 | | Directions |
- Preheat oven to 375 degrees.
- To make filling, put rhubarb, sugar 1/4 C flour and vanilla into a 9x13 baking dish, toss well to combine, set aside.
- To make crumble topping, put remaining 1 C flour, brown sugar, butter, and salt into a large bowl and toss well.
- Using fingertips, rub butter into dry ingredients until mixture is crumbly. Spread crumble over rhubarb filling in baking dish.
- Bake until golden and bubbly about 30 minutes. Serve warm with ice cream.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: 9 x 13 baking dish
|  | | Ingredients | | - | | 2 pounds rhubarb, cut into 1/2 inch pieces (6 cups) |
| - | | 1 1/4 cups sugar |
| - | | 1 1/4 cups flour |
| - | | 1 teaspoon vanilla |
| - | | 1 cup light brown sugar |
| - | | 1 stick unsalted butter, cut into small pieces |
| - | | 1/2 teaspoon salt |
| - | | vanilla ice cream (optional) |
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