This is a no frills recipe which celebrates the tartness of rhubarb and is easier than pie to make. I am adding this to my blog just in case the butter and flour covered recipe card of mine disintegrates. Suffice it to say, it is a family favorite that we look forward to every spring!
By Inspired by the Seasons
- 4 c rhubarb cut into 3/4" pieces
- 1/3 c sugar
- 2/3rd c sugar
- 1 c flour
- 1/2 c cold butter, cubed
Preheat oven to 375 degrees. Grease bottom and sides of an 8x8 baking dish.
In a medium size bowl, combine rhubarb and sugar, set aside. For the topping, cut together butter, flour and sugar until small clumps form.
Add rhubarb to bottom of pan and crumble the topping over it. Bake in oven for 40-45 minutes until bubbly and top is golden brown. Coolfor 20 minutes before serving with ice cream or a whipped cream topping.