Rhubarb Coffee Cake with a tangy twist, golden crust, and perfectly set fruit filling. Ideal for brunch dessert or spring gatherings.

Scale

1 recipe pie crust (top + bottom)

6 cups chopped rhubarb

1 cup + 1 tbsp sugar

1/4 cup tapioca flour (or cornstarch)

1 tsp orange or lemon zest

1½ tbsp butter

Optional: cinnamon or nutmeg

1. Preheat oven to 400°F (200°C)

2. Mix sugar, tapioca flour, and zest in a bowl

3. Add chopped rhubarb and toss well

4. Place bottom crust in pie dish

5. Sprinkle a little sugar on crust

6. Add filling and dot with butter

7. Cover with top crust and cut steam slits

8. Bake about 1 hour until golden

9. Cool at least 4 hours before slicing

Use fresh rhubarb for best texture

Cooling fully helps filling set

Serve with whipped cream or vanilla ice cream