I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It’s pretty and pink…and has a nice crunch, thanks to the oatmeal crust and topping. -Shirley Dreher, Clark, South Dakota<\/p>\n","protected":false},"author":7061,"featured_media":1544436,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,306096,304288,305487,307104,306848,304268,324623,307224,304150],"categories-v2":[310461,309438,308988,311838,259620,310796,310155,309603,259483,309177,310270,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Rhubarb Oat Bars","post_link":"\/recipes\/rhubarb-oat-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Oat-Bars_exps31936_SD2856494B12_10_2bC_RMS-3.jpg"},{"post_title":"Rhubarb Pudding Dessert","post_link":"\/recipes\/rhubarb-pudding-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10142_CX10033C49B.jpg"},{"post_title":"Rhubarb Cheesecake Dessert","post_link":"\/recipes\/rhubarb-cheesecake-dessert\/","post_image":"\/wp-content\/uploads\/2024\/08\/Rhubarb-Cheesecake-Dessert_EXPS_FT24_8436_EC_080724_1.jpg"},{"post_title":"Easy Rhubarb Dessert","post_link":"\/recipes\/easy-rhubarb-dessert\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Rhubarb Icebox Dessert","post_link":"\/recipes\/rhubarb-icebox-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Icebox-Dessert_EXPS_CWJJ19_22758_E02_07_1b_rms-1.jpg"},{"post_title":"Streusel Rhubarb Dessert","post_link":"\/recipes\/streusel-rhubarb-dessert\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cool Rhubarb Dessert","post_link":"\/recipes\/cool-rhubarb-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cool-Rhubarb-Dessert_exps31924_TH1194743D23A_RMS-2.jpg"},{"post_title":"Rhubarb Meringue Dessert","post_link":"\/recipes\/rhubarb-meringue-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14589_TH10170C33B.jpg"},{"post_title":"Raspberry Oat Bars","post_link":"\/recipes\/raspberry-oat-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40705_HCK133243B09_17_2bC_RMS-4.jpg"},{"post_title":"Rhubarb Ice Cream","post_link":"\/recipes\/rhubarb-ice-cream\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rhubarb-Ice-Cream_exps10093_HC2847498D05_21_6bC_RMS.jpg"},{"post_title":"Rhubarb Muffins","post_link":"\/recipes\/rhubarb-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4660_CT1172C31.jpg"},{"post_title":"Strawberry-Rhubarb Cream Dessert","post_link":"\/recipes\/strawberry-rhubarb-cream-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Cream-Dessert_EXPS_BDSMZ17_36277_C03_03_3b-3.jpg"},{"post_title":"Raspberry Oatmeal Bars","post_link":"\/recipes\/raspberry-oatmeal-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps37231_SD1785596D57A-4.jpg"},{"post_title":"Orange Rhubarb Bread","post_link":"\/recipes\/orange-rhubarb-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42216_CFT1437887D27A-10.jpg"},{"post_title":"Apple Pie Oatmeal Dessert","post_link":"\/recipes\/apple-pie-oatmeal-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apple-Pie-Oatmeal-Dessert_exps172257_EDSC143234B03_27_6bC_RMS-1.jpg"},{"post_title":"Blueberry Oat Cake","post_link":"\/recipes\/blueberry-oat-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11938_C10100C49B-1.jpg"},{"post_title":"Strawberry Rhubarb Cake with Orange","post_link":"\/recipes\/strawberry-rhubarb-cake-with-orange\/","post_image":"\/wp-content\/uploads\/2019\/07\/Strawberry-Rhubarb-Orange-Cake_EXPS_FT19_47575_F_0711_1-8.jpg"},{"post_title":"Rhubarb Cherry Pie","post_link":"\/recipes\/rhubarb-cherry-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Cherry-Pie_EXPS_PPP18_2570_D05_08_1b-5.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps20387_TH10384D39B.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-oat-dessert\/","name":"Rhubarb Oat Dessert","datePublished":"2018-01-01","dateModified":"2022-10-21","prepTime":"PT25M","cookTime":"PT25M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps20387_TH10384D39B-1.jpg","height":300,"width":300},"recipeCategory":["Desserts"],"description":"I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping.\r\n-Shirley Dreher, Clark, South Dakota\r\n ","recipeIngredient":["1-1\/2 cups all-purpose flour","1-1\/2 cups old-fashioned oats","1 cup packed brown sugar","1\/2 cup chopped walnuts","1\/4 teaspoon baking soda","1\/4 teaspoon salt","1 cup cold butter","3 cups sliced fresh or frozen rhubarb","1-1\/4 cups cold water, divided","1-1\/2 cups sugar","3 tablespoons cornstarch","1 teaspoon vanilla extract","1\/2 teaspoon red food coloring, optional","Ice cream, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside."},{"@type":"HowToStep","text":"Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 440 calories","fatContent":"19g fat (10g saturated fat)","cholesterolContent":"41mg cholesterol","sodiumContent":"239mg sodium","carbohydrateContent":"65g carbohydrate (43g sugars","fiberContent":"2g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"knollbrookcook"},"reviewBody":"This is a very good rhubarb crisp type dessert and I have made it a few times. I enjoy it warm with ice cream as well as at room temperature.\u00a0I made one to freeze and decided to cut it into squares to do that. I found that I had to let it cool completely in order to get it out the pan in nice intact pieces. It froze well. \u00a0I did not use the food colouring.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hcdearmore"},"reviewBody":"This is absolutely delicious! It is not super-complicated to make, and uses everyday ingredients (except the rhubarb, which you can buy frozen). The only negative is that it is pretty rich (it uses quite a bit of butter). Plus we have it with cream poured over it. We don't adjust the recipe at all, but make it just as it is (using butter).I made this once, and my husband liked it so much that he kept hinting around for me to make it again, and now he's helping me make it so he can have it again! We first tried it in early May. It's the middle of May now, and we've had it about 4 times already!It halves easily, keeps 3-4 days just fine, and re-heats well in the microwave.This is just a really fine recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jlhinman"},"reviewBody":"I love this recipe!! Every time I make it, people who don't even like rhubarb tell me how great this is. Love it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lorilee61"},"reviewBody":"This is a great find and so glad you shared it. It is easy to make and has great flavor! I have used this so many times since I found it and have had so many requests for copies. There is just one problem with it....it does not last long enough as it is devoured quickly! Thanks!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-07-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrs._white"},"reviewBody":"Very delicious and easy to make!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"20387","romance_copy_dek":"I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping.\r\n-Shirley Dreher, Clark, South Dakota\r\n ","enhanced_recipe_title":"Rhubarb Oat Dessert","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups all-purpose flour","IngredientText":"1-1\/2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups old-fashioned oats","IngredientText":"1-1\/2 cups old-fashioned oats"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup packed brown sugar","IngredientText":"1 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup chopped walnuts","IngredientText":"1\/2 cup chopped walnuts"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon baking soda","IngredientText":"1\/4 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup cold butter","IngredientText":"1 cup cold butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups sliced fresh or frozen rhubarb","IngredientText":"3 cups sliced fresh or frozen rhubarb"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 cups cold water, divided","IngredientText":"1-1\/4 cups cold water, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups sugar","IngredientText":"1-1\/2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons cornstarch","IngredientText":"3 tablespoons cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon red food coloring, optional","IngredientText":"1\/2 teaspoon red food coloring, optional"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Ice cream, optional","IngredientText":"Ice cream, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps20387_TH10384D39B.jpg","RecipeId":20387,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Rhubarb Oat Dessert Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"exps20387_TH10384D39B.jpg","ContributorId":null,"Firstname":"Shirley","Lastname":"Dreher","City":"Clark","StateDescription":"South Dakota","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 25 min. Bake: 25 min.","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Rhubarb Oat Dessert","SubmittedTitle":"Rhubarb Oat Dessert","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":25,"CookTimeInMinutes":25,"TotalTimeInMinutes":50,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Rhubarb Oat Dessert","OriginalSourceProject":"Rhubarb Oat Dessert","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping.\r\n-Shirley Dreher, Clark, South Dakota\r\n ","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside.","SequenceNo":1},{"Direction":" Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Nut Recipes","ID":100501},{"Name":"Rhubarb Crisp","ID":101589},{"Name":"Rhubarb Crumble","ID":101593},{"Name":"Rhubarb Recipes","ID":101357},{"Name":"Walnut Recipes","ID":100613}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dessert Recipes","ID":107485},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[],"Tags":[{"Name":"Dishes & Beverages","ID":305487},{"Name":"Crisps, Crumbles & Cobblers","ID":306096},{"Name":"Ingredients","ID":306848},{"Name":"Fruits","ID":307104},{"Name":"Rhubarb","ID":307224},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 piece: 440 calories, 19g fat (10g saturated fat), 41mg cholesterol, 239mg sodium, 65g carbohydrate (43g sugars, 2g fiber), 5g protein. ","NoOfRatings":5,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/exps20387_TH10384D39B.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/exps20387_TH10384D39B.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[],"CommentCount":5,"RatingCount":7,"RecipeCommentDetails":[{"Comment":"
Very delicious and easy to make!<\/p>","CommentId":1,"DateRated":"07\/17\/2017 20:38","GUID":"cfc26dcff1de4aedb96d5fbfb6f84d13","MemberId":7182927,"Rating":5,"ScreenName":"mrs._white","SubmittedDate":"07\/17\/2017 20:38"},{"Comment":"
This is absolutely delicious! It is not super-complicated to make, and uses everyday ingredients (except the rhubarb, which you can buy frozen). The only negative is that it is pretty rich (it uses quite a bit of butter). Plus we have it with cream poured over it. We don't adjust the recipe at all, but make it just as it is (using butter).<\/p>
I made this once, and my husband liked it so much that he kept hinting around for me to make it again, and now he's helping me make it so he can have it again! We first tried it in early May. It's the middle of May now, and we've had it about 4 times already!<\/p>
It halves easily, keeps 3-4 days just fine, and re-heats well in the microwave.<\/p>
This is just a really fine recipe!<\/p>","CommentId":2,"DateRated":"05\/22\/2012 20:50","GUID":"213a4af69be24866a982de541ae339a5","MemberId":1889567,"Rating":5,"ScreenName":"hcdearmore","SubmittedDate":"05\/22\/2012 20:50"},{"Comment":"
I love this recipe!! Every time I make it, people who don't even like rhubarb tell me how great this is. Love it.<\/p>","CommentId":3,"DateRated":"03\/13\/2012 00:43","GUID":"F8B11451319B4E9BB8EF81073D972622","MemberId":1519598,"Rating":5,"ScreenName":"jlhinman","SubmittedDate":"03\/13\/2012 00:43"},{"Comment":"
This is a great find and so glad you shared it. It is easy to make and has great flavor! I have used this so many times since I found it and have had so many requests for copies. There is just one problem with it....it does not last long enough as it is devoured quickly! Thanks!<\/p>","CommentId":4,"DateRated":"09\/23\/2010 14:45","GUID":"a1a6c00f0de647f8a43eb167aafbfd0b","MemberId":3573167,"Rating":5,"ScreenName":"Lorilee61","SubmittedDate":"09\/23\/2010 14:45"},{"Comment":"","CommentId":5,"DateRated":"06\/22\/2009 19:28","GUID":"808CB2D904CB4C71AF8B015792E25E63","MemberId":714995,"Rating":5,"ScreenName":"sharileilani","SubmittedDate":"06\/22\/2009 19:28"},{"Comment":"","CommentId":6,"DateRated":"06\/14\/2009 13:10","GUID":"36b83bcfbd0f4fd8b01c3908f9bedf59","MemberId":1858674,"Rating":5,"ScreenName":"Kris Countryman","SubmittedDate":"06\/14\/2009 13:10"},{"Comment":"
I love Taste Recipes recipes ever since I came across your Complete Guide To Country Cooking at my local used book store. It was in wonderful condition, hardly used. Well, it is now well used and has been joined by others, as well as the magazine, I just have to tell you the recipe for Rhubarb Oat Dessert is to die for. I make it mostly from frozen rhubarb except in spring, but it turns out great either way.<\/p>","CommentId":7,"DateRated":"","GUID":"b4e57eed4b35491aac1aed6348f076d6","MemberId":2479234,"Rating":0,"ScreenName":"Pythonia","SubmittedDate":"04\/13\/2008 18:50"},{"Comment":"","CommentId":8,"DateRated":"09\/28\/2007 17:32","GUID":"896da79df48a41a0881e315c8b5ad4ba","MemberId":2509365,"Rating":5,"ScreenName":"Manuela","SubmittedDate":"09\/28\/2007 17:32"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":50832,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43222,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311838,"name":"Crisps, Cobblers & Crumbles","slug":"crisps-cobblers-crumbles","term_group":0,"term_taxonomy_id":311773,"taxonomy":"categories-v2","description":"Crisps, cobblers & crumbles, oh my! Feed your sweet side with these dishes guaranteed to have your guests begging for seconds! You can't go wrong with these recipes.","parent":310796,"count":481,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/crisps-cobblers-crumbles\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Rhubarb Oat Dessert"}},"analytics":[],"yoast_head":"\n