Do you like rhubarb? Well, today’s your lucky day! :) The rhubarb patch will soon be ready to pick and so I used up some that was frozen from last year to make Springtime Rhubarb Crumble Pie!
I originally found this recipe in a church cookbook but I made some changes to make it a bit more healthy (and equally as delicious). Enjoy!
Springtime Rhubarb Crumble Pie
Ingredients and Directions:
4 cups diced rhubarb
1 cup turbinado (raw sugar)
Combine rhubarb and sugar and let sit for 15-20 minutes to juice things up. Depending on how tart your rhubarb is, you may choose to add more sugar.
1/4 tsp. cinnamon
2 Tbsp soft whole wheat pastry flour
1 beaten egg
Stir together and add cinnamon, 2 T. flour and egg to rhubarb/sugar mixture.
3/4-1 cup soft whole wheat pastry flour
1/4 tsp. salt
1 cup old-fashioned oats
1/4 cup turbinado
6-8 Tbsp butter, melted*
*I often use a whole stick of butter to make the mixture “stick” a bit more.
Combine flour, salt, oats, turbinado and butter and stir with hands or a fork to make a crumbly mixture.
Press 2 cups of crust mixture on the bottom and sides of a 9 inch pie plate. Pour rhubarb mixture onto crust and top with remaining crumbles.
Bake at 350 Farenheit for 45 minutes.
Delicious all by itself or with a big scoop of ice cream!
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