Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch metal baking pan or similar metal baking sheet with a little butter or nonstick spray if you like, just to help with cleanup.
Rinse the rhubarb stalks under cool water and pat dry. Trim off and discard any leaves (they are not edible) and any dried ends. Chop the pinkish-green fibrous stalks into 1/2-inch pieces until you have about 6 cups.
Rhubarb stalks being sliced on a cutting board
Scatter the raw chopped rhubarb evenly over the bottom of the metal baking pan. This should look like a full, colorful layer of pieces covering the whole pan.
In a medium bowl, stir together the granulated sugar and 1/4 cup of the all-purpose flour until well combined. Sprinkle this sugar-flour mixture evenly over the rhubarb in the pan, tossing lightly with your hands or a spatula right in the pan so the raw chopped stalks are lightly coated. Spread back into an even layer.
In the same bowl (no need to wash it), combine the remaining 1/4 cup all-purpose flour and the rolled oats. Pour in the melted butter and stir with a fork until the mixture forms moist, clumpy crumbs.
Oat topping being mixed with melted butter in a bowl
Sprinkle the oat-butter crumb mixture evenly over the top of the rhubarb layer, covering as much surface as you can. Don’t worry if a little rhubarb peeks through.
Place the pan on the middle rack of your preheated oven. Bake for 30–40 minutes, until the rhubarb is bubbling around the edges and the topping is golden brown and crisp. If your oven runs hot, start checking at 25 minutes.
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