江苏极品身材白嫩少妇自拍
For the filling
- 4 cups
chopped rhubarb Use fresh rhubarb for the best flavor. - 1 cup granulated sugar Adjust based on taste.
- 2 tablespoons cornstarch
- 1 cup water
For the topping
- 1 cup old-fashioned oats
1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free option. 1 cup brown sugar - 1/2
cup unsalted butter, softened - 1
teaspoon cinnamon 1/4 teaspoon salt
Method
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- In a saucepan, combine the rhubarb, granulated sugar, cornstarch, and water. Cook over medium heat while stirring until the mixture thickens.
- Pour the rhubarb mixture into the prepared baking dish and spread it out evenly.
- In a separate bowl, mix together the oats, flour, brown sugar, cinnamon, and salt.
- Cut in the butter until the mixture forms coarse crumbs.
- Sprinkle the topping evenly over the rhubarb filling.
Baking
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
Serving
- Allow to cool slightly before serving. Enjoy warm, on its own or with vanilla ice cream or whipped cream.
江苏极品身材白嫩少妇自拍
Serving:
Notes
To store leftovers, cool completely, cover with plastic wrap or aluminum foil, and refrigerate for up to three days. Can be frozen for up to three months.