Rhubarb Crumble

By LDenvir

Ingredients

• 4 C (2 lb) rhubarb
• 1 1/2 C sugar
• 3/4 C flour
• Topping
• 1 stick butter cut into 8 pieces
• 1/2 C brown sugar
• 1/2 C or more pecans
• 1/2 C flour
• 1 t cinnamon

Preparation

Step 1

Pre heat oven to 400 degrees

Wash rhubarb and trim away green ends. Cut the stalks into 3/4 inch diagonal slices and place in buttered 9x13 pan. Sprinkle sugar and flour over the rhubarb and toss with your fingers.

Prepare topping by placing 8 T cold butter in work bowl of food processor. Add brown sugar, flour, and cinnamon and pulse until crumble. DO NOT over process. You want pea-size pieces of the mixture. What the processor turned off, remove opt and add nuts but do not process the nuts. pour over the rhubarb mixture and spread evenly over the top. Bake for 40-45 minutes, or until the crumble is well-browned and the rhubarb is bubbly. Allow to cool for a few minutes, but serve while still warm. Add a scoop of ice cream if desired.