Ingredients
FOR THE CRUST:
1 cup Flour
2 Tablespoons Sugar
½ teaspoons Salt
½ cups Butter, Cut Into Pats
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FOR THE RHUBARB FILLING:
3 cups Rhubarb, Cut Into 1/2 Inch Chunks
¾ cups Sugar
2 Tablespoons Corn Starch
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FOR THE CRUMB TOPPING:
¾ cups Flour
¾ cups Oats
½ cups Brown Sugar
½ teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Butter, Cut Into Pats
Preparation Instructions
Preheat oven to 375 degrees.
For the crust, combine flour, sugar and salt in a bowl. Add the butter and using a pastry cutter, work ingredients until well combined. The dough will be crumbly. Press crust into an 8×8 glass pan with your fingers or the bottom of a measuring cup.
For the rhubarb filling, combine rhubarb, sugar and cornstarch in a bowl and dump over the crust, speading until even.
Last, for the crumb topping, combine flour, oats, brown sugar, baking powder and salt in a bowl. Cut butter into pats and with your hands, work the butter into the dry ingredients until it is combined and crumbly. Then break mixture into little crumbs over the top of the rhubarb, speading evenly over the top. (Crumb topping courtesy of the Pioneer Woman and the apricot bar recipe.)
Bake for 40 minutes if you have fresh rhubarb; mine was frozen, so I ended up baking it for 60 minutes. When entire top is nice and golden brown, pull it out of the oven and dig in immediately! Serve with a big scoop of vanilla ice cream if you’re into that.
Enjoy!
