- 3 tablespoons old fashion oats
- 3 tablespoons flour
- 3 tablespoons brown sugar
- 3 tablespoons pecans chopped
- 2 tablespoons butter Extra for greasing the custard cups
- 1 1/2 cups rhubarb
- 1/2 cup sugar
- 2 tablespoons flour
- 1/4 teaspoon cinnamon
In a medium bowl combine the oats, flour, brown sugar, and pecans.
Add the butter and cut in using a pastry cutter, a fork, or your finger and mix until large crumbs form. Set aside.
Clean the rhubarb and cut the stalks into 1/2 inch pieces.
In a large bowl add the prepared rhubarb, sugar, flour, and cinnamon. Mix until well combined and juice is starting to form.
Divide the rhubarb mixture between the two prepared custard cups.
Sprinkle the crumble over the top of the rhubarb mixture, dividing it evenly. Place the custard cups on a baking dish.
Place in the preheated oven for 18 to 20 minutes or until the rhubarb mixture is bubbling and the crumble is golden brown.
Remove the crisp from the oven and set them on a cooling rack to cool.
Nutrition information is an estimate and may vary with the brands of ingredients used.
- The rhubarb does not have to be peeled, but I like to take the skin off of the rhubarb when I bake with it.
- Cut the rhubarb into 1/2 inch pieces for this recipe.
- Never use the leaves of the rhubarb, they are poisonous.
- Use a sturdy baking pan to put the ramekins/custard cups on for baking.
- Serve the crisp with a scoop of vanilla ice cream.
- If the dessert is not eaten after it is cooled, store it in the refrigerator.
Calories: 460kcal | Carbohydrates: 83.5g | Protein: 3.5g | Fat: 14.7g | Saturated Fat: 7.6g | Cholesterol: 31mg | Sodium: 90mg | Potassium: 325mg | Fiber: 2.8g | Sugar: 64.3g | Calcium: 102mg | Iron: 1mg