Filling Ingredients

430 grams fresh rhubarb

150 grams sugar

Crumble Topping Ingredients

49 grams Soft White or Red Fife flour

34 grams sugar

28 grams butter

1/8 tsp salt

Makes one 9” pie

Instructions

Make a Shortbread Pie Shell recipe or take one out of the freezer.

Make the filling by chopping the fresh rhubarb into small pieces and tossing with the sugar. Let the fruit and sugar rest for about half an hour to draw out the juices.

Preheat the oven to 450f with a thick-bottomed sheet pan placed on the middle rack in the oven.

Pour the fruit mixture into your pie shell.

Make the crumble topping by melting the butter, then whisking all of the dry ingredients together in a bowl.

Add the melted butter to the dry ingredients and mix together well.

Using your hands, crumble the topping over the top of the rhubarb in the pie shell, taking care to spread it evenly.

Place the pie on the preheated baking sheet in the oven.

Bake at 450 f for 10 minutes, then without removing the pie from the oven lower the temperature to 350f and bake for another 25 minutes.

Remove the pie from the oven when the topping is golden brown and place on a cooling rack. Let cool completely to allow the rhubarb to set and serve at room temperature.