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–+ servings

Rhubarb Crumble Pie

A delightful dessert that combines the tartness of rhubarb with a sweet, 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, Pie
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the pie filling
  • 2 cups rhubarb, chopped Use fresh rhubarb for best flavor
  • 1 cup sugar Adjust to taste if a sweeter filling is desired
  • 1 tablespoon cornstarch For thickening the filling
  • 1 tablespoon lemon juice Adds brightness to the filling
  • 1 teaspoon vanilla extract
  • 1 pie crust store-bought or homemade Keep chilled to prevent sogginess
For the crumble topping
  • 1/2 cup flour Can substitute with almond flour for gluten-free
  • 1/2 cup rolled oats Use gluten-free oats for a gluten-free version
  • 1/2 cup brown sugar May substitute with coconut sugar or maple syrup
  • 1 teaspoon cinnamon
  • 1/4 cup butter, melted Melt but not too hot to avoid cooking other ingredients

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine your chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Pour this filling into your prepared pie crust.
  3. In another bowl, mix together the flour, rolled oats, brown sugar, and cinnamon. Stir in the melted butter until you achieve a crumbly consistency.
Baking
  1. Sprinkle the crumbly topping generously over the rhubarb filling in the pie crust.
  2. Bake the pie in your preheated oven for 35-40 minutes, or until the filling is bubbly and the topping is a golden brown.
  3. After baking, let the pie cool slightly before serving it warm.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 100mgFiber: 2gSugar: 20g

Notes

Serve warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the fridge for up to 3 days.

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