05/29/2026
Brown Butter Rhubarb Pecan Crisp
Golden Brown Butter Rhubarb & Toasted Pecan Crumble
Ingredients:
For the filling:
4 cups rhubarb, chopped into 1-inch pieces
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the topping:
1 cup all-purpose flour
1 cup rolled oats
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter
1 cup pecans, roughly chopped
Directions:
Preheat the oven to 350°F (175°C).
In a large bowl, toss the chopped rhubarb with granulated sugar, cornstarch, and vanilla extract until well combined. Set aside.
To make the topping, melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 4-5 minutes. Remove from heat and immediately transfer to a mixing bowl to prevent burning.
Add the flour, oats, brown sugar, cinnamon, and salt to the browned butter. Stir until the mixture is crumbly and evenly combined. Fold in the chopped pecans.
Transfer the rhubarb filling to a 9x9-inch baking dish or similar oven-safe dish. Evenly sprinkle the pecan topping over the rhubarb.
Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbling. Allow to cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 320 kcal per serving | Servings: 6 servings
Brown Butter Rhubarb Pecan Crisp
Golden Brown Butter Rhubarb & Toasted Pecan Crumble
Ingredients:
For the filling:
4 cups rhubarb, chopped into 1-inch pieces
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the topping:
1 cup all-purpose flour
1 cup rolled oats
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter
1 cup pecans, roughly chopped