📖 Instructions

1. Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position.
2. Grease a 9x13 inch baking dish with butter or cooking spray. This will prevent the cake from sticking and make it easier to serve.
3. In the prepared baking dish, evenly spread the diced rhubarb. Try to create a uniform layer so that each bite is delicious. I had one bad experience, when the rhubarb was uneven, and half the bake was sour!
4. Sprinkle the granulated sugar evenly over the rhubarb. The amount of sugar will depend on how tart your rhubarb is. I kinda like it tart.
5. In a separate mixing bowl, combine the all-purpose flour, brown sugar, oats, baking powder, and salt. If you like a little extra something, toss in a pinch of cinnamon!
6. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This is an important step, don't skip it!
7. Evenly sprinkle the oat mixture over the rhubarb and sugar layer in the baking dish. Make sure the entire surface is covered.
8. Drizzle the melted butter evenly over the oat mixture. Be thorough to make sure the topping will bake up nicely. It should be glistening!
9. Bake in the preheated oven for 45-55 minutes, or until the topping is golden brown and the rhubarb is tender. A toothpick inserted into the center should come out with moist crumbs.
10. Let the dump cake cool slightly before serving. This allows the flavors to meld together a bit more. I know, its hard to resist!
11. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of powdered sugar adds a festive touch.