This recipe is an adaptation of one found on the appropriately named food.com. My changes include less sugar and more filling; by making these simple modifications the dessert has a more satisfying balance of sweet and tart. The original recipe can be found here.

Ingredients

6 cups of rhubarb, cut into 3/4″ pieces
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1 cup flour
3/4 cup brown sugar
1/2 cup rolled oats
1/2 cup melted butter

Step 1: the filling

Combine rhubarb, sugar, flour and cinnamon and put into 8″x8″x2″ glass baking dish. For this particular batch, I used 6 circular corningware dishes to create personal desserts.

Step 2: top it off

Combine flour, brown sugar, rolled oats and melted butter. Sprinkle streusel over rhubarb mixture.

PROTIP: Accident prone? Was your high school nickname ‘butterfingers?’ Consider placing the corningware on top of a cookie sheet. This not only aids in rotating and removing the containers from the oven, but it serves as a safety net incase the filling bubbles over!

Step 3: things are heating up

Bake at 375 for 35 minutes; let cool.