Rhubarb Butter Crunch

Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or tart pan.

Prepare the rhubarb filling by washing, trimming, and cutting fresh rhubarb stalks into 1/2-inch pieces, then spread them evenly across the bottom of the prepared pan.

In a large mixing bowl, combine the brown sugar and flour, then cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse, pea-sized crumbs.

Sprinkle the brown sugar, butter, and flour crumble mixture evenly over the rhubarb layer, covering it completely to form the butter crunch topping.

Gently press the topping down slightly so it adheres, ensuring an even, compact layer across the entire surface of the dish.

Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the topping is deep golden brown and the rhubarb filling is bubbling around the edges.

Remove the dish from the oven and allow it to cool on a wire rack for at least 20 minutes before serving so the filling can set properly.