yield: 6 SERVINGS prep time: 10 MINUTES bake time: 25 MINUTES total time: 35 MINUTES Ingredients
Ingredients for the topping:
6 oz flour (1 1/4 cups) (substitute with oat flour (process or blend rolled oats) for a flour alternative)
4 oz butter (one stick)
2 oz sugar (1/4 cup)
approximately 12 to 16 oz or 1 1/2 to 2 cups of partially cooked rhubarb, with sugar added (to your taste) enough for a pie dish -note, you don't need to add corn starch for this dish
Crumble Topping Directions:
Cut the butter into the flour with two knives, then rub with your fingers until you have a crumble texture, then stir in the sugar.
To Make the Rhubarb Crumble:
1. Place the filling in the bottom of a 9" pie dish or 8"x 8" pan.
2. Sprinkle the topping on the rhubarb.
3. Bake at 400°F (205°C) for about 25 minutes or until golden brown. Spoon into dishes and serve warm, but I'd highly recommend serving it with piping hot custard!