Rhubarb, oat, and pecan crumble from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson

  • rolled oats
  • pecans
  • rhubarb
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lkgrover on July 19, 2015

    Made with 1 lb, 12 oz of fresh rhubarb, in a 9 x 13 baking pan. Used the amounts specified in the cookbook for all the other ingredients. Delicious!

  • TrishaCP on December 07, 2014

    This recipe caught my eye as I am in the midst of a freezer/pantry purge. While not groundbreaking, it was delicious. I made this with frozen rhubarb and frozen strawberries (about half each) that I let thaw prior to baking. (Didn't have enough rhubarb and I had strawberries to use up.) I reduced the sugar in the fruit from 1 cup to 1/2 cup, plus 2 tablespoons, since it was no longer an all rhubarb crumble. That was the right decision- it was mildly sweet. The topping with the oats and pecans was delicious with the fruit.

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