We haven’t had a pie for a while on The Farm, but one of my goals is to always have crusts ready to go in the freezer (just in case). Preparing crusts ahead of time makes for such an easy dessert. You just throw the filling together and put into a prepared crust and voila: you have a show-stopping dessert! Honestly, people don’t make pie enough anymore. Pie used to be that common denominator that brought friends and family together. Now we think it takes too much time! (Ok, ok, I’ll step down from my soapbox.)
This is a delicious and unique rhubarb pie. With the addition of crystallized ginger, there is a spice-like undertone that keeps you coming back for more. And did I mention an over-the-top streusel topping!?
Enjoy this classic late springtime treat!
Watch how to make this rhubarb pie:
Get my pie crust recipe here.
Sky High Rhubarb Pie
For the streusel topping
- ½ cup toasted hazelnuts
- ½ cup flour
- ½ cup old fashioned oats
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ cup butter
For the rhubarb pie
- 1 prepared 9- or 10-inch pie shell
- 5 cups rhubarb, cleaned and chopped to ¼-inch pieces
- ¼ cup crystallized ginger, chopped
- 1 cup sugar
- 2 tbsp cornstarch
- ½ tsp salt
- 2 tbsp butter
For the streusel topping
- Toast hazelnuts in a single layer in a preheated 375°F oven for 8-10 minutes until they become fragrant and lightly browned. Set aside to cool. Once cooled, pulse in a food processor or chop to a medium-fine consistency.
- In a separate bowl, combine the flour, oats, sugar, cinnamon, and hazelnuts. Cut the cold butter in ¼-inch pieces and add to streusel mixture. Cut in with pastry cutter or fingers until incorporated and only pea-sized pieces remain.
For the pie
- In a large bowl, combine chopped rhubarb with ginger. If ginger is too gummy to chop, place in freezer for a few minutes to harden.
- Add sugar, cornstarch, and salt. Mix together to incorporate.
- Pour into prepared pie shell and dot the top with butter. The pie will seem full, but rhubarb bakes down a lot.
- Place streusel on top of rhubarb (you may have too much streusel so place leftover in refrigerator for later use). Place pie on a parchment-lined baking sheet and into a preheated 375°F oven for 50-80 minutes until the filling bubbles. This ensures the cornstarch has activated and the rhubarb has baked. If the crust or top of pie begins to brown too much, cover with a piece of foil until fully baked.
- Remove from the oven and let cool completely before cutting (at least 4 hours). It’s hard to wait but the pie will finish baking and set up once out of the oven.