Rhubarb Crumble Pie
Indulge in the delightful flavors of homemade Rhubarb Crumble Pie, a quintessential summer dessert that beautifully balances the tartness of fresh rhubarb with a sweet, buttery crumble topping. This pie is not only easy to prepare but also versatile enough for any occasion—whether it’s family gatherings, picnics, or a simple treat at home. Serve it warm with a scoop of ice cream or enjoy it chilled on a hot day. With its vibrant colors and comforting taste, this classic dessert is sure to become a favorite in your kitchen.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 single pie crust
- 5 cups chopped fresh rhubarb
- 6 tablespoons all-purpose flour (divided)
- ⅔ cup granulated sugar (+ 1 tablespoon, divided)
- Zest of 1 lemon (optional)
- ⅓ cup all-purpose flour (for the crumble)
- 3 tablespoons brown sugar (packed)
- 3 tablespoons granulated sugar (for the crumble)
- ½ teaspoon cinnamon
- ⅓ cup cold butter
Instructions
- Preheat oven to 425°F.
- Line a pie plate with the pie crust; crimp edges and sprinkle bottom with a mix of 1 tablespoon flour and 1 tablespoon sugar.
- In a large bowl, combine rhubarb, remaining sugar, remaining flour, and optional lemon zest. Pour into crust.
- For the crumble topping, mix flour, brown sugar, granulated sugar, and cinnamon; cut in cold butter until crumbly. Sprinkle over filling.
- Bake on the bottom rack for 15 minutes at 425°F. Reduce temperature to 350°F; bake an additional 45 minutes until bubbly and golden.
- Cool completely before serving.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://recipesfish.com/rhubarb-crumble-pie/