Description
Indulge in the comforting flavors of this Old-Fashioned Rhubarb Crumble Pie with a Buttery Oat Crust. This delightful dessert combines the tartness of fresh rhubarb with a sweet crumble topping, all nestled in a buttery oat crust.
Ingredients
Units
Scale
For the Buttery Oat Crust
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 3/4 cup cold butter, cubed
- 2–3 tablespoons cold water
For the Rhubarb Filling
- 4 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Crumble Topping
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
Instructions
- For the Buttery Oat Crust: In a bowl, mix flour, oats, brown sugar, and salt. Cut in cold butter until crumbly. Add cold water gradually until the dough comes together. Press the dough evenly into the pie dish to form the crust. Chill for 15 minutes.
- For the Rhubarb Filling: In another bowl, combine rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, and vanilla extract. Mix well and let sit for 10 minutes. Pour the rhubarb filling into the crust.
- For the Crumble Topping: In a bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Sprinkle the crumble topping evenly over the filling.
- Bake for 45–50 minutes until the top is golden and the filling is bubbling.
- Let cool before slicing to allow the filling to set.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 36g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
