Rhubarb Crumble

Filling:
4 c. rhubarb, chopped
1 1/2 c. sugar

Rhubarb

1/4 tsp. salt
2 Tbsp. lemon juice
1/2 tsp. almond extract
3/4 tsp. cornstarch

Dough Topping:
2 c. flour
2 Tbsp. sugar
1/4 tsp. salt
2 Tbsp. baking powder
1/4 c. Crisco
1/4 c. butter
1/2 c. milk
1 egg
sugar, for extra dusting (optional)

Rhubarb sugar mixture

Preheat oven to 400 F.

To make the filling: Combine all the filling ingredients in a large bowl. Stir, then set aside.

To make the dough: Combine the flour, sugar, salt, baking powder. Stir. Add the Crisco and butter, then cut together with a pastry cutter (or you could grate the butter in, which is what I do. Makes the cutting go a lot faster). Beat the egg and milk together in a small bowl, then pour into flour mixture. Stir until just combined.

Ready to bake!

Pour the rhubarb mixture into a greased baking dish. Tear off pinches of dough, and drop them over the surface of the fruit, making the crumble look. Sprinkle with extra sugar if you want.

Bake 30-35 minutes or until golden brown and bubbly.

Here is a link to the original recipe: http://thepioneerwoman.com/cooking/2011/06/rhubarb-cobbler/

It was delicious! I've made it multiple times now.