Rhubarb Crumble
A deliciously sweet rhubarb crumble. You can make extra streusel to smash around the bottom and sides to form a crust. The crumble on the top is extremely delicious!
diced rhubarb
3
cups
white sugar
1 ¼
cups
all-purpose flour
2
tablespoons
egg
1
large
ground cinnamon
½
teaspoon
all-purpose flour
1 ½
cups
packed light brown sugar
1
cup
quick-cooking oats
1
cup
ground cinnamon
½
teaspoon
butter
1
cup
 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish.
  Mix 1 1/2 cups flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.
  Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.
