So maybe you have a little rhubarb still holding on in your garden, or maybe you were cleaver and froze some of it for when you need a reminder of how sweet those summer flavours are, to help get you through the colder weather. Either way, rhubarb pie will do the trick.
But do you want pie or crumble? How to decide? Oh I know!! Both, together. Rhubarb pie with a crumble top. You’re welcome. Save a slice for breakfast, I give you my blessing. It is fruit after all. You’re welcome, again.
Last of the Summer Rhubarb Pie
Takes approximately 1-½ hours to prepare, including bake time.
|1 cup||All Purpose Flour|
|½ cup||Salted Butter|
|2 tbsp.||Cold Water|
Rhubarb Filling Ingredients:
|1 ½ lb.||Rhubarb|
Crumble Topping Ingredients:
|½ cup||Brown Sugar|
|½ cup||Quick Cook Oats|
|½ cup||All Purpose Flour|
|1/3 cup||Salted Butter|
- Grate the cold butter into a large mixing bowl.
- To the bowl add the flour and sugar.
- With a pastry cutter or with your hands combine the flour and butter until the butter is fully incorporated.
- Add the cold water and knead together the dough until it forms a ball.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 3750
- On a floured work surface, roll out the pastry dough.
- Grease and line a pie dish or tart pan.
- Lay the dough into the pie tin, trim the excess dough from the edge and poke several holes with a fork.
- Wash and trim the rhubarb and cut into bite sized pieces.
- In a mixing bowl;
- Whisk together the sugar and cornstarch.
- Add the Rhubarb.
- Stir to combine.
- In a separate bowl add dry ingredients needed for the crumble and whisk to combine.
- Add the butter to the dry mix and combine using your fingers or a fork until the mixture in evenly mixed and crumbly
- To the pastry crust, add the Rhubarb mixture
- Spread the crumble evenly over the top of the rhubarb.
- Bake for 35 to 45 minutes, until the filling is bubbling and the crumble is golden brown on top.