This delightful Simple, Tangy, and Crunchy Rhubarb Pie Recipe features a wonderfully tangy rhubarb filling topped with a buttery, crunchy crumble. It’s not overly sweet, allowing the vibrant flavor of the rhubarb to shine through. For an extra special touch, I served this pie with a cinnamon ice cream, which I made by simply whipping ground cinnamon into some vanilla ice cream I had in the freezer. The combination of the tangy pie with the spiced ice cream was absolutely delicious!
Jump to Recipe
Ingredients You’ll Need:
- Rhubarb
- Rolled oats
- Flour
- Vanilla sugar
- Golden syrup
- Granulated sugar
- Heavy cream
- Butter
- Salt
Equipment You’ll Need:
- 24 cm round baking dish
- Knife
- Cutting board
- Mixing bowls
- Saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Kitchen scale
Instructions:
- Preheat your oven to 175°C.
- Cut the rhubarb into 2 cm pieces and set aside.
- In a bowl, combine the oats, flour, vanilla sugar, and a pinch of salt.
- Melt the butter in a saucepan over medium heat. Stir in the granulated sugar, golden syrup, and heavy cream. Simmer gently for 5–6 minutes until the mixture thickens and becomes caramel-like.
- Pour the butter mixture over the dry ingredients and mix until well combined.
- Grease the 24 cm round baking dish and spread the rhubarb evenly in the dish.
- Top with the oat mixture, spreading it evenly over the rhubarb.
- Bake in the center of the oven for 40–45 minutes, until the topping is golden and the rhubarb is tender.
Serve With:
Serve your Simple, Tangy, and Crunchy Rhubarb Pie warm, ideally with a scoop of cinnamon-spiced vanilla ice cream. To make the cinnamon ice cream, simply whip ground cinnamon into vanilla ice cream for a deliciously spiced twist.
How to Store:
Any leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 175°C for about 10 minutes, or until heated through. This will help restore the pie’s crispiness and flavor.
This Simple, Tangy, and Crunchy Rhubarb Pie is sure to be a hit, whether you’re serving it for a special occasion or enjoying a cozy night in. It’s a perfect blend of tangy rhubarb and sweet, crunchy topping. Enjoy!
Simple, Tangy, and Crunchy Rhubarb Pie Recipe
Equipment
- 24 cm round baking dish
- Knife
- Cutting board
- Mixing Bowls
- Saucepan
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Kitchen Scale
Ingredients
- 600 g rhubarb
- 160 g rolled oats
- 55 g flour (any kind)
- 2 tsp vanilla sugar
- 140 g golden syrup
- 85 g granulated sugar
- 50 g heavy cream
- 150 g butter
- A pinch of salt
Instructions
- Preheat the oven to 175°C.
- Cut the rhubarb into 2 cm pieces and set aside.
- In a bowl, mix together the oats, flour, vanilla sugar, and a pinch of salt.
- In a saucepan over medium heat, melt the butter. Add the sugar, syrup, and cream. Let the mixture simmer gently for 5–6 minutes until it becomes slightly thick and caramel-like.
- Pour the butter mixture over the dry ingredients and stir until well combined.
- Grease a baking dish and spread the rhubarb evenly in the dish.
- Distribute the oat mixture evenly over the rhubarb.
- Bake in the center of the oven for 40–45 minutes, until the topping is golden and the rhubarb is soft.
