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Servings: 16

Weight Watcher Smart Points: 15

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Ready In: 40 Minutes


  • ½ teaspoon baking soda
  • 1 cup brown sugar
  • 1 cup butter, cut into small pieces
  • 2 Tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¾ cup chopped nuts (I used pecans)
  • 3 cups chopped rhubarb
  • 1½ cups rolled oats
  • ½ teaspoon salt
  • 1½ cups sugar
  • 1 teaspoon vanilla
  • ¼ cup water
  • 1½ cups white whole wheat flour (all purpose also works fine)


  1. Preheat the oven to 350 degrees
  2. Grease a 9 x 13 inch baking dish.In a medium sized bowl combine nuts, oats, flour, brown sugar, salt, soda, and cinnamon
  3. Add the pieces of butter and use two forks, a pastry cutter, or your fingers to blend the butter and oat mixture together until crumbly
  4. I’ll be honest, this is one of my least favorite kitchen tasks
  5. I usually start with the pastry cutter then give up and go for the messier (but easier and faster) finger method
  6. Set aside.Combine rhubarb, sugar, cornstarch, water, and ginger in a small saucepan
  7. Bring to a boil, then reduce heat to medium low and allow to cook, uncovered, until rhubarb begins to break down and mixture is a translucent pink color (about 15 minutes)
  8. Stir in vanilla
  9. Remove from heat.Press half of the crumble mixture into the prepared pan
  10. Pour all of the rhubarb mixture over the crust
  11. Top with remaining crumble
  12. Bake in the preheated oven for 20-25 minutes, or until crust is golden.

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