Showstopper Rhubarb Pie
Springtime brings fresh rhubarb and the time for pie baking. This delicious pie recipe can be made as a crisp as well. It's delicious served with a scoop or two of ice cream. For rhubarb lovers, this pie is a real treat!
Ingredients
- 2 pounds rhubarb stalks )about 6 cups chopped)
- 1 cup granulated sugar
- 1/4 cup all-ourpose flour
- 2 tbsp melted butter
- 1 single pie crust pre-make or use a store bought crust
Crumble topping
- 1/3 cup oatmeal
- 1/3 cup brown sugar
- 1/3 cup all purpose flour
- 1/3 cup canola oil
- pinch salt
Instructions
- Preheat your oven to 375°F
- Pre-bake your pie crust according to recipe instructions or package directions.
- Remove leaves and root portion of rhubarb stalk. Discard.
- Slice rhubarb stalks into 1/2 inch to 1 inch slices and put into a large mixing bowl.
- In a small bowl, mix the sugar and flour.
- Add the melted butter to the cut rhubarb and stir well.
- Add the sugar mixtture to the rhubarb and stir until all the rhubarb is thoroughly coated.
- Pour the rhubarb mixture into the pre-baked crust. The mixture should be heaping. When the pie bakes, it will reduce in size and be a full flat-topped pie.
- Make the crumble topping, In a small bowl, mix the brown sugar, flour, oatmeal salt and canola oil.
- Stir the crumble topping mixture until wet and sticky.
- Place the pie onto a baking sheet covered in aluminum foil.
- Place topping onto the pie, patting down as you go, until the entire top is covered. Scoop any mixture that falls off and pat onto the top.
- Bake on center rack of the oven for approximately 50 minutes ( bake on a foil-lined baking sheet - this prevents any juices that boil over from landing in your oven)
- Let cool for a 1/2 hour (at least) before serving. (this isn't necessary, but it allows the juices to settle before cutting)
- Serve warm with a scoop or two of ice cream.
