Makes one 9-inch pie
Rhubarb is tart, but well-balanced by the oat crumble we've paired it with here. Some rhubarb stalks may be tender enough, but if your rhubarb has a thick outer membrane (you can tell by peeling a bit back with your fingers), you may want to remove it. It should pull off easily.
Ingredients
- All-Butter Pie Crust, unbaked single crust in a 9-inch pie plate
- 1 lb 2 oz rhubarb, cut into 1/2-inch pieces (about 4 cups)
- 1 1/4 cups sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- Brown Sugar and Oat Crumble
Directions
- Preheat the oven to 375°F and set the rack in the lowest position.
- In a medium bowl, combine the rhubarb, sugar, flour, and salt. Toss to combine.
- Transfer the filling to the prepared bottom crust. Top with the crumble.
- Place the pie on a rimmed baking sheet. Bake until the filling is bubbly and thick, 45 to 50 minutes. Remove the pie from the oven and place it on a cooling rack. Let cool for 2 to 3 hours. The filling will continue to thicken and set as the pie cools.
