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Ingredients
- FILLING
- 6 Tbsp. sugar
- 4 cups (about 1#) rhubarb, trimmed and cut into 1/2" pieces
- 1 1/2 tea. cornstarch
- TOPPING
- 1/4 cup old-fashioned oats (not instant)
- 14 cup brown sugar
- 3 Tbsp. flour
- 1/4 tea. cinnamon
- 3 Tbsp. butter, chilled, cut into small pieces
Preparation
Step 1
Preheat oven to 400 degrees and line a large rimmed baking sheet with foil.
Make filling: combine sugar, rhubarb and cornstarch in a large bowl. Let stand, stirring occasionally, until sugar and cornstarch are dissolved, about 10 minutes.
Make topping: pulse oats, brown sugbar, flour, cinnamon and butter in food procesor until well combined (pieces should be no bigger than pea-size).
Spoon fruit into 6 - 6 oz. ramekins. Scatter topping evenly over filling. Place ramekins on lined baking sheet and bake until fruit is bubbling and topping is browned, 25-30 minutes.
Transfer to wire rack to cool. Serve warm and topped with whipped cream, if desired.