Description
A warm and comforting rhubarb crisp with a nutty brown butter oat pecan streusel topping.
Ingredients
Scale
- 1 pound rhubarb, trimmed and cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup old-fashioned rolled oats
- 1/2 cup chopped pecans
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and browned
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the rhubarb, granulated sugar, 1/4 cup flour, lemon zest, 1/4 teaspoon cinnamon, and pinch of salt. Toss to combine and pour into an 8×8 inch baking dish.
- In a medium bowl, combine the 1 cup flour, brown sugar, oats, pecans, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Stir in the brown butter until coarse crumbs form.
- Sprinkle the streusel topping evenly over the rhubarb.
- Bake for 35-45 minutes, or until the topping is golden brown and the rhubarb is bubbly.
- Let cool slightly before serving.
Notes
- Serve warm with a scoop of vanilla ice cream.
- You can substitute other nuts like walnuts or almonds for the pecans.
- If your rhubarb is very tart, you may need to add a little more sugar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 40g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg