Description
A delightful dessert featuring a balance of tart rhubarb and sweet strawberries, topped with a crunchy oat mixture that bakes to golden perfection.
Ingredients
Scale
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice, then pour into the baking dish.
- For the topping, mix rolled oats, all-purpose flour, brown sugar, and cinnamon, then stir in melted butter.
- Spread the oat mixture evenly over the fruit layer and bake for 35-40 minutes, until golden brown and bubbly.
- Let cool for 10-15 minutes before serving.
- Serve warm with vanilla ice cream, whipped cream, or yogurt.
Notes
Allow leftovers to cool completely before refrigerating in an airtight container. Re-crisp in the oven if needed.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 492
- Sugar: 55g
- Sodium: 65mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg