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Preheat the oven to 190°C/170°C Fan/375℉, and put in a baking sheet (to sit the pie dish on and catch any drips later).
Toss the sliced rhubarb in a pan on the heat with the sugar, butter, vanilla and cornflour for about 5 minutes, until the butter has melted and everything oozed together. You should end up with a glossy pan of pink gorgeousness.
Tip into a pie dish, approximately 21cm/8 inches in diameter and 4cm/1¾ inches deep. I often do this well in advance. This kind of job is good to get out of the way early, as is the making of the crumbs; in fact you can make these and stash them in the fridge, or indeed freezer, till needed. You don’t need to thaw the crumble topping before covering the rhubarb with it.
Put the flour and baking powder into a bowl (or use self-raising flour), and rub in the cold, diced butter. It should resemble rough oatmeal.
Stir in the sugars with a fork and pour over the rhubarb-filled pie dish, taking care to cover the fruit well right to the edges of the dish so that it doesn’t bubble up into the topping too much as it cooks. Bake for 35–40 minutes on the waiting sheet. Some pink juices will spill over though, despite efficient coverage, which is only desirable; and the top will be scorched brown in parts.