There is still rhubarb in the market, along with enormous raspberries – so I thought I’d shake things up and combine them in a pie. Instead of a top crust, I made a crumble topping with light brown sugar and quick cooking oats. The tartness of the rhubarb merged with the sweetness of the raspberries is delicious!
- single crust pie dough
- 3 cups rhubarb, diced into 1/2-inch chunks
- 2 – 7 oz. containers of raspberries
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup flour
- 1 tablespoon fresh lemon juice
- Small pinch of salt
- 1/2 cup butter, cold and cubed
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 1/2 cup quick-cooking oats
- 1/2 teaspoon ground cinnamon
- Roll out pie dough, ease it into a 9″ pan, pinch the edges around the rim. Chill until ready to use.
- Preheat oven to 400º. In a large bowl, toss rhubarb with both sugars, flour, lemon juice, and salt.
- In a medium bowl, add butter, flour, brown sugar, quick oats, and cinnamon – combine using your fingers, a fork, or a pastry cutter.
- Fill the pie crust with the rhubarb mixture, scatter the raspberries over the rhubarb, then top with the crumble mixture.
- Place the pie plate on a baking sheet and bake for 30 minutes. Reduce the heat to 350º and continue to bake for an additional 30 minutes.
- Let cool for several hours before serving to allow the pie filling to set up.
