This old-fashioned seasonal dessert includes a deliciously buttery oat topping, which perfectly complements the sweet and tangy rhubarb filling.
Course: Dessert, Snack
Keyword: dessert recipe, pie
Servings: 8to 10
6 to 8cupsfresh rhubarb, sliced into 1-inch pieces
2tspgrated orange zest
½cupbrown sugar light or dark (I use light)
1cupdry oatmeal (don’t use instant)
Preheat the oven to 350-degrees and line a baking sheet with parchment paper. Grease the bottom and sides of an 8-by-11 baking dish and place the baking dish on the baking sheet with parchment. Set aside.
In a large bowl, toss rhubarb, granulated sugar, and orange zest. Set aside. Then with a fork, mix together cornstarch in orange juice until completely dissolved. Add to the rhubarb mixture. Mix all that together and pour into the baking dish. Set aside.
In a 2-quart bowl, mix together flour, granulated and brown sugar, salt, and oatmeal. Cut the butter into tablespoons and then cut those tablespoon-size pieces into another 4 pieces of cold butter. This makes it easier to cut in. Put the slices of butter over the top of the dry mixture. Using a fork or food processor, combine the butter into the mixture until crumbly.
Sprinkle the topping over the rhubarb, covering it completely. Bake for an hour or an hour and 10-15 mins until the topping is golden brown. Allow it to cool for about 1 hour before serving. Let it set a little or it will be too soupy. Serve warm with vanilla ice cream for a tasty treat.