Description
A delightful dessert that bridges the gap between sweet and tart, featuring fresh rhubarb and a crunchy crumble topping.
Ingredients
- 1 pie crust
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup oats
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour (for crumble)
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the chopped rhubarb, granulated sugar, 1/4 cup of flour, vanilla extract, cinnamon, and salt in a mixing bowl until the rhubarb is well-coated.
- Pour the rhubarb mixture into the pie crust, spreading it evenly.
- Combine oats, brown sugar, 1/2 cup of flour, and melted butter in another bowl and stir until crumbly.
- Sprinkle the oat mixture generously over the rhubarb filling.
- Bake in your preheated oven for 45-50 minutes, until the filling is bubbling and the topping is golden brown.
- Allow to cool slightly before serving—this helps the filling set for easier slicing.
Notes
Serve warm with vanilla ice cream or a dollop of whipped cream. To keep leftovers fresh, cover tightly and store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American