Our sweet neighbor brought us over a batch of rhubarb this week! She has it growing in mounds in her backyard and I’m so grateful that she shares it with us. I’m hoping I can grow something in my garden worth gifting in return!
So thanks to her, we my husband made our first rhubarb crumble and I just have to say – it’s yum-ble! We found the recipe in this delicious cookbook – Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More. The authors and geniuses behind the book are out of Portland, Oregon and it is a very cool book if you like to bake and you’re a fruit fan.
Rhubarb, Pecan, and Oat Crumble
Author: Heather
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
- Preheat oven to 375 F.
- Butter a 3-quart baking dish. I used a 9 x 13 Pampered Chef stoneware casserole dish.
- 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.
- To make rhubarb filling – rub the granulated sugar and cornstarch together in a bowl. Add rhubarb and vanilla and toss until evenly coated.
- Transfer rhubarb mixture into prepared pan. Spread crumble topping on top of rhubarb filling.
- 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.
- Serve warm with vanilla ice cream.
Recipe credit: Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More.
What’s your favorite rhubarb recipe?
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