Rhubarb Crumble Pie
User Reviews
5
Rhubarb Crumble Pie
Description
Rhubarb Crumble Pie begins with lining a pie plate with a single crust and a base dusting of flour and sugar. The filling mixes chopped fresh rhubarb with granulated sugar, flour to thicken, and optional lemon zest to add citrus notes. This combination creates a tart but balanced filling that softens and thickens during baking.
The topping contains a blend of flour, brown and granulated sugars, and cinnamon cut into cold butter to form coarse crumbs that brown and crisp in the oven, adding textural contrast and warmth from the cinnamon. Baking starts at 425°F to help set the crust and activate bubbling, then lowers to 350°F to finish cooking evenly.
Once cooled, the pie offers a contrast of flaky crust, tart tender rhubarb, and sweet, buttery crumble topping. It’s a seasonal dessert that highlights rhubarb’s unique acidity with a classic crumb finish.
For frozen rhubarb, measure after defrosting and draining to remove excess moisture. The pie can be assembled ahead and frozen; bake from frozen on a rimmed sheet with adjusted baking times. Cover the pie loosely with foil if the topping browns too quickly during baking.
Ingredients
- 1 Single Pie Crust
- 6 tablespoons all-purpose flour divided
- ⅔ cup granulated sugar + 1 tablespoon, divided
- 5 cups rhubarb chopped fresh
- 1 lemon zest only, optional
Topping
- ⅓ cup all-purpose flour
- 3 tablespoons brown sugar packed
- 3 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ⅓ cup butter cold
Instructions
- Preheat oven to 425°F.
- Line a pie plate with a single pie crust and crimp the edges. In a small bowl, combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle on the bottom of the crust.
- In a large bowl, combine the chopped rhubarb, ⅔ cup of sugar, remaining flour, and optional lemon zest. Gently stir until well combined and pour into the pie crust.
- To make the crumble topping, in a medium bowl, mix flour, brown sugar, white sugar, and ground cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle over the rhubarb fillling.
- Place the pie on the bottom rack of the oven and bake for 15 minutes.
- Reduce the oven temperature to 350°F and continue baking for an additional 45 minutes or until filling is bubbly and topping is golden.
- Cool completely before serving.
Notes
- Cover pie loosely with foil if topping browns too fast during baking.
- When using frozen rhubarb, measure after defrosting and drainage to prevent excess moisture.
- This pie can be made ahead and frozen; bake directly from frozen with longer baking times on a rimmed sheet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333 | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 20mg | 7% |
| Sodium | 159mg | 7% |
| Potassium | 277mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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