My dad has told us all before that his grandmother used to give him rhubarb pie when he was a child. I’d been planning on making it for at least a year, so I knew that it’d be on the menu for our pre-Memorial Day party. A delicious rhubarb crumble pie was perfectly sweet and delicious for our family get-together, and it was a pretty good conversation piece, too:
Me: “How did your grandmom used to make it?”
My dad: “Make it? I never said she made it. She gave it to me. (pause) It was Tastycake.”
Ingredients for the pie:
- 1 unbaked, 9 inch pie shell
- 1.5 lbs of rhubarb stalks
- 1/3 cup of water
- 3 tbsp of all-purpose flour
- 3/4 cup of granulated sugar
- 1/4 cup of butter, room temperature
- 1/2 cup of granulated sugar
- 1/2 cup of all-purpose flour
- 1/3 cup of old-fashioned rolled oats
- 1/2 tsp of ground cinnamon
Heat the oven to 350 degrees and prepare the thawed (if frozen) pie shell according to package directions (I pre-bake mine like it always says).
Trim and rinse the rhubarb stalks. Slice large stalks in half lengthwise and then slice them across into 1/2 to 1 inch pieces. Combine sliced rhubarb and water in a medium saucepan. In a small bowl, mix 3 tbsp of flour and 3/4 cup of sugar, stirring until well-blended.
Add this mixture to the rhubarb mixture in the saucepan. Stir well and bring just a boil. Reduce heat to medium-low. Cover but leave the lid ajar so that steam can escape, and continue simmering for five minutes or until just tender. Spoon filling into the pie shell.
Using your fingers, combine the topping ingredients until blended and crumbly. Sprinkle over the top of the pie. Bake for 35-45 minutes, until the topping is lightly browned and the filling is bubbly.