Rhubarb Crumble Pie Recipe
And Mini Rhubarb Pies /Tarts

I just made this Rhubarb Crumble Pie Recipe (see the pictures!), and I made several mini rhubarb pies/tarts too.

An amazing rhubarb oat topped pie and tart recipe!

This pie and mini pies/tarts turned out fabulously. I could hardly wait to post this recipe and the pictures ... a keeper recipe for sure!

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The nice thing about making this rhubarb pie recipe is that you most likely have everything in your kitchen to make I t... no "odd" ingredients requiring a trip to the grocery store!

Ingredients

FOR THE FILLING

If using frozen rhubarb for this pie, thaw the rhubarb in a sieve over a bowl, and discard the excess liquid.

pastry for single-crust pie
1 1/2 cups brown sugar, packed
1/3 cup water (leave this out if using frozen rhubarb, thawed)
6 1/2 tbsp. cornstarch
4 1/2 cups chopped fresh or frozen chopped rhubarb

FOR THE TOPPING

1 cup oats
1/2 cup brown sugar, packed
1/4 cup cold butter
2 tbsp. all-purpose flour

Directions

FOR THE FILLING

Line a 9" pie plate with pastry.

In a large bowl, combine the brown sugar, cornstarch, water and the rhubarb, and toss to coat.

Let stand for 15 minutes.

Transfer the rhubarb mixture to the pie crust.

FOR THE TOPPING

In a bowl, combine the oats, brown sugar, and the flour.

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Cut in the butter using a pastry cutter, a fork, or your hands(!), and mix until the mixture resembles coarse crumbs.

Sprinkle the topping over the pie filling.

Bake at 375° F for about 50 - 60 minutes, or until brown, and bubbly. If you are making rhubarb tarts, they will be ready in about 15 minutes. 

Serves 6 - 8.

Add a pie crust shield after the pie has baked for 30 minutes to help prevent the pie crust edges from becoming too dark or burnt.

To Make MINI Rhubarb Pies or Rhubarb Tarts:

To make mini Rhubarb Pies or Rhubarb Tarts, simply follow the above directions, using pastry sized for mini pies or tarts.

DeLiCiOuS!

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