Rhubarb Crumble Pie
Ingredients:
For the Pie:
1 single pie crust (store-bought or homemade)
6 tablespoons all-purpose flour, divided
⅔ cup granulated sugar, plus 1 tablespoon, divided
5 cups chopped fresh rhubarb
Zest of 1 lemon (optional)
For the Crumble Topping:
⅓ cup all-purpose flour
3 tablespoons packed brown sugar
3 tablespoons granulated sugar
½ teaspoon ground cinnamon
⅓ cup cold unsalted butter
Instructions:
Preheat Oven: Set your oven to 425°F (220°C).
Prepare Pie Crust: Place the pie crust into a 9-inch pie plate and crimp the edges. In a small bowl, mix 1 tablespoon of flour with 1 tablespoon of granulated sugar and sprinkle this mixture over the bottom of the crust. This helps prevent a soggy bottom.
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Make the Filling: In a large bowl, combine the chopped rhubarb, remaining ⅔ cup granulated sugar, remaining 5 tablespoons flour, and lemon zest if using. Mix well and pour into the prepared pie crust.
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Prepare Crumble Topping: In a medium bowl, mix together the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the rhubarb filling.
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Bake the Pie: Place the pie on the bottom rack of the preheated oven and bake for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the filling is bubbly and the topping is golden brown.
Cool and Serve: Allow the pie to cool completely before slicing. This helps the filling set properly. Serve as is or with a scoop of vanilla ice cream for an extra treat.
Tips:
If using frozen rhubarb, ensure it’s thawed and well-drained to prevent excess moisture in the pie.
To prevent the crust edges from over-browning, you can cover them with foil during the last 15 minutes of baking.
For added texture, consider adding a handful of rolled oats to the crumble topping.
Enjoy your homemade Rhubarb Crumble Pie!