Try this Rhubarb Crumble Pie in the spring or summer! The crust is made with oats and you can make it gluten free by substituting regular flour with gluten free oat flour! Enjoy!
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 or until crust is browned and bubbling around the edges. Let cool completely.
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