Rhubarb Crumble Pie

I know it’s a little late for rhubarb in many parts of the world but frankly those I know who have plants are still harvesting. A couple times a week I teach cooking classes and I have a “student” who is the sweetest and dearest older gentlemen. He keeps me on my toes when I teach and sometimes he brings me treats…like rhubarb…like 10 pounds of rhubarb. So this week and last I’ve been making rhubarb desserts by the dozens.  

This crumble is one of the many sweet treats that was inspired by my rhubarb haul. I figured it was kind of a perfect dessert for husband and I since I love a crumble and Collin Murray loves a pie and this dessert is a marriage of the two. How cute.

This pie is not super sweet all by itself – let’s remember that rhubarb isn’t the sweetest of fruits. However, throw a little ice cream on the side and man-alive does this pie sing. It’s the perfect combination of tart and sweet and also the perfect combination of textures with the crust, filling and crumble topping.

Rhubarb Crumble Pie (adapted from Recipe Favorites from the Prelate Hospital Auxiliary)

Makes one 9-inch crumble topped pie

 

1 recipe Perfect Pie Crust

 

3 cups rhubarb, cut into 1-inch pieces

½ cup granulated sugar

1 ½ tablespoons cornstarch

1 egg beaten

Pinch of freshly grated nutmeg

Pinch of salt

 

¼ cup unsalted butter, melted

¾ cup oats (not quick cooking)

¼ cup flour

⅓ cup brown sugar

 

Preheat the oven to 350˚F. Prepare the pie crust for a single-crust pie. Bake for 10 minutes and allow to cool slightly.

In a large bowl combine chopped rhubarb, granulated sugar, cornstarch, egg, salt and nutmeg.

In a small bowl, combine butter, oats, flour and brown sugar. Mix with your hands to create a crumbly topping.

Pour the rhubarb mixture into the pre-baked pie crust and top with the crumble topping. Bake for 45 to 50 minutes or until golden brown and bubbling. Serve warm or cold; with or without ice cream. Enjoy.

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