Rhubarb, pecan, oat crumble recipe

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.

INGREDIENTS

Crumble

3/4 cups all-purpose flour

1/2 cup rolled oats

1/2 cup packed brown sugar

1/2 cup chopped pecans

1/2 teaspoon fine sea salt

1/4 cup unsalted butter melted

Rhubarb filling

1 cup granulated sugar

2 tablespoons cornstarch

3 1/2 pounds rhubarb, trimmed and chopped into 1-inch pieces
(About 10 1/2 cups or 2 pounds, 6 ounces)

1 tablespoon pure vanilla extract

DIRECTIONS

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.

Serve warm with vanilla ice cream.

Your rhubarb filling!