Ingredients
225 g plain flour
175 g chilled butter, cubed
100 g caster sugar (plus 175 g for the rhubarb)
900 g rhubarb, trimmed and wiped clean
3 tbsp plain flour (extra, for dusting the rhubarb)
Steps
Preheat the oven to 190°C.
Make the topping: in a large bowl, rub the chilled butter into the 225 g flour using your fingertips until the mixture resembles coarse breadcrumbs. Stir in 100 g caster sugar.
Prep the rhubarb: cut the rhubarb into 2.5 cm pieces. Toss the rhubarb pieces with 175 g caster sugar and 3 tbsp flour in a large bowl until evenly coated.
Assemble: spread the sugared rhubarb evenly in a baking dish (a 9x12 inch dish works well). Scatter the crumble topping over the rhubarb, covering it completely.
Bake for 45-50 minutes until the rhubarb is bubbling up around the edges and the topping is golden brown and crisp.
Remove from the oven and let cool for 5-10 minutes before serving.