A streusel-topped apple pie is a traditional Pennsylvania Dutch treat, but the same treatment given to rhubarb makes a delicious and easy spring dessert. Serve warm with sweetened whipped cream or vanilla ice cream.
Makes one 9 or 10-inch pie
1 disc (1/2 package) U-Bake Pie Crust, thawed
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup rolled oats
1/2 cup whole wheat flour
1/2 teaspoon salt
4 ounces (1/2 cup, one stick) unsalted butter
4 cups diced rhubarb (4-6 stalks)
Pre-heat oven to 350°F.
Prepare pie shell
Defrost pie crusts as directed on the package and line pie tin with a single crust. Crimp edges and refrigerate. Or use a single prepared pie shell.
Make streusel topping
Measure both sugars, oats, whole wheat flour and salt into a bowl with high sides. Cut butter into small cubes and toss with dry ingredients. Rub dry ingredients and butter chunks between thumb and fingers until mixture is mealy.
Prep fruit and form pie
Fill chilled shell with diced rhubarb and spread streusel over the entire pie.
Bake for 25 minutes at 350°F. Reduce oven to 325° F and bake for an additional 35-45 minutes, until the crust is a deep golden brown and filling is bubbling. Cool to room temperature and serve with sweetened whipped cream or vanilla ice cream.
*Save yourself a messy oven and avoid setting the fire alarm off by putting the pie on a sheet pan while it bakes!