A delightful dessert featuring tangy rhubarb topped with a buttery oat crumble, perfect for any occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect topping texture.
In a large mixing bowl, combine the rhubarb, granulated sugar, and 1/4 cup of flour. Mix well and spread evenly in a 9x13-inch baking dish.
Ensure the rhubarb is evenly coated with the sugar and flour for consistent sweetness.
In a food processor, combine 1/2 cup of flour and the cold butter. Pulse until the mixture resembles coarse crumbs.
Using cold butter helps achieve a crumbly texture.
Add the brown sugar, oats, and cinnamon to the food processor. Pulse a few times to combine.
Avoid overmixing to maintain a crumbly texture.
Sprinkle the crumble mixture evenly over the rhubarb in the baking dish.
Spread the topping evenly for a uniform bake.
Bake in the preheated oven for 35-40 minutes, or until the rhubarb is tender and the topping is golden brown.
Check halfway through to ensure even browning.
Let the crumble cool slightly before serving. Serve warm with a scoop of vanilla ice cream, if desired.
Allowing the crumble to cool slightly helps the filling set for easier serving.
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