Ingredients:

  • 4 cups (500g) fresh rhubarb, trimmed and cut into 1/2-inch pieces
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (15g) all-purpose flour, plus more if rhubarb is very juicy
  • 1 teaspoon (5 ml) vanilla extract
  • 1/4 teaspoon (1.25 ml) ground cinnamon (optional)
  • 1 tablespoon (15 ml) lemon juice
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 teaspoon (2.5 ml) ground cinnamon
  • 1/4 teaspoon (1.25 ml) salt
  • 1/2 cup (115g) cold unsalted butter, cut into 1/2-inch cubes

Instructions:

  1. In a large bowl, gently toss rhubarb with granulated sugar, flour, vanilla extract, cinnamon (if using), and lemon juice.
  2. Pour the rhubarb mixture into the prepared baking dish, spreading it evenly.
  3. In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt.
  4. Cut in the cold butter using a pastry blender or your fingertips, until the mixture resembles coarse crumbs.
  5. Sprinkle the crumble topping evenly over the rhubarb filling.
  6. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling.
  7. Let cool slightly before serving. This allows the filling to thicken a bit.