A bit of oats, cinnamon, and rhubarb make for a scrumptious crumble pie!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, sift together the flour and salt; stir in oats and 1/2 cup sugar. Cut in shortening until mixture is crumbly. Pat half of the mixture into a 9 inch pie pan; set aside remaining half for the topping. Arrange rhubarb in pie shell. Sprinkle 1/2 cup sugar, cinnamon and water over rhubarb, then dot with butter. Spread remaining oat mixture over filling.

  • Bake for 40 minutes in the preheated oven, until rhubarb is tender.

Nutrition Facts

290 calories; 10.9 g total fat; 4 mg cholesterol; 86 mg sodium. 45.9 g carbohydrates; 3.4 g protein; Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/08/2004
This pie was awesome. It was so easy. I didn't use any of the crumb mixture for the crust. I used a ready made crust and cooked it before adding the filling to it. The crust stayed really crisp. I also added one finely chopped peeled granny smith apple and a cup of sliced strawberries to it and one tablespoon of flour to thicken the filling. I put about 2/3rds of the crumb mix on the top and over the edges of the cooked ready made crust so the edges wouldn't burn. I cooked it for about an hour until the filling bubbled over. It is definitly a keeper as my husband is very fussy about pies and he loved it. Read More
(44)

Most helpful critical review

Rating: 3 stars
06/26/2007
I ended up making quite a few changes to this recipe because it seemed too dry and too plain. I put nutmeg and cinnamon into the crumble as well as using brown sugar. I also used firm butter for the crumble. It was very good this way. Read More
(9)
57 Ratings
  • 5 star values: 41
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
06/08/2004
This pie was awesome. It was so easy. I didn't use any of the crumb mixture for the crust. I used a ready made crust and cooked it before adding the filling to it. The crust stayed really crisp. I also added one finely chopped peeled granny smith apple and a cup of sliced strawberries to it and one tablespoon of flour to thicken the filling. I put about 2/3rds of the crumb mix on the top and over the edges of the cooked ready made crust so the edges wouldn't burn. I cooked it for about an hour until the filling bubbled over. It is definitly a keeper as my husband is very fussy about pies and he loved it. Read More
(44)
Rating: 5 stars
06/08/2004
This pie was awesome. It was so easy. I didn't use any of the crumb mixture for the crust. I used a ready made crust and cooked it before adding the filling to it. The crust stayed really crisp. I also added one finely chopped peeled granny smith apple and a cup of sliced strawberries to it and one tablespoon of flour to thicken the filling. I put about 2/3rds of the crumb mix on the top and over the edges of the cooked ready made crust so the edges wouldn't burn. I cooked it for about an hour until the filling bubbled over. It is definitly a keeper as my husband is very fussy about pies and he loved it. Read More
(44)
Rating: 4 stars
08/07/2003
For my first attempt at making anything with rhubarb I'd say this recipe was the easiest. Just an FYI though....I suggest baking the pie shell a bit before you put in the ingredients so that you have a crispier pie in the end! Read More
(36)
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Rating: 4 stars
05/07/2005
This was a great recipe and the crumble is supertasty. I would double the filling if I made it again as there just isn t enough fruit as it is. Read More
(31)
Rating: 5 stars
07/13/2003
I have made this now two summers in a row and really like this recipe! As someone who is somewhat pie crust impaired this crumble type crust is a good alternative. The only things I have done to change the recipe is to add more rhubarb if I happen to have a larger amount--and to add a pinch of nutmeg when putting in the cinnamon.Thanks for a really quick and great tasting rhubarb recipe! Read More
(21)
Rating: 5 stars
07/13/2003
This recipe appealed to me since it does not have a rolled crust- so easy so good. I baked longer than called for so juice bubbled through crust. Read More
(18)
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Rating: 4 stars
07/14/2007
Recipe is good... I too changed it up a little bit though... I never put a bottom crust and I used brown sugar for the crumble rather than white. Also I threw in a few strawberries just for added flavor... it was a hit with my guests!! Read More
(16)
Rating: 4 stars
07/13/2003
Yum! Oats are nice and crumbly like you would expect. I didn't MELT the shortening just softened it; the direction to melt and then to "cut in" is a bit confusing! That turned out OK with a lot of patting down dough. It is not neccesarily "crisp" but it is a "crisp" if that makes any sense; if you do really want a crisp crust bake the bottom seperately first. Read More
(12)
Rating: 5 stars
07/13/2003
Very good I added 1 cup frozen blueberries along with 4 cups of rhubarb & 3 cups strawberries a delightful combination. I also added cinnamon and a pinch of nutmeg to the topping. Yummy Read More
(10)
Rating: 5 stars
10/30/2005
Rhubarb is difficult to find - but when you do grab some and make this dish. My wife and I both love rhubarb but due to the difficulty of finding it we have not had a pie in over 4 years. Being the adventurous cook I am I found this recipe tried it - needless to say this is a winner.. It went down a storm and the dessert my wife had purchased went to the garbage. Read More
(9)
Rating: 3 stars
06/26/2007
I ended up making quite a few changes to this recipe because it seemed too dry and too plain. I put nutmeg and cinnamon into the crumble as well as using brown sugar. I also used firm butter for the crumble. It was very good this way. Read More
(9)