Rhubarb Brown Sugar Crumble

We love rhubarb is this house!  Our favorite recipe for it is the Rhubarb Crumb Bars, but this one was no slouch either.  I used frozen rhubarb that I thawed for 2 days in the refrigerator because the frozen was half the price.  I don't know if was why it was a bit wetter than I expected, but we still loved it. It doesn't look very pretty.  Some of us had it with ice cream some of us didn't.  The choice is yours:)


Rhubarb Brown Sugar Crumble
 
1 Tablespoon Unsalted Butter At Room Temp
For the topping:
4 -1/2 oz. (1 cup) all-purpose flour
1 Cup lightly packed light brown sugar
1/2 Cup old-fashioned oats
1/2 Tsp ground cinnamon
1/4 Tsp kosher salt
4 Oz (8 Tbs.) cold unsalted butter cut into small pieces
For the filling:
7 Cup 1/3-inch-thick sliced rhubarb (about 2 lb.)
1 Cup lightly packed light brown sugar
1/4 Cup cornstarch
1 Tbs. fresh lemon juice
2 Tsp finely grated lemon zest (from 1 medium lemon, using a rasp-style grater)
1/4 Tsp kosher salt
Position a rack in the center of the oven and heat the oven to 350F.
Grease an 8x8-inch Pyrex baking dish with the softened butter.
Make the topping: In a food processor, combine the flour, brown sugar,
oats, cinnamon, and salt and pulse several times to combine. Add the
cold butter and pulse until the mixture has the texture of coarse meal
and clumps together when squeezed lightly, about 1 minute.~
Make the filling: Combine the rhubarb, brown sugar, cornstarch, lemon
juice, lemon zest, and salt in a large bowl and stir with a spatula
until evenly mixed. Transfer the rhubarb mixture to the baking pan, and
sprinkle the topping evenly over the fruit; the pan will be very full,
but the crumble will settle as it bakes.
Bake until the topping is lightly browned, the rhubarb is tender (probe
in the center with a skewer to check), and the juices are bubbling
thickly around the edges, 45 to 60 minutes. Transfer to a rack to cool
to warm or room temperature and to allow the juices to thicken, at least
1 hour.