Alaska Rhubarb Crumble
Ingredients
Topping
- 1 cup all-purpose flour
- 1 cup lightly packed brown sugar
- 1/2 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- sea salt
- 1/2 cup (1 stick) butter, cut into small pieces
Filling
- 7 cups fresh rhubarb (about 2 lbs) sliced 1/3 inch-thick
- 1 cup lightly packed brown sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- sea salt
Instructions
Topping
- In a food processor, combine flour, brown sugar, oats, cinnamon and ®˘ teaspoon salt. Pulse several times to combine. Add the cold butter and pulse again until the mixture has the texture of course meal and clumps together when squeezed lightly, about 1 minute.
Filling
- Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest and teaspoon salt in a large bowl. Stir with a spatula until evenly mixed. Transfer the rhubarb mixture to the baking dish and sprinkle the topping evenly over the fruit; the pan will be very full, but the crumble will settle as it bakes.
To Assemble
- Preheat your oven to 350˚F. Evenly coat an 8 x 8-inch baking dish with nonstick cooking spray. Bake until the topping is lightly browned, the rhubarb is tender (probe in the center with a skewer to check) and the juices are thick and bubbly around the edges, 45 minutes to an hour. Transfer to a rack to cool and to allow the juices to thicken, at least 15 minutes.
