Description
A simple and delicious dessert that combines sweet strawberries and tangy rhubarb with a crunchy oat topping, perfect for any time of year.
Ingredients
Scale
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a bowl, mix the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract until combined, and pour into the prepared baking dish.
- In another bowl, combine the oats, flour, brown sugar, melted butter, and cinnamon to make a crumble, then spread over the fruit mixture.
- Bake for 35–40 minutes until the topping is golden and the fruit filling is bubbling. Let cool for 10–15 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Can store in the fridge for 3–4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 505
- Sugar: 56g
- Sodium: 70mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 4g
- Protein: 4.5g
- Cholesterol: 30mg