Glenn's Rhubarb Crumble

I modified this recipe with an extra 1/4 cup white sugar. I also added a modifier so that you can make extra streusel to smash around the bottom and sides to form a crust. The crumble on the top is extremely delicious!

Original recipe makes 1 9×13-inch baking dish

Ingredients

3 cups diced rhubarb
1 1/4 cups white sugar
2 tablespoons all-purpose flour
1 large egg
1/2 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 cup packed light brown sugar
1 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1 cup butter

PREP

15 mins
COOK

40 mins
READY IN

55 mins

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-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 cup 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.