is a simple and delicious rustic dessert. This recipe is gluten-free, but you can easily use regular all-purpose flour if gluten isn't an issue. I like to serve it warm with whipped cream or a scoop of ice cream.
Stir chopped rhubarb, lemon juice, granulated sugar, and cornstarch.
Place all topping ingredients in a bowl and rub with hands to combine.
Spread rhubarb into an even layer inside a buttered baking tin.
Sprinkle toping evenly over rhubarb and bake for 40 to 45 minutes.
Cool for 15 minutes on a wire rack then serve warm with ice cream.
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