Preheat the oven to 350º.
In a medium bowl, combine all of the ingredients for the topping. Use your hands to mix the butter
well. Refrigerate while you prepare the filling.
Chop rhubarb into small pieces, about the size of your pinky nail.
In a medium bowl, combine rhubarb, cornstarch, rum, coconut sugar, and lemon juice. Stir until the
rhubarb is coated.
Spoon filling into 8 ounce oven safe ramekins until ¾ full. Fill the rest of the way with the topping.
Place ramekins onto a parchment or foillined baking sheet and bake for 45 minutes.
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