As promised, I am finally sharing this recipe! I had actually never heard of rhubarb until I met my husband when I was 19, apparently it grows best in northern climates and since I grew up in the south there wasn’t much rhubarb around. You may be able to find it in specialty stores, farmer’s markets or ask your local grocery store to carry it. He grew up in the north so his mom grew it in their yard and he ate it in pies, cakes, breads and this crisp. This recipe is actually adapted from his mom’s recipe because I wanted a gluten-free and less sugar version.
Now, about the sugar in this recipe, it is a lot but rhubarb is incredibly tart so you need to balance it out. If you want to reduce the sugar even more than I already have you can add a sweet fruit with it, like strawberries. But I seriously love the flavor of the rhubarb and want to taste it not the strawberries so I recommend using coconut sugar so you are not using the ultra processed white sugar.
1 cup oats
1/2 cup coconut sugar
3/4 cup chopped roasted pecans
1/2 tsp cinnamon
1/3 cup butter, melted
4 cup 1/2″ pieces chopped rhubarb
3/4 cup coconut sugar
1/2 tsp cinnamon
3 TBSP tapioca starch or corn starch
Preheat oven to 375*F.
Combine filling ingredients and 1/4 cup water and mix well. Pour into a 8x8x2 pan and set aside.
Combine all the topping ingredients in a separate bowl until crumbly and sprinkle evenly over filling.
Bake uncovered 35 minutes or until rhubarb is tender and topping is golden brown. Enjoy!
Wow your guests with this delicious yet easy dish! Let me know if you would like to see more rhubarb dishes, I have a few that are wonderfully delicious!
Happy baking and eating!