This rhubarb pie is topped with a buttery spiced oat crumb mixture. Serve this great tasting pie with a scoop of ice cream for a perfect spring or summer dessert.
Rhubarb is also known by an old-time name "pie plant," and it's easy to see why. Rhubarb has long been a spring favorite for pies, sauces, and desserts.
- 1 9-inch pie shell (unbaked)
- 1 1/2 pounds rhubarb
- 1/3 cup water
- 3 tablespoons all-purpose flour
- 3/4 cup sugar
- Optional: Few drops red food coloring
- For the Topping
- 1/4 cup butter (room temperature)
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/3 cup oats (old-fashioned rolled)
- 1/2 teaspoon cinnamon (ground)
- Heat oven to 350 F.
- Prepare pie shell or thaw a frozen pie shell.
- Trim and rinse the rhubarb stalks.
- Slice large stalks in half lengthwise. Slice rhubarb stalks crosswise in 1/2 to 1-inch lengths.
- Combine sliced rhubarb and water in a medium saucepan.
- In a small bowl, combine 3 tablespoons flour and 3/4 cup sugar, stirring until well blended; add to the rhubarb mixture. Stir well and bring just to a boil.
- Reduce heat to medium-low. Cover but leave the cover ajar to let steam escape and continue simmering for about 5 minutes, or just until tender.
- If desired, add a little red food coloring to make the filling more colorful. Spoon filling into the prepared pie shell.
- With a pastry blender or fingers, combine the topping ingredients until blended and crumbly.
- Sprinkle over the top of the pie. Bake for 35 to 45 minutes, until topping is browned and the filling is bubbly.
- "This pie is delicious! The filling has a tartness that is well complimented by the sweet topping. The pound and a half of rhubarb equals about 6 cups for those who don't have a kitchen scale. The 350 F degree temperature seemed low for a pie, so I cooked it at 375 F for 45 minutes. I am going to try 400 degrees for 35 to 40 minutes next time as I think it will make for an even crispier bottom crust." Loretta
- My husband loves rhubarb pie but didn't have a recipe for me. The crumbly top totally made this one! I added a little more flour to the sugar mixture to make the insides set up a bit more - the first time it came out kinda thin. But other than that, it was fantastic! Totally keeping this recipe in the books! I made one yesterday, and was asked to make it again today! C.R.
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