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Ingredientes
- 2/3 c. unsalted butter plus
- 1 Tbsp. unsalted butter softened
- 1 c. flour
- 1Â 1/2 c. light brown sugar - (packed)
- 1/2 c. toasted minced pecans
- 1/2 c. old-fashioned oats
- 1 tsp cinnamon
- 1 tsp grnd ginger
- 1/2 tsp allspice
- 1 tsp kosher salt
- 8 c. rhubarb in 1" pcs - (abt 2 3/4 lbs)
- 1/2 c. sugar
- 2 Tbsp. cornstarch
- Â Â Strawberry ice cream for serving
Direcciones
- Heat the oven to 375 degrees. Use 1 Tbsp. butter to generously grease the bottom and sides of a 13- by 9-inch baking dish.
- Combine the flour, brown sugar, pecans, oats, cinnamon, ginger, allspice and salt in a bowl. Add in the remaining butter and mix with your fingers or possibly a wooden spoon till well blended.
- Combine the rhubarb, sugar and cornstarch in a second bowl and mix well. Spread proportionately into the prepared pan. Crumble the topping proportionately over the rhubarb.
- Bake till the rhubarb is tender and the topping is crisp and browned, about 30 min. Serve warm or possibly hot, with ice cream.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 10 servings | |
| Calories 374 | |
| Calories from Fat 139 | 37% |
| Total Fat 15.94g | 20% |
| Saturated Fat 8.83g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 248mg | 10% |
| Potassium 292mg | 8% |
| Total Carbs 57.96g | 15% |
| Dietary Fiber 2.1g | 7% |
| Sugars 42.98g | 29% |
| Protein 2.48g | 4% |
