The perfect way to enjoy rhubarb! This dish has a crunch layer on both the bottom and the top. In between is fresh rhubarb cooked in a sweet sugar syrup.
4cupsrhubarb, fresh, chopped into 1/2-inch pieces **See Notes below for frozen rhubarb
Crunch:
1 1/4cupall-purpose flour
1cuplarge-flake rolled oats
1 1/4cuplight brown sugar, packed
1/2cupbutter, melted
1tspground cinnamon
Syrup:
1cupgranulated white sugar
2Tbspcornstarch
1cupwater, cold
1tspvanilla
Prevent your screen from going dark
Instructions
Preheat oven to 350F (non-covection bake). *Reduce to 325F if using a glass pan.
Chop rhubarb and set aside. Butter an 8-inch bottom-diameter/10-inch top diameter cast iron skillet (or an 9-inch round or 8-inch square pan) and set aside.
In a large bowl, whisk together the flour, oats, cinnamon and brown sugar. Add the melted butter and stir until all the dry ingredients are moistened.
Scatter 1/2 of the crumb mixture over the bottom of the buttered skillet and press lightly.
Prepare the sugar syrup by combining the sugar, cornstarch and water in a medium saucepan. Stir until well combined. Heat over medium-high heat until mixture is thick, clear and bubbly, stirring occasionally. Remove from heat and stir in vanilla.
Add the chopped rhubarb on top of the pressed-in crumb mixture in the skillet. Pour sugar sauce evenly over the rhubarb. Top with remaining crumb mixture.
Note: You may wish to set your baking dish on to a baking sheet, if you are using one with short sides. The sauce does bubble up and may drip over the sides).
Bake until the edges are bubbling and crumb topping is browned, about 30-35 minutes. Serve warm with a scoop of vanilla ice cream, if you like.
Notes
For frozen rhubarb: Use from frozen, but I suggest using a bit more, as frozen rhubarb tends to collapse as it bakes and makes the rhubarb layer a little thin. Allow extra baking time for frozen rhubarb, as well.Be sure to read the notes above this Recipe Card for more tips for this recipe!