Old-Fashioned Rhubarb Crumble Pie with a Buttery OatCrust

Ingredients

For the Buttery Oat Crust

1 1/2 cups all-purpose flour

1 cup rolled oats

1/2 cup brown sugar

1/2 teaspoon salt

3/4 cup cold butter, cubed

2–3 tablespoons cold water

For the Rhubarb Filling

4 cups fresh rhubarb, chopped

3/4 cup granulated sugar

1/4 cup brown sugar

3 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

For the Crumble Topping

1/2 cup rolled oats

1/2 cup all-purpose flour

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup cold butter, cubed

Directions

Preheat oven to 190°C (375°F). Grease a 9-inch pie dish.

In a bowl, mix flour, oats, brown sugar, and salt. Cut in

cold butter until crumbly. Add cold water gradually until

the dough comes together.

Press the dough evenly into the pie dish to form the

crust. Chill for 15 minutes.

In another bowl, combine rhubarb, granulated sugar,

brown sugar, cornstarch, lemon juice, and vanilla extract.

Mix well and let sit for 10 minutes.

Pour the rhubarb filling into the crust.

In a bowl, mix oats, flour, brown sugar, cinnamon, and

salt. Cut in butter until crumbly.

Sprinkle the crumble topping evenly over the filling.

Bake for 45–50 minutes until the top is golden and the

filling is bubbling.

Let cool before slicing to allow the filling to set.

Nutritional Information (Per Serving)