Rhubarb Crumble

• 2 lbs rhubarb, chopped into 1/2 in pieces
• 1/4 cup sugar (superfine)
• 1 tablespoon butter
• 1 tablespoon vanilla extract
• 1 tablespoon cornstarch
• For the Crumble Topping
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, cold and diced
• 3 tablespoons vanilla sugar (can substitute ordinary sugar)
• 3 tablespoons brown sugar

1. Place a baking sheet in the oven and preheat the oven to 375u0b0F
2. Heat the rhubarb in a pan on medium to medium low with the 1/4 sugar, 1 T butter, vanilla, and cornstarch for about 5 minutes, until the rhubarb is glossy and everything has melted together. Transfer to an 8 1/2 in pie plate (approx. 1 1/2 in deep).
3. To make the crumble topping, place the flour and baking powder in a bowl and rub in the butter until it is thoroughly combined, with a texture like soft crumbs.
4. Using a fork, stir in the sugars. Spread evenly over the fruit, attempting to cover all of it. (Exposed parts will bubble up). Bake on the sheet for 35-45 minutes. It's okay if it bubbles over a bit, this is what the pan is for.).

rhubarb, sugar, butter, vanilla, cornstarch, topping, flour, baking powder, unsalted butter, vanilla sugar, brown sugar

Taken from www.food.com/recipe/rhubarb-crumble-227063 (may not work)