Description
A classic rhubarb crumble pie featuring a buttery, flaky pastry shell filled with tart, tender rhubarb, topped with a golden, crunchy oat-streusel crumble. The perfect balance of sweet and sharp.
Ingredients
- 🌾 2 ½ cups plain flour
- 🧈 1 cup unsalted butter, cubed and chilled
- 🍓 6 cups fresh rhubarb, sliced into 1-inch pieces
- 🍯 1 cup granulated sugar
- 🌾 3 tbsp cornstarch
- 🌾 1 cup rolled oats
- 🍯 ½ cup light brown sugar
- 🧈 ½ cup unsalted butter, softened
Shopping List
- 🍓 Rhubarb (6 cups)
- 🍯 Granulated sugar (1 cup)
- 🌾 Cornstarch (3 tbsp)
- 🌾 Rolled oats (1 cup)
- 🍯 Light brown sugar (½ cup)
Advance Preparation
- At least 1 hour ahead: Place the 🧈 butter and 🌾 flour into the freezer for 30 minutes to ensure a flaky crust.
Instructions
- Combine 2 cups of 🌾 flour with the chilled 🧈 butter in a large bowl, pulsing or cutting until the mixture resembles coarse crumbs.
- Gradually add ice-cold water until the dough just comes together, then form into a disk, wrap, and chill.
- Toss the 🍓 rhubarb with 🍯 sugar and 🌾 cornstarch in a large mixing bowl until evenly coated.
- Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie dish.
- Pour the 🍓 rhubarb mixture into the prepared crust.
- In a separate bowl, mix the 🌾 oats, 🍯 brown sugar, remaining ½ cup of 🌾 flour, and softened 🧈 butter until crumbly.
- Sprinkle the crumble topping evenly over the 🍓 rhubarb filling.
- Bake at 375°F (190°C) until the crust is golden and the filling is bubbling, approximately 45 minutes.
- Remove 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.
Notes
- Ensure your 🧈 butter is very cold when making the crust to achieve the best flaky texture.
- The 🍓 rhubarb filling will look quite high before baking, but it will shrink significantly as the fruit releases its juices and softens.
- If the crumble topping starts browning too quickly, tent the pie loosely with foil for the final 15 minutes of baking.
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.