Rhubarb, Pecan, and Oat Crumble
 
 
Author:
Recipe type: Dessert
Ingredients
Crumble
  • ¾ cups all-purpose flour
  • ½ cup rolled oats
  • ½ cup packed brown sugar
  • ½ cup chopped pecans
  • ½ teaspoon fine sea salt
  • ¼ cup unsalted butter melted
Rhubarb filling
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 3½ pounds rhubarb, trimmed and chopped into 1-inch pieces
  • (About 10½ cups or 2 pounds, 6 ounces)
  • 1 tablespoon pure vanilla extract
Instructions
  1. Preheat oven to 375 F.
  2. Butter a 3-quart baking dish. I used a 9 x 13 Pampered Chef stoneware casserole dish.
  3. To make crumble – mix flour, oats, brown sugar, pecans and salt together in a bowl. Stir in butter, then press mixture together with hands to form a few small clumps. Put topping in freezer while you make the rhubarb filling.
  4. To make rhubarb filling – rub the granulated sugar and cornstarch together in a bowl. Add rhubarb and vanilla and toss until evenly coated.
  5. Transfer rhubarb mixture into prepared pan. Spread crumble topping on top of rhubarb filling.
  6. Bake for about 45 minutes or until topping is golden and your rhubarb filling starts to bubble through the topping. Cool 20 minutes before serving.
  7. Serve warm with vanilla ice cream.
Recipe by A Happy Hive at https://ahappyhive.com/rhubarb-pecan-oat-crumble/