Simple Rhubarb Pecan Crisp Recipe

Growing up at the lake, we inherited a huge rhubarb plant when we bought our family cabin.  Every summer passers-by would knock on our door and ask if they could harvest some stalks for their own rhubarb crisp desserts.  My mom was not a fan of rhubarb so she always was happy to share with the strangers.

It wasn’t until my friend made a rhubarb crisp that I realized just how delicious rhubarb was!  Now, any time my mother-in-law or friends have extra, I happily take it and cut it up.  If I don’t have time to bake, I simply store it cut up in the freezer with the date and the measured amount written on the bag!

A friend brought over several stalks of rhubarb the other night so I decided to make a twist on the traditional rhubarb crisp and added pecans!  We are big fans of pecans around here and had some extras leftover in our pantry.  This recipe is the perfect size for 4-6 people and it always tastes best right out of the oven with a dollop of ice cream on top!  Do you love rhubarb desserts as much as we do?

 

Rhubarb Pecan Crisp Instructions

What you need –

Rhubarb Crisp Filling

4 cups chopped rhubarb (1/4 inch pieces)

1 cup sugar

1/4 cup flour

1/2 teaspoon cinnamon

Mix all ingredients together and place in a greased 8×8 square pan or small round cooking dish.

 

Pecan Crumble Topping

1/2 cup melted butter

1/2 cup quick oats

1 cup packed brown sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup finely chopped pecans

Mix together the crumble topping.  Work with your hands until it is a fine crumble.  Then, top the rhubarb crisp with the crumble topping.

Cooking Instructions

Pre-heat oven at 350 degrees.  Cook the crisp uncovered for 30-35 minutes.  The topping will turn light-brown and the filling will bubble on the sides.  Let cool for 10-15 minutes before serving.

Serving Instructions

Serve warm and you can top with whipped cream of a scoop of vanilla ice cream.  Serves 4-6 people.

 

Now, I am off to make another batch.  This recipe makes the perfect amount for a post-family dinner dessert.  If you want to make it for a crowd, I suggest doubling or tripling the recipe.  Cut up and freeze your rhubarb and whip this up any time you want a delicious summer treat!  What have you been whipping up lately?

I love all the fresh dessert options this time of year.  I also just made this simple strawberry shortcake, it’s another family favorite around here!!!  Now, my stomach is growling!

 

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