Best 2 Evies Rhubarb Pie With Oatmeal Crumble Recipes
Indulge in the delightful symphony of flavors with Evie's Rhubarb Pie With Oatmeal Crumble, a classic dessert that tantalizes the taste buds with its perfect balance of tart and sweet. This delectable treat, hailing from the kitchens of AliceRecipes, is a true testament to the culinary artistry of Evie, who has crafted a masterpiece that seamlessly blends the tangy zest of rhubarb with the comforting embrace of an oatmeal crumble.
But Evie's culinary repertoire doesn't stop there. AliceRecipes presents a treasure trove of additional recipes that cater to every palate and occasion. From the comforting warmth ofGrandma's Chicken and Dumplings, a soul-satisfying dish that evokes memories of family gatherings, to the tantalizing aroma of Moroccan Chicken Tagine, a fragrant journey into the vibrant flavors of North Africa.
Whether you're a seasoned baker seeking a new challenge or a novice cook yearning for culinary inspiration, AliceRecipes has you covered. Discover the secrets behind Evie's Rhubarb Pie With Oatmeal Crumble, along with a world of other culinary delights, and embark on a delicious adventure that will leave your taste buds dancing with joy.
EVIE'S RHUBARB PIE WITH OATMEAL CRUMBLE
Rhubarb is sweetened and topped with a crunchy oat topping in this delicious and easy to make pie. A dear family friend always grew rhubarb and made this pie with her bounty each year. People are skeptical when they hear it is a rhubarb pie without strawberries but after only one taste, they understand the magic of this pie. Serve with vanilla ice cream for added sweetness!
Provided by Lisawas
Categories Rhubarb Pie
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss the rhubarb with 1 1/2 cups of sugar and the tapioca in a large bowl. Drizzle with the melted butter and toss again to coat. Pour the rhubarb into the pie crust, and set aside.
- Mix together the oats, 1/4 cup sugar, flour, softened butter, and cinnamon in a small bowl until evenly blended. Sprinkle the oat topping over the rhubarb.
- Bake in the preheated oven for 15 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until rhubarb is tender enough to pierce with a fork, about 30 minutes more. Allow to cool to room temperature before serving.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 63.5 g, Cholesterol 9.5 mg, Fat 11.5 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 145.3 mg, Sugar 44.5 g
STRAIGHT-UP RHUBARB PIE
This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
- Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
- Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
- Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 33 grams, TransFat 3 grams
Tips:
- Choose fresh, plump rhubarb stalks with minimal blemishes for the best flavor and texture.
- If you don't have quick-cooking oats, you can make your own by pulsing regular oats in a food processor until they are finely ground.
- To make sure the crumble topping is evenly distributed, use your fingers to work it into small clumps before sprinkling it over the pie filling.
- Bake the pie until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 1 hour before serving to allow the flavors to meld.
Conclusion:
Evie's Rhubarb Pie with Oatmeal Crumble is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of tart rhubarb and sweet oatmeal crumble is irresistible. With its simple ingredients and classic flavor, this pie is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
