Ingredients
1 cup Old Fashioned Oats (not Quick Oats)
1/2 cups All-purpose Flour
1/2 teaspoons Kosher Salt
13 cups Melted Unsalted Butter
1 cup Roasted Rhubarb Jam (see My Recipe Box)
13 cups Sliced Almonds
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Milled whole oats — pancakes, muffins, cookies, porridge bread
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Crush herbs and fruit for cocktails — mojito, old fashioned, smash
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Milled whole oats — pancakes, muffins, cookies, porridge bread
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Crush herbs and fruit for cocktails — mojito, old fashioned, smash
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
You're reading one of recipes available free. Full library with Gastronome.
preheat your oven to 350 degrees f. line a 8x8 pan with foil and lightly spray with a misto or baking spray. in a medium bowl measure and combine the oats, flours, coconut and salt. pour in the melted butter and stir until the butter has absorbed the flours and crumbles form. press 2/3 of the oatmeal/coconut mixture into the prepared pan. spread the rhubarb jam over top (cold jam is preferred). sprinkle the remaining oatmeal/coconut crumbles over top of the jam and bake for 15 minutes. remove the pan and sprinkle with sliced almonds. return the pan to the oven to continue to bake for 10-15 minutes more. remove once the almonds are slightly golden. let cool completely before cutting and serving. enjoy!