Prep Time: 15 minutes

Cook Time: 40 minutes

Serving: makes 9 x 13 Cake pan size

A Word From The Cook

An amazing option for fresh Rhubarb.    This recipe is all Canadian!

Ingredients

Rhubarb:

• 3 Cups diced Rhubarb (about 4-5 stalks)
• 1 Cup white sugar
• 3 tablespoons G.F. 1-for-1 Flour (I prefer the Anita’s Mill – it’s Canadian)

Crumble:

• 2 sticks of butter (1 Cup) softened to room temperature
• 1 1/2 cups G.F. 1-for -1 flour
• 1 cup packed brown sugar
• 1 cup G.F Oats

Instructions

Rhubarb Muffins

1. Pre-heat oven to 375° F
2. Lightly grease a 9 x 13 inch baking dish
3. In a large mixing bowl, combine the diced Rhubarb, 3 Tbsp Flour and white sugar.  Stir to coat well and spread evenly on the bottom of the prepared baking dish
4. Using a pastry cutter (or knife and fork) combine the flour, brown sugar, and oats (I use the same bowl – saves on clean up).   Spread this crumble mixture ove the Rhubarb.  You may need to use your hands to spread it to the edges and cover all the rhubarb.
5. Bake in preheated oven for 40 minutes.  Rhubarb should be bubbling up the sides and the crumble should be golden brown.