4-5 cups rhubarb, diced into 1" pieces
2 cups sugar
1/2 cup whole wheat flour
1 tsp vanilla extract
1/4 tsp sea salt
1/4 cup vegan margarine
1 cup rolled oats
1 cup pecans, finely chopped
1 cup whole wheat flour
1 tsp salt
1/4 tsp cinnamon
1/2 cup brown sugar
1/2 tsp vanilla extract
1/4 cup canola oil
Preheat oven to 400 F. Thoroughly oil a 9" or 10" cast iron skillet. You may also use a 9" square or round baking dish for this if cast iron is unavailable.
In a large bowl, combine the rhubarb, sugar, flour, vanilla, and salt. Let sit while you make the crust.
In a separate bowl, toss together the oats, pecans, flour, cinnamon, salt, and brown sugar. Add in the vanilla and oil, and stir until fully incorporated.
Pour rhubarb mixture into greased skillet in an even layer. Then pour the crisp mixture over the top of the rhubarb, spreading evenly. Lightly pat dough to create a flat surface.
Place skillet in preheated oven and bake for 45 minutes, until the topping is browned and the rhubarb begins to bubble out of the sides. Let cool for 10 to 15 minutes before serving.
Best served with vanilla vegan ice cream!