Dice rhubarb and cook with the sugar until jam consistency. Mix cornstarch with a bit of vanilla extract, and add to the rhubarb.
Cream butter with sugar, and add the dry ingridients.
To a lined loaf pan, press x cup of the crumble. Spread the rhubarb compote and sprinkle x cup of the crumble on top.
Bake for 35min on 350F.
Credit: Butter Celebrates Cookbook – Rhubar
Preheat oven to 350F. Wash potatoes, and bake for 1hr.
Preheat oven to 375F. Paper line and butter (a must, otherwise the rice will stick) a loaf pan.
Add milk and vanilla, and then the fruit&nut mixture. Mix well.
Bake for 30min, until the top is crisp and not very giggly.