I hope you all had a lovely Memorial Day weekend! Ours was pretty relaxing and the weather was beautiful, perfect for working at the farmer’s market, spending time with each other and with friends, and of course, grilling out. We even got some much-needed yard work done, although I didn’t enjoy that as much…I am pretty clueless about plants and have a bit of a black thumb, which is why I don’t really enjoy working in the yard (and allergies don’t really help either). If I could grow anything though, it would be a small vegetable garden complete with tomatoes, strawberries, zucchini, peppers, and rhubarb…I mean, how great would it be to walk out to the backyard and grab a few stalks of rhubarb to make this pie? In the meantime though, this pie is just as creamy and delicious with rhubarb from the farmer’s market. I hope you enjoy it!
- 1 pie crust
- 1 cup sugar
- 4 Tbsp flour
- 2 eggs, beaten
- 6 ounces vanilla Greek yogurt (I used Chobani)
- 3 1/2 cups rhubarb, sliced
For the crumble top:
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 cup butter
- 1/4 cup old-fashioned oats
Roll out the pie crust to 1/8″ thick. Place the crust in a pie dish and crimp the edges, if desired. Preheat the oven to 400 degrees. To make the filling, in a large bowl, whisk together the sugar and flour.
In a smaller bowl, beat together the eggs and yogurt. Gradually beat the dry ingredients into the wet ingredients. Fold in the rhubarb.
To make the crumble topping, in a large bowl, whisk together the flour, sugar, cinnamon, and cardamom. Cut the butter into the mixture using a pastry blender. Stir in the oats.
Spoon the filling into the crust.
Sprinkle the topping over the filling.
Bake at 400 degrees for about 15 minutes, then reduce the heat to 350 degrees and continue baking 35-40 minutes longer or until the topping is golden brown.
Let cool completely, then transfer to the refrigerator. Let chill 2 hours before serving.