Description
A delicious and easy-to-make dessert featuring a sweet and tangy filling of strawberries and rhubarb topped with a crunchy oat topping.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish.
- In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, 1/2 cup of granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until the fruit is well coated. Pour this mixture into the prepared baking dish.
- In another bowl, mix together the rolled oats, flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the oat mixture and stir until crumbly.
- Evenly sprinkle the oat topping over the fruit mixture in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and let it cool for about 10 minutes before serving.
Notes
- For added flavor, consider mixing in a teaspoon of almond extract with the fruit filling.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg