Rhubarb crumble is like a crisp, only "crumblier". This recipe uses garden-fresh rhubarb, orange juice, cinnamon, butter, and a buttery oat topping.
3 cups chopped rhubarb2 tablespoons orange juice3/4 cup granulated sugar1/4 teaspoon cinnamon1 tablespoons butter, cut in small pieces1/4 cup melted butter1/3 cup brown sugar2/3 cup sifted all-purpose flour1/8 teaspoon salt1/4 teaspoon baking soda2/3 cup quick cooking oats
Arrange diced rhubarb in a buttered 8-inch square baking dish. Sprinkle with orange juice, 3/4 cup sugar, cinnamon, then dot with the 1 tablespoon of cut up butter. Combine melted butter with brown sugar. Sift together the flour, salt, and baking soda; mix with oats. Combine the flour oat mixture with the brown sugar and melted butter mixture. Spread over rhubarb. Bake at 375 degrees for 40 minutes. Serve warm, with ice cream or whipped cream.
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