Description
A delightful and easy-to-make sheet pan dessert featuring the perfect combination of strawberries and rhubarb topped with a crunchy oatmeal crumble.
Ingredients
Scale
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the strawberries and rhubarb. Spread the mixture evenly in a greased sheet pan.
- In another bowl, mix the rolled oats, brown sugar, flour, cinnamon, and salt.
- Pour the melted butter over the oat mixture and stir until combined.
- Sprinkle the crumble mixture evenly over the fruit in the sheet pan.
- Bake for 30-35 minutes or until the topping is golden brown and the fruit is bubbly.
- Let it cool slightly before serving.
Notes
- Serve warm with vanilla ice cream for an extra treat.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Sheet Pan Strawberry Rhubarb Oatmeal Crumble, dessert, baking, strawberries, rhubarb