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