Rhubarb Pie
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…

CIA FOODIES


Rhubarb Pie

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

Directions

  1. Preheat the oven to 375°F and set the rack in the lowest position.
  2. In a medium bowl, combine the rhubarb, sugar, flour, and salt. Toss to combine.
  3. Transfer the filling to the prepared bottom crust. Top with the crumble.
  4. 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.

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