The cheery sight of rhubarb peeking its way out of my garden’s still-cool soil in springtime is always one of the delights of the season. I love using rhubarb is many different ways, including salads and cocktails. This old-fashioned pie offers a wonderful flavour, with just enough sugar to balance the tartness of the rhubarb.
- One 9 inch (22.5 cm) pastry shell
- 1/4 cup (60 mL) softened butter
- 1/3 cup (90 mL) brown sugar
- 2 tablespoons (30 mL) all purpose flour
- 2/3 cup (185 mL) quick cooking (not instant) oats
- 2 tablespoons (30 mL) chopped toasted pecans (optional)
- 1 1/2 cups (375 mL) white sugar
- 1/4 cup (60 mL) white flour
- 1/2 teaspoon (2.5 mL) ground ginger
- 2 eggs
- 2 1/2 – 3 cups (625 – 750 mL) chopped fresh rhubarb
- Prepare crumble topping by creaming together butter and sugar in a bowl. Sprinkle flour and oats over top then blend in evenly. Add nuts, if using, and blend. Set aside.
- Make filling by combining sugar, flour and ginger in a large bowl. Add eggs and beat well to blend. Add 2 1/2 cups of rhubarb and stir to blend well.
- Pour rhubarb mixture into the pie shell, adding additional rhubarb as needed to fill shell.
- Sprinkle crumble topping over the pie.
- Bake for 45 minutes at 375F. Pie should be bubbling and golden brown.
- Serve warm or at room temperature.
Makes 1 irresistible pie.