Rhubarb crumble squares by Laurent Mariotte

Ingredients

8 servings

• 200 g unsalted butter
• 200 g light cane sugar
• 320 g flour
• 2 pinches of fleur de sel
• 600 g rhubarb (stalks)

Steps

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Cut the butter into pieces. In a food processor bowl (fitted with a paddle attachment) or a large mixing bowl, mix the butter and sugar thoroughly.

3. 3

   Add the flour and fleur de sel, and mix again until you get a slightly crumbly dough.

4. 4

   Line the mold with half of this mixture to a thickness of 1 cm, pressing it down well, and bake for 20 minutes.

5. 5

   Meanwhile, peel the rhubarb and cut the stalks into 1 to 2 cm pieces. Spread them over the crumble base, then cover with the rest of the dough by crumbling it on top. Bake for 40 minutes.

6. 6

   Let cool, then cut the crumble into 8 equal portions. Enjoy or… take it to go!