Rhubarb-Brown Sugar Crumble

By khojnicki

Ingredients

• Topping:
• 1 tbsp unsalted butter, softened
• 4 1/2 oz. all purpose flour
• 1 c lightly packed light brown sugar
• 1/2 c old fashioned oats
• 1/2 tsp ground cinnamon
• Kosher salt
• 4 oz. cold unsalted butter, cut into small pieces
• Filling:
• 7 c 1/3" sliced rhubarb
• 1 c lightly packed light brown sugar
• 1/4 c cornstarch
• 1 tbsp fresh lemon juice
• 2 tsp finely grated lemon zest
• Kosher salt

Details

Servings 6

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 350 degrees F. Grease an 8" square glass pan with the softened butter.

Topping:
In a food processor, combine the flour, brown sugar, oats, cinnamon and 1/4 tsp salt and pulse several times to combine. Add the cold butter and pulse until the mixture has the texture of coarse meal and clumps together when squeezed lightly, about 1 minute.

Make the filling:
Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest and 1/4 tsp salt in a large bowl and stir with a spatula until evenly mixed. Transfer the rhubarb mixture to the baking dish and sprinkle it with the topping.

Bake until the topping is lightly browned, the rhubarb is tender and the juices are bubbling, thickly around the edges, 45-60 mins. Transfer to a rack to cool, about 1 hour.