Rhubarb, Oat, And Pecan Crumble Recipe

Name: Rhubarb, Oat, And Pecan Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter, at room temperature, for dish; Crumble; 3/4 cup all-purpose flour (3 3/4 oz.); 1/2 cup rolled oats (2 oz.); 1/2 cup packed brown sugar (3 3/4 oz.); 1/2 cup chopped pecans (2 1/8 oz.); 1/2 teaspoon fine sea salt; 1/4 cup unsalted butter, melted (2 oz.); Rhubarb Filling; 1 cup sugar (7 oz.); 2 tablespoons cornstarch; 3 1/2 lbs rhubarb, trimmed and chopped into 1-inch pieces (about 10 1/2 cups or 2 lb, 6 oz. prepped); 1 tablespoon pure vanilla extract

Servings: persons

1 tablespoon unsalted butter, at room temperature, for dish
Crumble
3/4 cup all-purpose flour (3 3/4 oz.)
1/2 cup rolled oats (2 oz.)
1/2 cup packed brown sugar (3 3/4 oz.)
1/2 cup chopped pecans (2 1/8 oz.)
1/2 teaspoon fine sea salt
1/4 cup unsalted butter, melted (2 oz.)
Rhubarb Filling
1 cup sugar (7 oz.)
2 tablespoons cornstarch
3 1/2 lbs rhubarb, trimmed and chopped into 1-inch pieces (about 10 1/2 cups or 2 lb, 6 oz. prepped)
1 tablespoon pure vanilla extract

1
Preheat the oven to 375u00b0.
2
Butter a 3-quart baking dish.
3
To make the crumble--mix the flour, oats, brown sugar, pecans, and salt together in a bowl.
4
Stir in the butter, then press the mixture together with your hands to form a few small clumps.
5
Put the topping in the freezer while you assemble the filling.
6
To make the rhubarb filling, rub the sugar and cornstarch together in a bowl, then add the rhubarb and vanilla and toss until evenly coated.
7
Transfer the rhubarb mixture into the prepared pan and scatter the crumble topping over the top.
8
Bake for about 45 minutes, or until the topping is golden and the filling bubbles up through the topping.
9
Cool for 20 minutes before serving.
10
Storage--the crisp is best served the day it is made, but any leftovers can be wrapped in plastic wrap and eaten for breakfast the next morning or kept at room temperature for 2-3 days.

684

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon unsalted butter, at room temperature, for dish, Crumble, 3/4 cup all-purpose flour (3 3/4 oz.), 1/2 cup rolled oats (2 oz.), and more.

Yes, Rhubarb, Oat, And Pecan Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb, Oat, And Pecan Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions