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Rhubarb-pecan crisp

Time 50 minutes
Yields Serves 8 to 10
Rhubarb-pecan crisp
(Wally Skalij/Los Angeles Times)
1

Heat the oven to 375 degrees. Use 1 tablespoon butter to generously grease the bottom and sides of a 13-by-9-inch baking dish.

2

Combine the flour, brown sugar, pecans, oats, cinnamon, ginger, allspice and salt in a bowl. Add the remaining butter and mix with your fingers or a wooden spoon until well blended.

3

Combine the rhubarb, sugar and cornstarch in a second bowl and mix well. Spread evenly into the prepared pan. Crumble the topping evenly over the rhubarb.

4

Bake until the rhubarb is tender and the topping is crisp and browned, about 30 minutes. Serve hot or warm, with ice cream.


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