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
butter for the baking dish
2 c. rolled oats
1 t. baking powder
½ t. salt
½ c. milk
½ c. half and half
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
- 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.