Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rhubarb, Oat, and Pecan Crumble Recipe
    Lost? Site Map

    Rhubarb, Oat, and Pecan Crumble

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    ratherbeswimmin''s Note:

    In 'Rustic Fruit Desserts' by Cory Schreiber and Julie Richardson

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Crumble

    Rhubarb Filling

    Directions:

    1. 1
      Preheat the oven to 375°.
    2. 2
      Butter a 3-quart baking dish.
    3. 3
      To make the crumble--mix the flour, oats, brown sugar, pecans, and salt together in a bowl.
    4. 4
      Stir in the butter, then press the mixture together with your hands to form a few small clumps.
    5. 5
      Put the topping in the freezer while you assemble the filling.
    6. 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. 7
      Transfer the rhubarb mixture into the prepared pan and scatter the crumble topping over the top.
    8. 8
      Bake for about 45 minutes, or until the topping is golden and the filling bubbles up through the topping.
    9. 9
      Cool for 20 minutes before serving.
    10. 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.

    Browse Our Top Cobblers and Crisps Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Rhubarb, Oat, and Pecan Crumble

    Serving Size: 1 (219 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 300.4
     
    Calories from Fat 93
    31%
    Total Fat 10.3 g
    15%
    Saturated Fat 4.1 g
    20%
    Cholesterol 15.2 mg
    5%
    Sodium 127.3 mg
    5%
    Total Carbohydrate 50.2 g
    16%
    Dietary Fiber 4.0 g
    16%
    Sugars 32.8 g
    131%
    Protein 3.5 g
    7%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites