Author Notes: I got this recipe from my mother, who got it from her friend’s mother, who got it from her mother-in-law. So, we think it originated somewhere in Wisconsin in the early half of the twentieth century, but we don’t really know. What we do know is that it is awesome. And if you replace the flour with matzo meal and the oats with chopped nuts then it’s kosher for Passover. —Laura
For the topping
cups rolled oats
teaspoon baking soda
cup unsalted butter, melted
cup brown sugar
For the rhubarb
cups rhubarb, cut up into pieces
cup lemon juice (my style) or orange juice (original recipe)
tablespoons butter, plus extra for greasing the pan
- Preheat oven to 350 degrees. Grease a 9 x 13″ glass baking dish.
- In a medium bowl, combine the flour, oats, salt, and baking soda.
- Stir together the melted butter and brown sugar until completely combined, then stir into the dry ingredients until the mixture looks like a streusel.
- Spread the rhubarb in the baking dish. Mix the cinnamon and sugar together, then sprinkle evenly over the rhubarb. Sprinkle the lemon juice over it too, then dot with butter.
- Crumble the topping evenly over the rhubarb, trying to get it all the way to the edges of the pan.
- Bake, uncovered, for about 40 minutes, or until the filling is bubbly and the top is lightly browned.
- Serve warm with vanilla ice cream (for dessert) or room temperature with Greek yogurt (for breakfast).
1 of 2
2 of 2