I know a day late and a dollar short for you to have this on the Thanksgiving table, but, not to brag too much, I did! Plus there is always Christmas, New Years, and of course next Tuesday when your leftovers run out…
I have been trying to tease out this recipe for a month now and finally nailed it on the big day…no pressure.
Inspiration came piecemeal from many sources and I have this freezer
looming, telling me bake Susie, BAKE!
I am a summertime hoarder, can you tell?
Rhubarb Crumble Pie
One 9 inch crust [my favorite is from the Smitten Kitchen Cookbook, it’s all butter really flaky and wonderful. I have tried Apple Cider Vinegar crusts, Vodka crusts, shortening crusts and this one is by far the best]
2 Tablespoons butter
1/4 cup sugar, (granulated, brown or natural turbinado – your call)
1/4 cup rolled oats
1/4 cup all purpose flour
Pinch of salt
1/4 cup crushed pecans (I literally do the crushing with my fingers into the saucepan)
Filling: (This is a Tart pie, if you like really sweet desserts up your sugar to 1 1/2 cups)
4 cups chopped Rhubarb (frozen or fresh, frozen may require 15-30 minutes longer bake time)
1 cup granulated sugar
1/3 cup all purpose flour
Dash of Salt
Step 1 – Make your crust
Step 2 – Roll out your crust, line your pie pan with it, cover with plastic wrap, chill 1 hour!
Step 3 – Preheat Oven to 400 F
Step 4 – Make your Filling
Step 5 – Make Crumble
Step 6 – Assemble your pie
Step 7 – Bake – Cover edges with foil, place in oven, lower temperature to 375 F, Bake 30 minutes, remove foil, bake for another hour, checking occasionally to ensure crust isn’t getting to dark, recover edges if need be.
Pie is done when crust is cooked, the crumble is browned, and the rhubarb is soft. (If using frozen rhubarb, baking time may be up to two hours total)
Cool before slicing, in fact this pie is better the next day if you can wait that long. My husband likes his with vanilla ice cream, but somehow I think you would have figured that combo out on your own.