliminate the cornstarch when you try it with peaches, plums or apples.

Ingredients: 

Ingredient Set Name: 

Rhubarb Filling

Ingredients: 

Ingredient Line: 
2 lb. rhubarb, cut into ½-inch pieces, or 2 16-oz pkgs. frozen rhubarb
Ingredient Line: 
½ cup sugar
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1 Tbs. cornstarch
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½ tsp. vanilla extract

Ingredient Set Name: 

Oatmeal Topping

Ingredients: 

Ingredient Line: 
⅓ cup rolled oats
Ingredient Line: 
⅓ cup cornmeal
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⅓ cup sugar
Ingredient Line: 
⅓ cup pecan halves
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2 Tbs. canola oil
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½ tsp. minced fresh ginger

Instructions: 

  1. Preheat oven to 400F. Coat 9x13-inch baking dish with cooking spray.
  2. To make Rhubarb Filling: Toss together all ingredients in glass or other nonreactive bowl. Let stand 15 minutes to release juices.
  3. To make Oatmeal Topping: Place all ingredients in bowl of food processor and pulse until mixture is chunky and begins to hold together.
  4. Spoon rhubarb mixture into prepared baking dish with slotted spoon, leaving any liquid in bowl. Discard liquid. Top with oatmeal mixture. Bake 35 to 40 minutes, until top is lightly browned. Cool on rack 10 minutes before serving.

Nutrition Information: 

Calories: 
171
Protein: 
2 g
Total Fat: 
7 g
Saturated Fat: 
1 g
Carbohydrates: 
27 g
Cholesterol: 
mg
Sodium: 
6 mg
Fiber: 
3 g
Sugar: 
16 g
Yield: 
Serves 8

Comments on this Recipe

I am growing rhubarb and saw this recipe. I had to have it as it looks so tasty. I can't wait to harvest our rhubarb now.

My Tyler ate it all in two days ... ... alone , without sharing !

Oatmeal rhubarb crumble