Rhubarb Crumble

Delicious use for my unending supply of fresh rhubarb. It was quick to make and had really nice flavour. I ran into problem with the pan size too, calling it a "crumble" I pictured it in more of a casserole dish, spooned out with ice cream. I also wanted to be able to bake it in a countertop (toaster) oven to save turning on my regular oven. So the bottom layer was mushy, as you might expect, but not necessarily in a bad way, everyone seemed to enjoy it. I will try again using a cookie sheet as the recipe calls for, and if it turns out more like a bar than a crumble, that'll be OK because it will still taste great.

I didn't know what size cookie sheet to use for this, so I halved the recipe & made it in my small bar cookie pan (Pampered Chef stoneware), sprayed with non-stick cooking spray. The pan still seemed too large for the recipe so I made a dam with aluminum foil halfway across the pan & patted the crumble into just half of the pan. It was still a little thin feeling, but I know next time I'll just make the full recipe & can still use the bar cookie pan. I don't have any cookie sheets with sides, but that would be a must with this recipe, as the syrup would run right off the edge of a flat pan. The instructions don't say how long to cook the syrup either, so I boiled it hard & stirred for 2 minutes before pouring it over the rhubarb. It baked for the full 60 minutes and the final result tastes wonderful! Sweet & tart, crunchy & chewy. It's a very beautiful dessert! Thanks for sharing the recipe, CJAY! Made & enjoyed for June's Photo Forum event Undercover: Pies & Tarts.