It has rained and rained and then rained some more here this spring. So it’s put us in the mood for something warm and comforting for breakfast. I sweetened my version of baked oatmeal with rhubarb sauce, and then a couple of days later with rhubarb conserve, and scattered the top with diced rhubarb, which roasts as the oatmeal bakes up. If you don’t have rhubarb sauce or conserve, substitute an equal amount of sugar or any other sweetener you like.
Rhubarb Baked Oatmeal
Ingredients:
butter for the baking dish
2 c. rolled oats
1 t. baking powder
½ t. salt
½ c. milk
½ c. half and half
1 egg
½ c. rhubarb sauce (recipe here) or substitute rhubarb compote or conserve or an equal amount of sugar
¼ c. melted butter
1 c. diced rhubarb
2 T. sugar
Method:
- Generously butter an eight-inch square baking dish and preheat your oven to 350 degrees F.
- Toss the oats, baking powder, and salt together in the baking dish.
- In a medium bowl, mix together the milk, half and half, egg, rhubarb sauce, and melted butter until they are well combined.
- Pour it over the oats and toss them together.
- In a small bowl, toss together the diced rhubarb and sugar.
- Scatted the rhubarb over the oats.
- Bake until the oatmeal is toasted on top and creamy in the center, about 30 minutes.
- Serve warm with a pour of cold cream, half and half, or milk.
{ 12 comments… read them below or add one }
That looks fantastic
I was just thinking about making a rhubarb baked oatmeal, so I’ll give yours a try. I’ve been making so many things with rhubarb lately, I love it 
What a beautifully simple dish that I’d imagine would really showcase the rhubarb. Gorgeous!
Me, too! I think I could eat rhubarb in just about anything.
This looks like the perfect breakfast.
Oatmeal is my total comfort food. I have just discovered rhubarb this year! I wish we would get some rain down here in Texas!
And I wish it would stop raining here in Minnesota!
Oh gosh. Rhubarb is one of the great loves of my life. And oatmeal, in any form, is my ultimate comfort food. Right now, baked sounds like the best possible way to consume it. Just beautiful.
Lizzi, we are kindred spirits. I have made some version of baked oatmeal every day for the last two weeks, and rhubarb baked oatmeal with several twists. Rhubarb blueberry was especially good. Our other favorites were brown sugar prune, and maple raisin. New favorite quick breakfast.
I am new to your blog and seriously impressed! Love your recipes, photos and musings. Nice work!
Thank you!
This is my go-to rhubarb recipe. Crisps and crumbles are too sweet; this is a perfect balance.
Thanks! I’m so glad you’re enjoying it.