I really love the tart taste of rhubarb and was very excited to make this pie. It definitely exceeded my expectations when I made it for the first time! It doesn’t look like anything spectacular, but it really is delicious. You will enjoy the crunchy top and bottom with the moist sweet and tart rhubarb filling in between. It’s perfect as a simple dessert with milk or coffee. I went to visit my friends this weekend and brought this. It was a huge hit and even people who had no idea what rhubarb is loved it. The crumbly dough recipe is very versatile. You can make this pie with pretty much any fruit or even fruit jam or lemon custard.
Ingredients (for 9″ round pie pan)
2 cups all-purpose flour
1 2/3 stick butter (softened)
1/2 teaspoon baking soda
1 cup sugar
3-4 long rhubarb stalks
1 tablespoon vanilla extract
1 teaspoon cinnamon
Wash and cut up the rhubarb stalks into small 1-inch pieces. Chop the softened butter into small pieces. Stir the flour, 1/2 cup of sugar and soda, add the pieces of butter and mix well with just your hands until you have a crumbly mixture.
Spray the pie pan with a non-stick spray and transfer 2/3 of the crumbly dough into the pan. Press the mixture to form a smooth base. Add the rhubarb on top and sprinkle with the rest of the sugar, vanilla extract and cinnamon. Cover with the rest of the crumbly mixture. Bake in the pre-heated over at 375F for about 40-45 minutes until the crumble on top is browned and crispy. If you want, you can sprinkle some powdered sugar on top. Delicious served hot or cold. When you serve it cold, you can cut it into little squares.