Rhubarb Crumble Pie
Savor the perfect balance of tangy and sweet with this irresistible Rhubarb Crumble Pie. Featuring a buttery, flaky homemade crust that cradles a luscious rhubarb filling, this recipe strikes the ideal harmony of bright tartness and subtle sweetness. The star of this dessert is its golden crumble topping, made with brown sugar and melted butter, which adds a delightful crunch to every bite. With just 45 minutes of prep time, this pie is both approachable and bake-sale worthy, making it a fantastic choice for holidays, gatherings, or simply treating yourself. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert experience. Whether you're a rhubarb lover or trying it for the first time, this pie is sure to wow your taste buds!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 4 cups Rhubarb (trimmed and diced)
- 1 cups Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour (for crumble topping)
- 0.5 cups Brown sugar
- 0.5 cups Butter (melted)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine 1.25 cups of all-purpose flour, 3 tablespoons of granulated sugar, and 1/4 teaspoon of salt.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a medium bowl, combine the diced rhubarb, 1 cup of granulated sugar, 3 tablespoons of cornstarch, and 1 teaspoon of vanilla extract. Mix well and set aside.
Roll out the chilled pie dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim any excess, and crimp the edges.
Pour the rhubarb filling into the prepared pie crust and spread it evenly.
For the crumble topping, combine 1 cup of all-purpose flour and 1/2 cup of brown sugar in a bowl. Stir in the melted butter until the mixture forms clumps.
Sprinkle the crumble evenly over the rhubarb filling.
Bake the pie in the preheated oven for 45-50 minutes, or until the rhubarb is bubbly and the crumble topping is golden brown.
Allow the pie to cool for at least 1 hour before slicing and serving. Enjoy!
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 45.4 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
