Bake: Rhubarb crumble pie

My husband scored some rhubarbs from someone at work.

The best thing about rhubarb pie is that it's just so goth.
Is harsh, stern, bitter as well as wonderful and pretty.
The worst thing about rhurbarbs is that it needs a ton of sugar before it's perfect (quite similar to me and a ton of make up). And since I prefer to eat according to Montignac this must be the least best thing for me to eat.
But I will suffer for rhurbarb crumble pie anyday. I like to suffer that way. Suffering is part of being goth, and this is the weapon of my choice.

Crumble pie 6-8 guests converter
For best taste; serve lukewarm. Let pie cool for about 15-20 minutes at room temperature.

fruit of choice (preferably something you don't need to add sugar too)

112 gram butter, room temperature
3 dl wheat flour
2-3 table spoons of sugar
(a dash of cinnamon)

Put the chopped and well stabbed fruits in a cute little pre-buttered pie tin.
Mix all other ingredients until you have nice crumbles (the more you work it the bigger the crumbles). Bury the fruit with the crumbles. Put in a 200 degree Celsius hot oven for approx. 15-20 minutes.
Let set for 15-20 minutes at room temperature before serving.
Add some icing sugar on top (I forgot).

Serve with lightly whipped cream (whip 2 dl cream with 1 tablespoon of sugar and 1 teaspoon of vanilla sugar).

Now you have got yourself a typhical swedish crumble pie.
I use this recipe mostly for apple pie, but it works with anything. Best thing is that it is really good and doesn't contain that much sugar. To make it even more Montignac you can use sifted rye-flour instead of wheat flour. It gives the pie a bit more nut-ish flavour.