Rhubarb Crumble Pie

This recipe serves 6 and is perfect for enjoying rhubarb during its season.

Ingredients:

For the Filling:

• 4 cups fresh rhubarb, chopped into 1/2-inch pieces
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

For the Topping:

• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Prepare the Rhubarb Filling:

• In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and ground cinnamon. Toss the mixture until the rhubarb is well coated.

3. Transfer to Baking Dish:

• Pour the rhubarb mixture into a greased 9×9-inch baking dish or a similar-sized ovenproof dish.

4. Make the Crisp Topping:

• In another mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, cold cubed butter, ground cinnamon, and a pinch of salt.
• Using a pastry cutter, fork, or your hands, work the cold butter into the dry ingredients until you have a crumbly mixture. The topping should resemble coarse crumbs.

5. Add Topping to the Rhubarb:

• Sprinkle the crisp topping evenly over the rhubarb mixture in the baking dish.

6. Bake:

• Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the rhubarb is bubbling, and the topping is golden brown.

7. Serve:

• Remove the rhubarb crisp from the oven and let it cool slightly.
• Serve the rhubarb crisp warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Enjoy the perfect balance of sweet and tart flavors in this rhubarb crisp! It’s a delightful dessert for spring and early summer when rhubarb is in season, and it’s sure to please your taste buds.