From Magnolia Grill, Lunenburg NS via Occasions Magazine Spring 2011
Prep time: 10 minutes
Bake time: 45 minutes or so
NOTE: I only had 3 cups of rhubarb, so I used a small loaf pan. Even though I cut the rhubarb in half , I did not reduce the amount for anything else. It still was sweet and tangy and delicious.
6 cups rhubarb, chopped (the redder the rhubarb the sweeter it is)
¾ cup sugar
¼ cup flour
¼ tsp grated nutmeg (I grated some Tonka bean)
2 tbsp lemon juice
1/3 cup white flour
½ cup rolled oats
1/3 cup dark brown sugar
½ cup chopped toasted pecans
1 tsp grated lemon zest
¼ tsp cinnamon
1/3 cup butter, melted
1. Preheat oven to 400°F/200°C
2. Combine all the filling ingredients in a medium bowl, mix well and place in a buttered 8”x8” square baking dish.
3. Combine all the topping ingredients, except for the melted butter, in a medium sized bowl. Mix well and then add the melted butter and mix again. Spread over the rhubarb filling and bake for 15 minutes.
4. Lower the temperature to 350°F/160°C or until the crust is golden bubbling around the edges.
Serve hot with ice cream – my favorite being vanilla.