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–+ servings

Rhubarb Crumble Pie

A delightful dessert that combines the sweet and tangy flavors of rhubarb with a crunchy, buttery crumble topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 2 cups chopped rhubarb Fresh or thawed from frozen
  • 1 cup granulated sugar Adjust according to taste
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 pre-made pie crust pre-made pie crust For convenience
For the crumble topping
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour Substitute gluten-free flour if necessary
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, melted Keep cold for crunch
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the chopped rhubarb with granulated sugar, cornstarch, and lemon juice for the filling.
  3. Transfer the mixture into the pre-made pie crust, ensuring even distribution.
Making the crumble topping
  1. In another bowl, mix rolled oats, all-purpose flour, brown sugar, melted butter, and cinnamon until it reaches a crumbly consistency.
  2. Generously sprinkle the oat mixture over the rhubarb layer in the pie crust.
Baking
  1. Bake in the oven for about 35-40 minutes, until the topping is golden brown and the rhubarb filling is bubbly.
  2. Allow the pie to cool before slicing and serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 38gProtein: 2gFat: 15gSaturated Fat: 8gSodium: 200mgFiber: 2gSugar: 20g

Notes

Serve warm with a scoop of ice cream or whipped cream. Store in an airtight container at room temperature for up to 2 days; refrigerate for longer freshness.

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