¾cupall-purpose flourcan use a gluten-free flour blend
¾cupbrown sugar
⅛tspsalt
Optional: 1 tsp cinnamon, ¼ tsp ground cloves
Instructions
Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9x13'' or similar) casserole dish.
Filling: Stir together all Filling ingredients. Transfer to prepare casserole dish.
Topping: Cut cold butter into small cubes. In a large bowl, combine all Topping ingredients, using a pastry cutter or your fingers to work the butter into the ingredients (it's finished when the dough is crumble and pea-sized). Spoon evenly over the rhubarb filling.
Bake: On the middle rack, bake for 30 to 45 minutes, or until top is golden brown and rhubarb filling is bubbling.
Serve: Let cool slightly thens serve warm with ice cream or whipped cream.
Video
Notes
*If using salted butter, omit the 1/8 tsp of saltStore any leftover crisp in an airtight container in the refrigerator. It can be enjoyed chilled or reheated in the oven or microwave before serving.