Rhubarb Crisp with Pecans
When I claimed this was the best rhubarb crisp ever, I wasn't exaggerating. The crisp topping was perfection and the rhubarb still tart!
1 cup brown sugar
1/2 cup oats
1/2 cup flour plus 1 T
1 cup pecan pieces
3/4 cup butter (I used butter blend)
about 4 cups chopped rhubarb
Preheat oven to 350°. Spray an 8" square pan with cooking spray. Set aside.
In a medium bowl, combine brown sugar, oats, 1/2 cup flour, pecans and butter with a fork til it resembles coarse crumbs. Set aside.
Add rhubarb to prepared pan. Stir in 1 T flour.
Dollop topping over rhubarb.
Bake about 40 minutes or til topping is golden brown and rhubarb is bubbling. Let rest 10 minutes or so before serving.
1 cup brown sugar
1/2 cup oats
1/2 cup flour plus 1 T
1 cup pecan pieces
3/4 cup butter (I used butter blend)
about 4 cups chopped rhubarb
Preheat oven to 350°. Spray an 8" square pan with cooking spray. Set aside.
In a medium bowl, combine brown sugar, oats, 1/2 cup flour, pecans and butter with a fork til it resembles coarse crumbs. Set aside.
Add rhubarb to prepared pan. Stir in 1 T flour.
Dollop topping over rhubarb.
Bake about 40 minutes or til topping is golden brown and rhubarb is bubbling. Let rest 10 minutes or so before serving.
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