Ingredients:

  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1 tbsp (12g) granulated sugar
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 3-4 tbsp (30-60ml) ice water
  • 5 cups (600g) fresh rhubarb, chopped into 1/2 inch pieces
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) rolled oats
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 tsp (3g) salt
  • 6 tbsp (85g) unsalted butter, softened

Instructions:

  1. Roll out the crust dough on a floured surface and press it firmly into a 9-inch pie dish, ensuring edges are slightly elevated.
  2. Place the crust in the refrigerator to keep the butter cold while preparing the filling.
  3. Toss the chopped rhubarb with granulated sugar, cornstarch, cinnamon, lemon juice, and vanilla extract until evenly coated.
  4. In a separate bowl, rub softened butter into the flour, rolled oats, and brown sugar using fingers until pea-sized clumps form.
  5. Pour the rhubarb filling into the chilled crust and heap the streusel topping evenly over the fruit.
  6. Place the pie on a baking sheet and bake at 375°F (190°C) for 90 minutes until the filling bubbles around the edges and the topping is deep mahogany brown.