Delicious rhubarb crumble pie served fresh, showcasing a crumbly topping and vibrant filling.

Rhubarb Crumble Pie

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why make this recipe

Rhubarb Crumble Pie is a delightful dessert that balances sweet and tart flavors. It’s perfect for those who enjoy the unique taste of rhubarb. This pie is also easy to make and provides a comforting, homemade treat that can please friends and family alike. Plus, rhubarb is a seasonal fruit, so making this pie when rhubarb is in season means you’ll experience it at its freshest!

how to make Rhubarb Crumble Pie

Ingredients

  • 1 pie crust
  • 4 cups rhubarb, chopped
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup rolled oats

Directions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the chopped rhubarb, granulated sugar, flour, lemon juice, vanilla extract, cinnamon, and salt.
  3. Pour the rhubarb mixture into the pie crust.
  4. In another bowl, mix together the softened butter, brown sugar, and rolled oats until crumbly.
  5. Sprinkle the oat mixture over the rhubarb filling.
  6. Bake for 35-40 minutes or until the topping is golden brown and the filling is bubbly.
  7. Allow to cool before serving.

how to serve Rhubarb Crumble Pie

Serve the Rhubarb Crumble Pie warm or at room temperature. It pairs wonderfully with vanilla ice cream or whipped cream. A dollop of cream on top can enhance the flavors even more!

how to store Rhubarb Crumble Pie

To store leftover pie, cover it tightly with plastic wrap or aluminum foil. Keep the pie in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the pie. Just wrap it well to prevent freezer burn, and it should last for about 2 months.

tips to make Rhubarb Crumble Pie

  • Choose fresh rhubarb for the best flavor. Look for firm and vibrant stalks.
  • You can adjust the sugar level according to your taste. If you prefer it sweeter, add a little more sugar.
  • Make sure the oat topping is crumbly for a nice texture contrast with the soft filling.
  • Allow the pie to cool before cutting to ensure neat slices.

variation

You can add other fruits like strawberries or apples to the filling for a twist. This will complement the tartness of the rhubarb beautifully!

FAQs

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb. Just make sure to thaw it first and drain any excess water.

How do I know when the pie is done baking?

The pie is done when the topping is golden brown, and the filling is bubbly.

Can I use a store-bought pie crust?

Absolutely! A store-bought pie crust saves time and still results in a delicious pie.

Rhubarb Crumble Pie

A delightful dessert that balances sweet and tart flavors, perfect for enjoying seasonal rhubarb at its freshest.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the pie filling
  • 4 cups rhubarb, chopped Choose fresh, firm, and vibrant stalks.
  • 1 cup granulated sugar Adjust according to your taste.
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
For the crumble topping
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup rolled oats Ensure the oats are crumbly for texture contrast.
For the crust
  • 1 pie crust pie crust Can use store-bought for convenience.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the chopped rhubarb, granulated sugar, flour, lemon juice, vanilla extract, cinnamon, and salt.
  3. Pour the rhubarb mixture into the pie crust.
Crumble Topping
  1. In another bowl, mix together the softened butter, brown sugar, and rolled oats until crumbly.
  2. Sprinkle the oat mixture over the rhubarb filling.
Baking
  1. Bake for 35-40 minutes or until the topping is golden brown and the filling is bubbly.
  2. Allow to cool before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 15g

Notes

Serve the pie warm or at room temperature with vanilla ice cream or whipped cream. Store leftovers tightly wrapped in the refrigerator for up to 3 days or freeze for about 2 months.

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