Rhubarb Crumble Pie
This Rhubarb Crumble Pie blends tart rhubarb with a sweet, golden brown sugar crumble in a buttery pie crust. It’s the ultimate comfort dessert, perfect for spring and summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Rhubarb: 4 cups, chopped into ½-inch pieces
- Granulated Sugar: ¾ cup
- Cornstarch: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Pie Crust: 1 (9-inch, unbaked)
- All-Purpose Flour: 1 cup
- Brown Sugar: ½ cup
- Cold Unsalted Butter: ½ cup, cubed
- Ground Cinnamon: ½ teaspoon
Instructions
- Preheat Your Equipment: Preheat the oven to 375°F (190°C) and place a baking sheet on the lower rack to catch drips.
- Combine Ingredients: In a bowl, toss chopped rhubarb with sugar, cornstarch, and vanilla. Let sit 15 minutes.
- Prepare Your Cooking Vessel: Roll out the pie crust into a 9-inch deep-dish pan. Trim and crimp the edges.
- Assemble the Dish: Pour the rhubarb filling into the crust. In another bowl, mix flour, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the filling.
- Cook to Perfection: Bake for 45–50 minutes until the top is golden and filling is bubbly.
- Finishing Touches: Cool on a rack for at least 1 hour to allow the filling to set.
- Serve and Enjoy: Slice and serve with vanilla ice cream or whipped cream.
Notes
- Chill the crust before baking to ensure a crisp bottom.
- Shield crust edges with foil if browning too fast.
- Fresh rhubarb is best, but frozen works if thawed and drained.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 26g
- Sodium: 50mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://tastyze.com/rhubarb-crumble-pie/