Rhubarb Pot Pie could weigh heavily in one’s stomach for the better part of a day: “Melt and brown butter in a kettle. Put in a layer of dough, then a layer of cooked rhubarb and sugar. Repeat until you have as much as wanted. Be sure to have dough on top. Cover the kettle and bake ½–¾ hour on not too hot a stove.” That dish was designed for the busy cook— and consumers who exercised vigorously.
One adaptation of this rhubarb dessert has more crunch and sits more lightly—Rhubarb Crumble.
Rhubarb Crumble from Phillis Pellman Good
Rhubarb Pot Pie could weigh heavily in one’s stomach for the better part of a day: “Melt and brown butter in a kettle. Put in a layer of dough, then a layer of cooked rhubarb and sugar. Repeat until you have as much as wanted. Be sure to have dough on top. Cover the kettle and bake ½–¾ hour on not too hot a stove.” That dish was designed for the busy cook— and consumers who exercised vigorously.
One adaptation of this rhubarb dessert has more crunch and sits more lightly—Rhubarb Crumble.
Ingredients
- 1 cup flour sifted (½ white; ½ whole wheat)
- ¼ cup oatmeal uncooked
- 1 cup brown sugar packed
- ½ cup butter melted
- 1 tsp. cinnamon
- 1 cup granulated sugar
- 2 Tbsp. cornstarch
- 1 cup water
- 1 tsp. vanilla
- 2 cups rhubarb diced
Instructions
- Stir together flour, oatmeal, brown sugar, butter, and cinnamon until crumbly.
- Set aside half of crumbs.
- Pat remaining crumbs over bottom of 9” square baking pan.
- Combine sugar, cornstarch, water, and vanilla, stirring until smooth.
- Add rhubarb and cook until mixture becomes thick and clear.
- Pour rhubarb sauce over crumbs.
- Crumble remaining crumbs over top sauce.
- Bake at 350° for 1 hour.
Notes & Wine Advice
Variation:
Use cherries or blueberries instead of rhubarb.