6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
5 to 6 cups rhubarb, trimmed and cut into 1½-inch pieces, tough strings removed
¼ cup turbinado sugar (raw sugar) — This is just what I had on hand
1 tablespoon fresh orange juice
1 teaspoon orange zest
¾ cup brown sugar
½ cup all-purpose flour
½ teaspoon cinnamon, or to taste
½ cup rolled oats
½ cup pecans
Crumble the pecan oat topping over the rhubarb mixture.
Bake for 45 to 50 minutes, or until brown and bubbling.