Strawberry-Rhubarb Oatmeal Crumbly Top

Name: Strawberry-Rhubarb Oatmeal Crumbly Top
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 3 cups diced strawberries and rhubarb; 1 tablespoon flour; 1/2 cup sugar; 1 teaspoon cinnamon; 1/8 teaspoon salt; 1 tablespoon water; Topping:; 6 tablespoons creamed butter; 6 tablespoons flour; 1/2 cup brown sugar; 1/2 cup oats

Eats Now Editorial Team · 531 kcal · General

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Strawberry-Rhubarb Oatmeal Crumbly Top – a delicious recipe with Filling, strawberries, flour, sugar, cinnamon, salt. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

Filling:
3 cups diced strawberries and rhubarb
1 tablespoon flour
1/2 cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon water
Topping:
6 tablespoons creamed butter
6 tablespoons flour
1/2 cup brown sugar
1/2 cup oats

1
Preheat oven to 350F
2
1. Combine filling ingredients and put in baking dish
3
2. Combine all topping ingredients with exception of oatmeal. then add oatmeal
4
3. Sprinkle oatmeal mixture over filling
5
4. Bake 40 minutes

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Filling:, 3 cups diced strawberries and rhubarb, 1 tablespoon flour, 1/2 cup sugar, and more.

Yes, Strawberry-Rhubarb Oatmeal Crumbly Top falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
531 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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