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.http://media-files.gather.com/images/d486/d890/d745/d224/d96/f3/full.jpg

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