Ingredients
1/2 cup sugar.
3/4 cup water
2 cups roughly chopped rhubarb (1″- 2″ pieces)
1/2 cup unsalted butter, melted and cooled slightly
1 1/2 teaspoons vanilla extract
2 large eggs
1 cup milk
1 teaspoon kosher salt
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 cup light brown sugar (lightly packed)
1/2 cups shelled pistachios, plus extra for garnish as desired
2 1/2 cups old-fashioned oats
1 tablespoon granulated sugar
2 1/2 cups roughly chopped rhubarb (1″- 2″ pieces)
Step by step
Preheat your KitchenAid® Gas Convection Slide-In Range with Baking Drawer to 350°F.
Place the rhubarb in an even layer in the bottom of the 1.4-Quart Casserole Dish from the KitchenAid® Ceramic 4-Piece Nesting Casserole Set and sprinkle with granulated sugar.
Place the oats, pistachios, brown sugar, baking powder, cinnamon, and salt in the bowl of your KitchenAid® Artisan® Series 5-Quart Tilt-Head Stand Mixer fitted with the flat beater and stir on a low speed (stir or 2) until combined.
In a separate bowl, whisk together the milk, eggs, and vanilla. Pour the milk mixture into the oat mixture, and stir to mix the ingredients. Then, add the melted butter and mix until just combined. Spread the oatmeal mixture over the rhubarb in your 1.4-Quart Casserole Dish, and bake for 40-45 minutes in your Gas Convection Slide-In Range. Remove from your oven and sprinkle with a few more handfuls of crunchy pistachios, as desired.
For the optional garnish
Place the rhubarb in a small saucepan, along with water and sugar. Simmer over low heat until the rhubarb is soft, then strain the syrup into a small bowl, discarding the solids. Drizzle over the baked oatmeal to serve.