Rhubarb Butter Crunch

Ingredients and Weight:

• 1 cup (140g) plain flour
• ½ cup (100g) light brown sugar
• 1/2 teaspoon (2.5g) ground cinnamon
• ¼ teaspoon (1g) salt
• 8 tablespoons (113g) unsalted butter, cut into small cubes and chilled
• 4 cups (600g) rhubarb, chopped
• 1 cup (200g) sugar
• 1/4 cup (40g) cornstarch
• 1/4 teaspoon (1g) grated nutmeg

Preparation Time:

20 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the flour, brown sugar, cinnamon, and salt. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Press half of the crumb mixture into the bottom of an 8x8-inch baking dish.
3. In a separate bowl, whisk together the rhubarb, sugar, cornstarch, and nutmeg. Spread the rhubarb mixture over the crumb crust. Sprinkle the remaining crumb mixture evenly over the rhubarb.
4. Bake for 25-30 minutes, or until the top is golden brown and the rhubarb is bubbling.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 340
• Fat: 15g
• Carbohydrates: 50g
• Protein: 3g

Dish Characteristics:

• Sweet and tart
• Buttery and crunchy topping
• Tender rhubarb filling
• Perfect for breakfast, brunch, or dessert

User Comments:

• "This is the best rhubarb dessert I've ever had! The topping is crispy and buttery, and the rhubarb is perfectly tart and sweet."
• "I love that this recipe uses fresh rhubarb. It's so delicious and flavorful."
• "I'm not usually a fan of rhubarb, but this recipe changed my mind. It's so good!"

Special Precautions and Tips:

• If you can't find fresh rhubarb, you can use 3 cups (450g) of frozen rhubarb instead.
• To make the dish gluten-free, use gluten-free flour.
• To make the dish vegan, use vegan butter and dairy-free milk.
• Let the butter crunch cool slightly before serving so it doesn't fall apart.