Print Options

Back to Rhubarb Oat Dessert >

Include these items:

Select reviews >

Taste of Home Logo

Rhubarb Oat Dessert

 Rhubarb Oat Dessert
I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping. -Shirley Dreher, Clark, South Dakota
12 ServingsPrep: 25 min. Bake: 25 min.


  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups old-fashioned oats
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup cold butter
  • 3 cups sliced fresh or frozen rhubarb
  • 1-1/4 cups cold water, divided
  • 1-1/2 cups sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon red food coloring, optional
  • Ice cream, optional


  • In a large bowl, combine the flour, oats, brown sugar, nuts, baking
  • soda and salt. Cut in butter until crumbly. Press 3 cups into an
  • ungreased 13-in. x 9-in. baking dish; set aside.
  • Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan,
  • combine sugar and cornstarch. Stir in remaining cold water until
  • smooth. Add rhubarb, vanilla and food coloring if desired. Bring to
  • a boil; cook and stir for 5 minutes or until thickened. Spoon over
  • crust; sprinkle with remaining crumb mixture. Bake at 350° for
  • 23-25 minutes or until golden brown. Serve with ice cream if

2 of 2

Rhubarb Oat Dessert (continued)

Directions (continued)

  • desired. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 440 calories, 19 g fat (10 g saturated fat), 41 mg cholesterol, 239 mg sodium, 65 g carbohydrate, 2 g fiber, 5 g protein.