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Ingredients

3 cups diced fresh rhubarb 1 tablespoon all-purpose flour ½ cup white sugar 1 tablespoon water 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 cup rolled oats 1 cup brown sugar (packed) ½ cup all-purpose flour ½ cup butter

Nutrition Info

298.6 calories carbohydrate: 49.4 g cholesterol: 27.1 mg fat: 11 g fiber: 2 g protein: 2.5 g saturatedFat: 6.6 g servingSize: - sodium: 82 mg sugar: 35.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl, add butter and mash into the oats mixture with a pastry cutter until crumbly.
Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture, top with remaining oats mixture.
Bake in preheated oven until rhubarb layer is set, about 45 minutes.

1 9-inch pan

This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!