Rhubarb crumble pie
Rhubarb crumble pie with oatmeal
Ingredients · Servings 8
- 100 g wheat flour
- 100g butter
- 50 g oatmeal
- 100g sugar
- 1 tsp cinnamon
- 0.25 tsp star anise
- 0.5 tsp cardamom
- 1 kg rhubarb
- 1 tablespoon potato flour
- 3 dl sugar
Method · 45 min
- Wash and cut the tops and bottoms off the rhubarb stalks, peel them if necessary, and cut them into 2 cm pieces.
- Mix the sugar and potato flour and mix well with the rhubarb. Place the rhubarb in a greased ovenproof dish.
- Crumble the flour and butter with your fingers or in a food processor. Add the oatmeal, spices and sugar and mix well.
- Sprinkle the mixture evenly over the rhubarb and bake the pie in the middle of the oven for 30 minutes at 190 °C top and bottom heat.
With rhubarb in season, it's great to be able to use it in a variety of dishes. This rhubarb crumb pie with oatmeal is made quickly and with little work in an ovenproof dish. The result is a delicious, fresh crumb pie that tastes perfect with good vanilla ice cream on the side.
