rhubarb brown sugar crumble

By barbell

Ingredients

• 1 tbsp unsalted butter, softened at room temp
• for the topping
• 1 cup flour
• 1 cup lightly packed brown sugar
• 1/2 cup old fashioned oats
• 1/2 tsp cinnamon
• 1/2 tsp kosher salt
• 8 tbsp cold unsalted butter, cut into small pieces
• for the filling
• 7 cups 1/3 inch think sliced rhubarb
• 1 cup lightly packed brown sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 2 tsp finely grated lemon zest- from medium lemon, using a rasp style grated
• 1/4 tsp kosher salt

Details

Servings 6

Preparation

Step 1

poition oven rack n center of the oven and heat to 350. grease an 8x8 inch pyrex baking dish with softened butter
make the topping: in a food processor, combine the flour, brown sugar, oats, sinnamon and salt and pulse several times to combine. add the cold butter and pulse until mixture has the texture of coarse meal and clumps together when tightly squeezed, about 1 minute.
make the filling: combine the rhubard, brown sugar, cornstarch, ;emon juice, ;emon zest and salt in a large bowl and stir with the spatula until evenly mixed. transfer the rhubarb mixture to the baking pan, and sprinkle with the topping evenly over the fruit. the pan will be full, but crumble will settle as it bakes. bake until the topping is lightly browned, the rhubarb is tender - probe in the center with a skewer to check- and the juices are bubbling thickly around the edges, 45 - 60 minutes. transfer to a rack to cookl to warm or room temperature and allow the juicves to thicken, at least one hour.