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 to ensure a cold base for a flaky crust.1h

Chef's Tips

Ensure the 🌶️ ginger and 🌶️ cayenne are distributed evenly throughout the 🍓 rhubarb to avoid hot spots in the pie.
Serve with a dollop of unsweetened whipped cream or vanilla bean ice cream to balance the spicy notes.
Use a light hand when mixing the topping; overworking it will lead to a dense crust rather than a light, crunchy crumble.

1h 54mremaining

1Combine 2 cups of 🌾 flour(2) with the chilled 🧈 butter(1 cup) using a pastry cutter until the mixture resembles coarse meal.5m
2Add cold water, one tablespoon at a time, until the dough holds together, then form into a disk, wrap, and refrigerate.10m
3Toss the 🍓 rhubarb(6 cups) with 🍯 sugar(1 cup), 🌾 cornstarch(3 tbsp), 🌶️ ginger(1 tsp), and 🌶️ cayenne in a large bowl.5m
4Roll out the dough and place into a 9-inch pie dish, trimming the edges as needed.10m
5Add the 🍓 rhubarb(6 cups) filling to the prepared crust.2m
6In a bowl, combine 🌾 oats(1 cup), 🍯 brown sugar(1 cup), the remaining ½ cup of 🌾 flour(2), and softened 🧈 butter(1 cup) until a crumbly topping forms.5m
7Spread the topping evenly over the 🍓 rhubarb(6 cups).2m
8Bake at 375°F (190°C) until the topping is golden and the fruit juices are bubbling, about 45 minutes.45m
9Rest the pie for 30 minutes on a wire rack before slicing to ensure the filling sets correctly.30m