Rhubarb and Oatmeal Breakfast Casserole | Oregonian Recipes
Although the amount of brown sugar may seem like a lot, the final dish tastes just barely sweet due to the tartness of the rhubarb. In fact, a little drizzle...
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Square baking dish
- Aluminum foil
- Grater
- Chef's knife
- Cutting board
- Spoon
- Spatula
Ingredients
- 1 egg, beaten
- 3/4 cup firmly packed brown sugar (divided)
- 1 1/2 teaspoons ground cinnamon (divided)
- 1 1/2 cups almond milk
- 1 1/2 cups gluten-free oatmeal
- 1/2 teaspoon baking powder
- 3/4 pound trimmed rhubarb, cut into 3/4-inch-thick slices
- Pinch salt
- 2 teaspoons vanilla extract
- Grated zest of 1 orange
- Maple syrup, for serving (optional)
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