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A classic Canadian rhubarb platz with a tender buttery base, tart ruby fruit, and a crisp cinnamon-oat streusel. It is especially good served slightly warm with coffee or a spoonful of softly whipped cream.
AI-generated image
AI-generated image
A thin layer of cornstarch keeps the juicy rhubarb from overwhelming the tender base, while oats and brown sugar give the streusel a toasty, gently chewy contrast.
Cover and store at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best texture.
Reheat individual slices in a 160°C oven for 8 to 10 minutes, or microwave briefly in 15-second intervals until just warm.
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