Rhubarb Brown Sugar Crumble

Rhubarb Brown Sugar Crumble
Photo by Scott Phillips

Ingredients

  • 1 cup lightly packed light brown sugar
  • ½ tsp. ground cinnamon
  • 1 Tbs. fresh lemon juice
  • 1 cup lightly packed light brown sugar
  • 4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces
  • 7 cups 1/3-inch-thick sliced rhubarb (about 2 lb.)
  • ¼ cup cornstarch
  • + 6 more ingredients
    • ¼ tsp. kosher salt
    • 1 Tbs. unsalted butter, softened at room temperature
    • ¼ tsp. kosher salt
    • 2 tsp. finely grated lemon zest (from 1 medium lemon, using a rasp-style grater)
    • 4-½ oz. (1 cup) all-purpose flour
    • ½ cup old-fashioned oats

Position a rack in the center of the oven and heat the oven to 350°F. Grease an 8x8-inch Pyrex baking dish with the softened butter.

View full recipe at Fine Cooking

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