Rhubarb and Raspberry Pie With Oatmeal Crumble

This rhubarb and raspberry pie is brimming with sweet-tart fruit and topped with an irresistible brown sugar oatmeal crumble that will melt in your mouth.

“Oh SHOOT!” he said. But I don’t think he said, “shoot”.

“That was a direct hit!”

I barely dared to look as I lugged the mondo size package of paper towels from under the shopping cart to load into the back of the car.

“What happened?” I gingerly asked. Okay, maybe not SO gingerly.

It seems that pineapples are a whole lot heavier than packages of raspberries, and one just smooshed the other. And I’ll give you one guess which one came out on top.

Lickety split, he came up with a solution. “I guess you’ll be making smoothies.”

Not so fast my man. We have a pie to bake.

Last week I went to my first farmers market of the year. Don’t get me wrong. I love winter, but when the farmers markets open, it’s time to do the happy dance.

Summer is here!

Given it was the first market of the year, I may have been a little overzealous with my purchases. Extra spicy arugula. Gorgeous rainbow chard. A lemon spinach that I can only find at this particular market.

And I made my first purchase ever of rhubarb. It’s like I’d hit a culinary milestone.

When my friend Annaliese lived here in Salt Lake City, she raved about her rhubarb plants and how easy it is to cook with rhubarb. Evidenced by her amazing adn essential recipe for Strawberry Rhubarb Pie and now the Rhubarb Crumble I’ve linked to at the bottom fo this post. Thanks to so many overheard comments of how rhubarb can be overly tart, I’d never really tried it.

I had been jaded. But that’s all changed.

Over the years I’ve learned rhubarb tastes best when paired with a sweet fruit. Strawberry is a natural, but I had slightly crushed raspberries thanks to that big old pineapple drop that needed a mate. And this pie is their destiny.

About the recipe

After going home from the farmers’ market with my rhubarb in hand, I didn’t have a plan of what to use it for. But I soon found my inspiration thanks to my friend Deb.

About a week ago I saw this recipe for Strawberry Crumble Pie on Deb’s blog. Now, if there’s one dessert I can NEVER say no to it’s a dessert topped with an oatmeal crumble. Okay. And German chocolate anything, too. But that’s another recipe entirely.

The first time I made this pie I used a store bought crust. Simple and fast. But a little thin on the crimp so it browned up really quickly. But the second time I used my favorite homemade pie crust and it was even that much better. The homemade crust is more supple and forgiving, and loaded with chunks of butter to create a flaky, delicious crust. Another plus is I can add a bit of sugar to the pie crust which adds to the pie’s sweetness. Oh. SO GOOD! And worth the extra effort.

The first time I baked the pie, the bottom of the crust didn’t bake through while the top crisped too much. So the second time around, I placed the pie on the bottom rung of the oven and then checked at the 30 minute mark to see how the top of the crumble was browning. If you find yours is getting too browned, tent a piece of aluminum foil over the top of the pie and then check every 10 minutes until finished baking. My pie took a grand total of nearly 55-60 minutes tented with foil, but every oven is different so take heed.

Be sure when you bake the pie to place a piece of Reynolds Wrap on the rack and under the pie plate, or use a baking sheet to catch the overflow juices.

Instead of flour or cornstarch, the pie is thickened with instant tapioca. Deb’s version uses just 2 teaspoons but because the first time I made this pie it came out a little runny, I raised the amount to 1/4 cup thanks to the directions on the back of the instant tapioca box. Problem solved.

Store this pie in the fridge after it’s cooled or after serving. That is, if you have any left.

I’ll be making this pie again and again for is it’s flavor of tart and sweet. And next time, there WILL be ice cream.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

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5 from 1 vote

Rhubarb and Raspberry Pie With Oatmeal Crumble

This rhubarb and raspberry pie is brimming with sweet-tart fruit and topped with an irresistible brown sugar oatmeal crumble that melts the hearts of pie and crumble lovers alike.

Course Dessert

Cuisine American

Keyword rhubarb and raspberry pie

Prep Time 4 hours 45 minutes

Cook Time 50 minutes

Total Time 5 hours 35 minutes

Servings 8

Calories 482kcal

Ingredients

• 1 single pie crust , store bought or this is my favorite recipe
• For the Crumble Topping
• ¾ cup old fashioned oats
• ½ cup all-purpose flour
• ½ cup packed light brown sugar
• ½ teaspoon salt
• 1/2 teaspoon cinnamon
• ¼ teaspoon ground ginger
• 6 tablespoons cold salted butter , cut into small pieces
• For the Pie Filling
• 4 cups rhubarb , sliced into 1/4-inch pieces
• 3 pints raspberries , 18 ounces
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1/4 cup instant tapioca
• 1 lime , zested
• ½ teaspoon ground cardamom

Instructions

• Roll the pie dough into a 12-inch round. Fit into an 8-inch deep pie dish or regular 9-inch pie pan and crimp the edges then place in the refrigerator.
• In a medium bowl, combine the oats, flour, brown sugar, salt, cinnamon and ginger. Work the crumbs of butter into the mixture until it forms big clumps. Refrigerate until needed.
• Place the rack in the oven to the lower third. Place a piece of aluminum foil or a a baking sheet in the oven over the rack and preheat the oven to 400ºF.
• In a large bowl, gently mix the rhubarb, raspberries, brown sugar, granulated sugar, instant tapioca, lime zest and cardamom in a large bowl. Gently stir and allow to sit or 15 minutes.
• Pull the crust from the refrigerator and fill with the rhubarb raspberry mixture.. Top evenly with the crumble topping. Place the pie on the piece of aluminum foil or on the hot baking sheet in the oven. Check the pie at 30 minutes to see how browned the crumble topping is getting and tent if needed. Continue baking up to 45-55 minutes or until the fruit filling is bubbling around the edges. Remove from the oven and allow to cool for at least 4 hours. Store in the refrigerator and serve with ice cream or whip cream.

Nutrition

Calories: 482kcal | Carbohydrates: 83g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 312mg | Potassium: 542mg | Fiber: 14g | Sugar: 42g | Vitamin A: 384IU | Vitamin C: 51mg | Calcium: 133mg | Iron: 3mg

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