Rhubarb Crumble Pie 🍰🍓
Craving a dessert that’s both sweet and tart with a crunchy topping? This Rhubarb Crumble Pie hits all the right notes with its buttery, crumbly topping and tangy rhubarb filling. It’s the perfect way to enjoy fresh rhubarb!
Ingredients:
1 single pie crust 🥧
6 tablespoons all-purpose flour, divided 🌾
2/3 cup granulated sugar plus 1 tablespoon, divided 🍚
5 cups chopped fresh rhubarb 🌱
1 lemon, zest only (optional) 🍋
1/3 cup all-purpose flour 🌾
3 tablespoons packed brown sugar 🍬
3 tablespoons granulated sugar 🍚
1/2 teaspoon cinnamon 🌟
1/3 cup cold butter 🧈
Instructions:
Preheat the oven to 425°F (220°C).
Prepare the crust: Line a pie plate with the crust and crimp the edges. Mix 1 tablespoon of flour with 1 tablespoon of sugar and sprinkle it over the bottom of the crust to prevent sogginess.
Make the filling: In a large bowl, mix the chopped rhubarb with 2/3 cup sugar, the remaining flour, and lemon zest (if using). Pour this mixture into the prepared pie crust.
Prepare the crumble topping: In a separate bowl, combine the remaining flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter until the mixture becomes crumbly, resembling coarse crumbs.
Assemble the pie: Sprinkle the crumble topping evenly over the rhubarb filling.
Bake: Place the pie on the bottom rack of the oven and bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for another 45 minutes, or until the filling is bubbly and the top is golden.
Cool & Serve: Let the pie cool completely before slicing and serving. Serve with a scoop of ice cream for the ultimate treat! 🍨
Sweet, tangy, and delightfully crumbly—perfect with a scoop of ice cream! 🍦🍴
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