SousChef.ai

Ingredients

Servings:

8

Advance Preparation— start these steps early

1At least 1 hour ahead: Place the 🧈 butter(1 cup) and 🌾 flour(2) into the freezer for 30 minutes to ensure a flaky crust.30m

Chef's Tips

To prevent a soggy bottom, ensure the 🍓 rhubarb is thoroughly tossed with the 🌾 cornstarch, as this helps thicken the juices during the baking process.
For a deeper flavor, add a pinch of cinnamon or ground ginger to the 🌾 oat crumble mixture.
Do not over-process the dough; tiny pea-sized chunks of 🧈 butter should remain visible, as these create flaky layers when they melt in the oven.

1h 59mremaining

1Combine 2 cups of 🌾 flour(2) with the chilled 🧈 butter(1 cup) and 🧂 salt(1 cup) in a large bowl, pulsing or cutting until the mixture resembles coarse crumbs.5m
2Gradually add ice-cold water until the dough just comes together, then form into a disk, wrap, and chill.10m
3Toss the 🍓 rhubarb(6 cups) with 🍯 sugar(1 cup) and 🌾 cornstarch(3 tbsp) in a large mixing bowl until evenly coated.5m
4Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie dish.10m
5Pour the 🍓 rhubarb(6 cups) mixture into the prepared crust.2m
6In a separate bowl, mix the 🌾 oats(1 cup), 🍯 brown sugar(1 cup), remaining ½ cup of 🌾 flour(2), and softened 🧈 butter(1 cup) until crumbly.5m
7Sprinkle the crumble topping evenly over the 🍓 rhubarb(6 cups) filling.2m
8Bake at 375°F (190°C) until the crust is golden and the filling is bubbling, approximately 50 minutes.50m
9Remove from the oven and allow the pie to cool on a wire rack for at least 30 minutes before slicing to allow the juices to set.30m