Tart rhubarb is topped with a crunchy topping… it screams for a dollop of vanilla ice cream, doesn’t it? 😉
Check out Kristi’s recipe for the instructions. Here are the measurement conversions.
7 cups chopped rhubarb, about 2-3 pounds (907-1361 grams) rhubarb stalks
1 cup (200 grams) white sugar
2 Tablespoons instant tapioca
2 teaspoons vanilla extract
2 cups (198 grams) rolled oats
1 cup (213 grams) light brown sugar, packed
1 cup (113 grams) whole wheat flour
1/4 teaspoon salt
1/2 cup (170 grams) unsalted butter, melted
9×13″ (23×33 cm)
Please check out the May 2014 issue of the magazine.
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