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Pie Dough, or your favorite prepared crust (and skip steps 1 and 2)
All-purpose flour, for dusting
1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
1 cup sugar
2 tablespoons cornstarch
Pinch of salt
For the almond crumble:
2/3 cup whole oats, ground to a flour in a food processor (yielding 1/2 cup oat flour)
1/2 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt or Less regular salt
3/4 cup unsalted whole almonds, coarsely ground in a food processor or chopped medium fine by hand
6 tablespoons unsalted butter, melted and cooled
Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.
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 Clara
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