Oatmeal Crumble Rhubarb Pie

Ingredients for 1 servings:

• 125 g butter
• 1 pinch of salt
• 50 g sugar
• 225 g flour
• 1 tbsp water
• 1 kg rhubarb
• 75 g sugar
• 150 ml water
• 50 g cornstarch
• 75 g flour
• 75 g oat flakes
• 50 g brown sugar
• 75 g sugar
• 75 g butter
• Cinnamon, to taste

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a slightly different rhubarb cake…

Grease a pie dish (30 cm) or a springform pan (26-28 cm) and refrigerate. Prepare the shortcrust pastry and line the dish with it, creating a rim about 2 (pie dish) – 3 (springform) cm high. Refrigerate. Then, for the crumble, mix the flour, oats, both types of sugar, and a pinch of cinnamon, if desired. Add the flakes of butter and crumble into crumbles using a mixer or simply by hand. Refrigerate as well. Clean and peel the rhubarb, then cut into finger-thick pieces. Bring the rhubarb pieces to a boil in a small saucepan with the sugar and half the water. Bring to a boil, stirring occasionally, for about 5 minutes. Stir in the starch with the remaining water, stir into the rhubarb mixture, and bring to a boil again, stirring constantly, until the mixture thickens. Remove from the heat. Meanwhile, preheat the oven to 200°C (top/bottom heat). Spread the rhubarb mixture onto the prepared crust. Sprinkle the crumble topping evenly over the top. Bake in the preheated oven for about 30 minutes until golden brown.