I found Rhubarb in the freezer section of our grocery store the other day and that made my husband all excited. Growing up he used to have Rhubarb growing in his back yard and he remembers eating it. For those of you who have not had Rhubarb it has a nice tart flavor.
Ingredients
Filling:
2 lbs Rhubarb (chopped, I used frozen that was pre cut)
1 cup sugar
1/4 cup all purpose flour
Topping:
1/2 cup all purpose flour
1/2 cup cold unsalted butter (cut into pieces)
1/2 cup packed light brown sugar
1 cup rolled oats
1/2 tsp cinnamon (optional)
Preheat oven to 400 degrees
For filling:
In a 9 by 13 baking dish combine Rhubarb, sugar and flour. Stir and set aside.
For topping:
In a food processor with a dough attachment, combine flour and butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats and cinnamon. Pulse to combine. Sprinkle over Rhubarb.
Bake 35-40 minutes until rhubarb is tender and topping is golden.
Ingredients
Filling:
2 lbs Rhubarb (chopped, I used frozen that was pre cut)
1 cup sugar
1/4 cup all purpose flour
Topping:
1/2 cup all purpose flour
1/2 cup cold unsalted butter (cut into pieces)
1/2 cup packed light brown sugar
1 cup rolled oats
1/2 tsp cinnamon (optional)
Preheat oven to 400 degrees
For filling:
In a 9 by 13 baking dish combine Rhubarb, sugar and flour. Stir and set aside.
For topping:
In a food processor with a dough attachment, combine flour and butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats and cinnamon. Pulse to combine. Sprinkle over Rhubarb.
Bake 35-40 minutes until rhubarb is tender and topping is golden.
