For the dough, put all the ingredients in a mixing bowl and work into sprinkles.
Grease a springform pan. Crumble 2/3 of the crumble into the springform pan and press down a little (not too hard).
Clean and wash the rhubarb, drain well and cut into pieces approx. 2-3 cm long.
Place on top of the crumble, crumble over the remaining crumble, dust with a little cinnamon and sugar if you like and bake at 190 ° -200 ° C for 35-40 minutes. Then let it stand for another 5-10 minutes in the residual heat.
You can also use 500-750 g of other types of fruit for this recipe