Ingredients
Scale
- 3 cups strawberries, sliced
- 3 cups rhubarb, chopped
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 cup flour
- 1 cup oats
- 3/4 cup brown sugar
- 1/2 cup cold butter
- optional: cinnamon or vanilla
Instructions
- Preheat oven to 375°F and grease a baking dish.
- Mix strawberries, rhubarb, sugar, and cornstarch together.
- Spread the fruit mixture into the prepared baking dish.
- In a separate bowl, combine flour, oats, brown sugar, and cold butter until crumbly.
- Sprinkle the topping evenly over the fruit layer.
- Bake for 40 to 45 minutes until bubbly and golden brown.
- Let cool for 15 minutes before serving.
Last Step:
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Serve warm with vanilla ice cream for an extra treat.
Leftovers can be stored in the refrigerator for up to 3 days.
Customize with a pinch of cinnamon or a splash of vanilla for added flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg