Try this deliciously simple recipe made with ingredients you’ll already have on-hand. Perfect with a cup of coffee on a cool spring evening.
Easy to grow & full of vitamin K, rhubarb is one of the first spring vegetables you’ll find in Ontario.
When harvesting or purchasing rhubarb, look for thick stocks that are a minimum of 10 inches long to get optimal flavour. (Enjoy the stalks, but be sure to remove and discard the toxic leaves.)
Serves 8
Preparation time: 15 minutes
Baking time: 30 minutes
Ingredients
Filling:
- 1-1/2 lb (700 g) rhubarb, trimmed, cut in 1/2-inch dice (about 6 cups)
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
Topping:
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 3/4 cup rolled oats
- 1/2 cup butter, melted
Directions
- In large bowl, toss rhubarb, sugar, flour and cinnamon. Transfer to lightly greased 8-inch square baking pan.
- For the topping, toss together flour, sugar and oats and add in the melted butter. Mix well with fork. Sprinkle over rhubarb mixture.
- Bake in preheated 375F oven until golden brown, about 30 minutes.
- Serve with vanilla ice cream, or Greek yogurt.
Tip
You can change this recipe up with the addition of a couple of chopped apples or some sliced strawberries (or both!)
This recipe is adapted from the 1983 Toronto Star Cookbook by Jim White
