Ingredients
For the filling:
4 cups rhubarb, chopped into 1-inch pieces
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
For the crumble topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup cold butter, cubed
Instructions
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Preheat oven to 375°F (190°C). Grease a 9-inch baking dish.
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In a bowl, toss the chopped rhubarb with sugar, cornstarch, cinnamon, and vanilla extract. Pour into the prepared baking dish.
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In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Add cubed butter and use a pastry cutter or your fingers to mix until the topping resembles coarse crumbs.
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Sprinkle the crumble topping evenly over the rhubarb mixture.
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Bake for 35–40 minutes, or until the filling is bubbling and the topping is golden brown.
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Let cool slightly before serving warm with vanilla ice cream or whipped cream.