Desserts · 55 minutes

Rhubarb pie

Name: Rhubarb pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-7 servings
Ingredients: 2/3 cup butter; 2/3 cups + 2 tbsp granulated sugar (for the crumble); 3 tbsp light corn syrup (or golden syrup); 3 tbsp heavy cream (for crumble); 1 1/4 cups rolled oats; 2/3 cup all-purpose flour; 1/2 tsp baking powder; 1/2 tsp salt; 10 oz rhubarb, about 3 cups sliced; 2 tbsp granulated sugar (for the rhubarb mix); 1/2 tbsp cornstarch; Optional: Serve with whipped cream

By Frida Sofia55 min totalServes 6-7 servings

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Call it pie or crumble but this rhubarb dessert is of having a moment in my kitchen right now. It is a Scandinavian take on rhubarb pie, so instead of a pastry crust it has a buttery oat topping that goes golden and crisp in the oven. It is one of those desserts that belong both in summer and fall. That tangy rhubarb tastes like peak summer to me, but bake it up in a buttery crust until the whole thing is bubbling and it turns into the coziest dessert!

That is exactly why I keep making it as we head into fall. You get that last bit of summer brightness, but also all the warm and comforting flavors you start craving when it gets chilly out. Serve it a little warm with a big dollop of whipped cream and trust me, people will be going back for seconds. It is just really, really good.

Why You'll Love This

•Works year round. Summery enough for a warm night, cozy enough for fall.
•Made for sharing. Bring it anywhere and watch it be the first dessert gone.
•Sweet meets tangy. Tart rhubarb with the sweet crumble tastes amazing together.

Storage

In the refrigerator: Once cooled, cover the pie or transfer it to an airtight container and refrigerate for up to 4 days. Let it come to room temperature or gently warm individual slices before serving.