“This dish is a big hit at my house, especially served warm with ice cream.” - by Shanelle
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Mix the rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.
- Stir the brown sugar, quick oats, and 1 1/2 cups flour together in a separate bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs; sprinkle evenly over the rhubarb and peach mixture.
- Bake in the preheated oven until golden brown on top, about 45 minutes.
Nutrition
Amount Per Serving (16 total)
- Calories
- 280 cal
- 14%
- Fat
- 9.2 g
- 14%
- Carbs
- 48.3 g
- 16%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"I had less rhubarb and more peaches, so I used 3 cups of each (still equaled the same 6 cups of fruit). I increased the sugar to 2 cups in an effort to counteract the sourness of the rhubarb but in h..." See moreindsight I think I would leave out the extra half-cup of sugar next time, it was quite sweet, my own fault. Despite that, it was extremely delicious!"
Molly
"Needing to use up rhubarb in my freezer, I came across this recipe. Not having tried this combination of rhubarb and peaches, we found it delicious! There is quite a bit of topping on this dessert, ..." See moreso the next time I make it, I am going to add another cup of peaches to mix. We enjoyed this best, served warm with a scoop of vanilla ice cream. Although, my DH did enjoy it a room temp for breakfast the next morning. This is a great recipe, and will be made again with fresh rhubarb about in season."
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