Rhubarb Pie with Oat Crumble

Juan Manuel Pardo García
Rhubarb pie is a particularly popular dessert in areas where the rhubarb plant is commonly grown, including regions of Sweden, the British Isles, New England, and the upper Midwest in the United States. Besides rhubarb, it almost always contains a large amount of sugar to counteract the plant's intense acidity. Rhubarb pie is often eaten with ice cream or custard.
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Ingredients
8
Servings
  • 1 egg yolk, for the dough
  • 470 milliliters water, cold, for the dough
  • 10 grams vanilla essence, for the dough
  • 200 grams wheat flour, for the dough
  • 90 grams granulated sugar, for the dough
  • salt, for the dough
  • 125 grams butter, in cubes, for the dough
  • 500 grams wheat flour, for the filling
  • 70 milliliters water, for the filling
  • 1/2 kilos rhubarb, for the filling
  • 15 grams wheat flour, for the filling
  • 160 grams granulated sugar, for the filling
  • 65 grams wheat flour, for the oat crumble
  • 100 grams granulated sugar, for the oat crumble
  • 125 grams butter, for the oat crumble
  • 30 grams oats, in flakes, for the oat crumble
  • 1 gram cinnamon powder, for the oat crumble
Preparation
20 mins
45 mins
Medium
  • First, we mix the vanilla, egg yolk, and cold water in a bowl, beating it with a fork. Set aside.
  • On the other hand, we mix the flour with the salt and sugar in a bowl or electric mixer container. We cut the cold butter into cubes, add it to the bowl, and mix with our hands until the consistency is sandy.
  • Next, we add the beaten egg yolk and mix with a mixer until we achieve a soft dough consistency that sticks to our fingers when worked. If necessary, we add a little more flour or water to achieve that finish.
  • Next, we grease a removable mold of about 22 cm in diameter with butter and line the bottom with this dough using our hands or a spoon. The base should be about 1 cm high. We also lift some of the dough up the sides of the mold, reaching about 3 cm in height.
  • When we have the dough ready, we preheat the oven to 175 ºC.
  • While the oven heats up, we wash and cut the rhubarb into pieces of about 2 cm.
  • On one hand, in a large bowl, we mix water, flour, and sugar for the filling and add it to the mold over the pie dough. We also include the rhubarb in the mold.
  • Next, we prepare the crumble. To do this, in a large bowl, we combine butter, flour, sugar, oat flakes, and cinnamon. We mix with our fingertips until all the ingredients are well combined. It should have a coarse sand texture.
  • Finally, we carefully cover the pie with the crumble and bake it for about 35-45 minutes at 175 ºC. We take it out of the oven and let it rest for a while before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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