Oatmeal-Rhubarb Crumble
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
Rhubarb filling
- 2 g rhubarb, cut into 1/2-inch pieces or (907.18 g) package frozen rhubarb
- 118.29 ml sugar
- 14.79 ml cornstarch
- 2.46 ml vanilla extract
-
Oatmeal topping
- 78.78 ml rolled oats
- 78.78 ml cornmeal
- 78.78 ml sugar
- 78.78 ml pecan halves
- 29.58 ml canola oil
- 2.46 ml minced fresh ginger
directions
- Preheat oven to 400 degrees F. Coat a 9x13 inch baking dish with cooking spray.
- To make rhubarb filling: Toss together all ingredients in glass or other nonreactive bowl. Let stand 15 minutes to release juices.
- To make oatmeal topping: Place all ingredients in bowl of food processor and pulse until mixture is chunky and begins to hold together.
- Spoon rhubarb mixture into prepared baking dish with slotted spoon, leaving any liquid in bowl. Discard liquid. Top with oatmeal mixture.
- Bake 35-40 minutes, until top is lightly browned. Cool on rack 10 minutes before serving.
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