Rhubarb is also known by an old-time name "pie plant," and it's easy to see why. Rhubarb has long been a spring favorite for pies, sauces, and desserts.
- 1 (9-inch) pie shell (unbaked)
- 1 1/2 pounds rhubarb
- 1/3 cup water
- 3 tablespoons all-purpose flour
- 3/4 cup sugar
- Optional: Few drops red food coloring
- For the Topping
- 1/4 cup butter (room temperature)
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/3 cup oats (old-fashioned rolled)
- 1/2 teaspoon cinnamon (ground)
Gather the ingredients.
Heat oven to 350 F.
Prepare pie shell or thaw a frozen pie shell.
Trim and rinse the rhubarb stalks.
Slice large stalks in half lengthwise. Slice rhubarb stalks crosswise in 1/2 to 1-inch lengths.
Combine sliced rhubarb and water in a medium saucepan.
In a small bowl, combine 3 tablespoons flour and 3/4 cup sugar, stirring until well blended; add to the rhubarb mixture. Stir well and bring just to a boil.
Reduce heat to medium-low. Cover, but leave the cover ajar to let steam escape and continue simmering for about 5 minutes, or just until tender.
Spoon filling into the prepared pie shell.
With a pastry blender or fingers, combine the topping ingredients until blended and crumbly.
Sprinkle over the top of the pie.
Bake for 35 to 45 minutes until the topping is browned, and the filling is bubbly.
Serve and enjoy!
- If desired, add a little red food coloring to make the filling more colorful. Do this right before you spoon the filling into the pie shell.
- Top with ice cream or whipped cream.