* 1/2 cup cold unsalted butter, cut into small pieces
* 1/4 teaspoon salt
* 3 cups chopped rhubarb (about 1 pound)
* 3/4 cup granulated sugar
* 2 tablespoons cornstarch
* 1 teaspoon vanilla extract
* 1 tablespoon fresh lemon juice
* 2 pie crusts (homemade or store-bought)
Steps
Rhubarb pie is a classic dessert that’s perfect for any occasion. It has a delicious sweet-tart flavor that pairs perfectly with oatmeal crumble topping. In this recipe, we’ll show you how to make a delicious evies rhubarb pie with oatmeal crumble topping from scratch.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 6 tbsp cold butter, cut into small pieces
- 1/3 cup packed brown sugar
- 1 tbsp cornstarch
- 1/4 tsp salt
- 2 cups chopped fresh rhubarb
- 2 tbsp granulated sugar
- 2 tbsp water
- 2 tbsp unsalted butter, cut into small pieces
- Whipped cream or ice cream, for serving (optional)
Instructions:
1. Preheat your oven to 350°F (180°C). Grease a 9-inch pie dish.
2. In a medium bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs. Set aside.
3. In another medium bowl, whisk together the granulated sugar, cornstarch, and salt. Add the chopped rhubarb and water and stir to combine. Pour this mixture into the pie dish.
4. Spread the oatmeal crumble mixture over the top of the rhubarb filling, pressing it down lightly with your hands or a spatula.
5. Dot the top with small pieces of butter. Bake for 50-60 minutes, or until the crumble is golden brown and the filling is bubbling. Allow the pie to cool completely before serving, if desired. Serve with whipped cream or ice cream, if using.
Enjoy your delicious evies rhubarb pie with oatmeal crumble topping!