Servings: 6
Crisp and toasty on top, luscious and sweet-tart underneath, these are a great no-fuss dessert for a casual dinner party.
Ingredients
- 2-1/4 oz. (1/2 cup) all-purpose flour
- 1/2 cup plus 2 Tbs. granulated sugar
- 1/4 cup rolled oats
- 1/4 cup finely chopped pecans
- 1/2 tsp. kosher salt
- 2-1/2 oz. (5 Tbs.) cold unsalted butter, cut into small pieces
- 1-1/2 lb. strawberries, hulled and quartered
- 1/2 lb. rhubarb, cut into 1/2-inch dice
- 3 Tbs. cornstarch
Nutritional Information
- Calories (kcal) : 310
- Fat Calories (kcal): 120
- Fat (g): 14
- Saturated Fat (g): 6
- Polyunsaturated Fat (g): 1.5
- Monounsaturated Fat (g): 4.5
- Cholesterol (mg): 25
- Sodium (mg): 100
- Carbohydrates (g): 46
- Fiber (g): 4
- Protein (g): 3
Preparation
- Position a rack in the lower third of the oven and heat the oven to 400°F.
- In a medium bowl, combine the flour with 1/4 cup of the sugar and the oats, pecans, and salt. Add the butter and rub into the dry ingredients between your fingers until the mixture has mostly pea-size pieces (don’t worry if it’s not uniform). Set aside.
- In a large bowl, toss the strawberries, rhubarb, cornstarch, and the remaining 6 Tbs. sugar. Divide the mixture among six 6-oz. ramekins and top with the oat mixture (the ramekins will be very full but the filling will cook down).
- Transfer the ramekins to a large foil-lined rimmed baking sheet and bake until golden brown and bubbling around the edges, 30 to 40 minutes. Transfer to a rack to cool for at least 10 minutes before serving.
Ingredient Spotlight
-
IN THIS RECIPERolled Oats
-
IN THIS RECIPEStrawberries
-
IN THIS RECIPERhubarb
-
FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (5 reviews)
-
PDXFoodie | 06/03/2020Followed the recipe exactly, and would not change a thing. This was a hit with the family-- including picky eaters! The rhubarb and strawberries are such a wonderful combo, and the topping complements the filling well.
-
txcook13579 | 04/15/2018
Excellent! I used 1 lb. of rhubarb and 1 lb of strawberries. I baked it in a 10" Corningware tart pan. Served with pour cream. It was perfect!
What We're Cooking Now
-
Collection17 Ideas for Sunday Grilling
-
CollectionFresh Corn Fast
-
Collection
Summer Gazpacho
-
![]()
CollectionThe Best Culinary Mashups
-
![]()
CollectionChopped Salads, Summer's Perfect Meal
-
![]()
CollectionOur 12 Best Summer Watermelon Recipes
-
![]()
CollectionA Dozen Desserts Inspired By Country Fairs
Double Check
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Write a Review