Rhubarb Crisp Tart


Crust:
  • 3/4 c. whole wheat flour
  • 3/4 c. rolled oats
  • 1/3 c. packed brown sugar
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 c. pecans -- chopped
  • 1/3 c. canola oil

Filling:
  • 3 c. chopped rhubarb
  • 1/2 c. sugar
  • 1/2 T. orange zest
  • 1 tsp. vanilla
  • 1 T. cornstarch
  • 2 T. water

Topping:
  • 1/3 c. whole wheat flour
  • 1/3 c. rolled oats
  • 1/3 c. packed brown sugar
  • 1/4 tsp. cinnamon
  • 2 T. melted butter

To make the crust, combine all of the crust ingredients in a bowl and toss together to mix. Press the mixture firmly into the bottom of a 10-inch tart pan sprayed with cooking spray. (If you do not have a tart pan, you can also use a 10-inch spring form pan.)

To make the filling, combine the rhubarb, sugar, orange zest and vanilla in a saucepan and heat over medium high heat, stirring frequently to avoid burning. When the mixture begin to bubble slightly, combine the cornstarch and water in a small bowl and add to the fruit stirring constantly until the mixture is thickened and the rhubarb is softened. Using a spatula, spread the fruit filling over the prepared crust.

To make the topping, combine all of the topping ingredients in a bowl and toss together to mix. Sprinkle the topping evenly over the filling and bake the tart for 30 minutes in a preheated 350 degree oven. Cool the tart for about 10 minutes, carefully run a knife around the edge of the pan and remove the collar. Cool completely before serving. Add a dollop of whipped cream, if desired.

  • Yields: 8-12 servings
  • Preparation Time: 45 minutes
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