When the rhubarb season is in full swing, it’s worth trying this simple recipe for a crispy oatmeal pie with a rhubarb filling!
Ingredients
- Powdered sugar: 200 g
- Vanilla sugar: 2 packets
- Butter: 300 g
- Whole wheat flour: 400 g
- Rolled oats: 150 g
- Baking powder: 0.5 teaspoon
Rhubarb filling
- Rhubarb: 1 kg
- Strawberry jam: 200 g
Preparation
Preheat the oven to 180°C.
Pour boiling water over the rolled oats (enough to cover them slightly above the surface of the oats) and let them sit for 10 minutes.
Mix the flour with powdered sugar, baking powder, and vanilla sugar. Cut the butter into pieces and add it to the flour. Rub the butter pieces into the flour until the mixture resembles breadcrumbs. Add the cooled soaked oats and knead the ingredients together. If the dough is too moist, add more flour.
Spread 3/5 of the crumble mixture onto the bottom of a baking dish lined with parchment paper. Spread the dough evenly, pressing it down. Place it in the preheated oven at 180°C and bake until golden brown, about 12-14 minutes. To the remaining crumble mixture, add more flour and rub it into a classic crumble.
Peel and cut the rhubarb into pieces about 1-1.5 cm long. Add the strawberry jam and mix everything together. Evenly spread the rhubarb mixture over the partially baked crust. Sprinkle the remaining crumble mixture on top. Bake the pie in the oven for another 25-30 minutes. Once cooled, dust the pie with powdered sugar.
