Recipes and Cooking Pure Rhubarb Crumble Pie Be the first to rate & review! Erin's pie is all rhubarb (her grandma's favorite), but she offers an option for including strawberries. By Erin Jeanne McDowell Updated on January 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 4 hrs 5 mins Servings: 8 Jump to Nutrition Facts Ingredients 6 cup thickly sliced rhubarb 1 ½ teaspoon vanilla extract 1 ¼ cup granulated sugar ¼ cup cornstarch ½ teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg Pinch of fine sea salt ½ cup old-fashioned oats ½ cup all-purpose flour 2 tablespoon whole wheat flour ¼ cup light brown sugar ¼ teaspoon baking powder ¼ teaspoon fine sea salt ¼ teaspoon ground cinnamon 4 tablespoon cold butter, cut into 1/2-inch cubes 1 recipe All-Buttah Pie Dough (single crust), parbaked Whipped cream or ice cream (optional) Erin's All-Buttah Piecrust 1 ¼ cup all-purpose flour ¼ teaspoon fine sea salt ½ cup cold unsalted butter, cut into 1/2-inch cubes ¼ cup ice water, plus more as needed Directions For rhubarb filling: In a large pot, toss the sliced rhubarb, vanilla, and 1/2 cup of the sugar to combine. Cook over medium, tossing occasionally, until rhubarb starts to soften slightly, 5 to 7 minutes. In a small bowl whisk the remaining 3/4 cup sugar, the cornstarch, nutmeg, and a pinch of fine sea salt to combine. Sprinkle sugar mixture evenly over rhubarb and mix well to combine. Cook, stirring frequently, until mixture gently bubbles from the center of the pot. Let cool completely before preparing the pie. For the streusel: In a medium bowl stir the oats, all purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, and 1/4 teaspoon fine sea salt to combine. Rub butter into the flour mixture with your fingers until the mixture forms large clumps. Preheat oven to 375°F. Place pie plate with the parbaked piecrust on a parchment-lined baking sheet. Spoon rhubarb filling evenly into the crust. Top with the streusel. Bake until filling bubbles and crust and streusel are deeply and evenly golden brown, 45 to 55 minutes. Cool completely. If desired, serve with whipped cream or ice cream. Serves 8. Erin's All-Buttah Piecrust In a medium bowl whisk together flour and salt. Using your hands, toss butter through flour until each piece is well-coated. Cut butter into flour by pressing butter between your fingers and thumbs, flattening the cubes into big shards. For a flaky crust, mix until butter pieces are about the width of walnut halves. For a sturdier crust (for custard pies and for use with decorative techniques), mix until the butter is about the size of peas. Make a well in center of flour mixture. Start by adding 1/4 cup ice water and tossing the flour mixture gently (rather than stirring) to moisten and incorporate the water without overworking the flour. Continue adding water, 1 to 2 tablespoons at a time, and tossing until dough comes together. (Dough should hold together easily without feeling wet or sticky.) Form dough into a disk and wrap tightly in plastic wrap. Refrigerate at least 30 minutes and up to overnight. Once well chilled, roll out dough on a lightly floured surface until it's about 1/8-inch thick. Press firmly and evenly, rotating the dough as you work to prevent sticking without adding too much flour. (Ideally dough will also be about 1 inch wider than your pie plate on all sides.) To transfer dough to pie plate, starting at one end of dough, wrap it around the rolling pin. Lift pin to edge of pie plate and unfurl the dough. Press dough into the base of the pie plate and trim excess dough to 1/2 inch around outside edge of pie plate. Tuck dough under to be flush with the outer rim of pie plate. Crimp edges as desired, then refrigerate for at least 30 minutes. To parbake: Use a fork to prick chilled crust all over base and sides. Cut a square of parchment paper slightly larger than pie plate and press it into base of chilled crust. Fill crust with pie weights (such as dried beans) to brim, making sure weights are flush against sides. Place pie plate on a parchment paper-lined baking sheet. Bake on bottom rack of 425°F oven (preferably on a preheated baking stone) 12 to 15 minutes or until outer edge begins to brown. Remove parchment and pie weights and bake 2 to 3 minutes more or until bottom crust appears set. If crust puffs at any point, prick air bubble with a fork to deflate. Let cool completely before filling. Makes one single crust. Strawberry-Rhubarb Pie Replace 3 cups of the sliced rhubarb with 3 cups quartered fresh strawberries. Add an additional 2 tablespoons cornstarch in Step 2.Nutrition analysis per serving: 472 calories, 5 g protein, 74 g carbohydrate, 18 g total fat (11 g sat. fat), 46 mg cholesterol, 4 g fiber, 39 g total sugar, 12% Vitamin A, 39% Vitamin C, 226 mg sodium, 6% calcium, 11% iron The pie is best eaten the same day it's made. Store leftovers at room temperature, covered in plastic wrap. * You can substitute frozen sliced rhubarb for the 6 cups fresh rhubarb (no need to thaw). Cook about 10 minutes in step one. Make dough, wrap tightly, and refrigerate up to 2 days. For longer storage, wrap in plastic wrap then heavy foil and freeze up to 3 months. Thaw overnight in refrigerator and let stand at room temperature to soften slightly. Cinnamon Crust Add 1 Tbsp. ground cinnamon and 1/2 tsp. freshly grated nutmeg to the flour. Gingerbread Crust Add 1 tsp. ground cinnamon, 3/4 tsp. ground ginger, 1/2 tsp. ground allspice, and 1/4 tsp. ground cloves to the flour. Rate it Print Nutrition Facts (per serving) 457 Calories 18g Fat 70g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 457 % Daily Value * Total Fat 18g 23% Saturated Fat 11g 55% Cholesterol 46mg 15% Sodium 227mg 10% Total Carbohydrate 70g 25% Total Sugars 37g Protein 5g Vitamin C 7.3mg 37% Calcium 111mg 9% Iron 1.9mg 11% Potassium 316mg 7% Fatty acids, total trans 1g Folate, total 58.2mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.