Rhubarb Crumble Pie
Ingredients
For the Filling:
- 4 cups rhubarb chopped
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Crumble Topping:
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter melted
- Pinch of salt
Additional:
- 1 9-inch unbaked pie crust (homemade or store-bought)
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Place the pie crust into a 9-inch pie dish and flute the edges if desired.
Step 2: Make the Rhubarb Filling
- In a large bowl, combine chopped rhubarb, sugar, cornstarch, vanilla extract, and lemon juice.
- Mix until the rhubarb is well coated.
- Pour the filling into the prepared pie crust.
Step 3: Make the Crumble Topping
- In a medium bowl, stir together flour, oats, brown sugar, cinnamon, and salt.
- Add melted butter and mix until crumbly.
- Sprinkle the topping evenly over the rhubarb filling.
Step 4: Bake
- Place the pie on a baking sheet to catch any drips.
- Bake for 45–55 minutes, or until the filling is bubbly and the topping is golden brown.
- If the crust or topping begins to brown too quickly, tent loosely with foil.
Step 5: Cool and Serve
- Let the pie cool at room temperature for at least 2 hours to set.
- Serve warm or chilled with whipped cream or vanilla ice cream.
Notes
- Thickening Tip: Let the pie cool completely for the filling to fully set.
- Crumble Variations: Add chopped nuts or coconut flakes to the topping.
- Fruit Add-Ins: Mix in strawberries or apples for extra dimension.
- Don’t Skip the Lemon Juice: It lifts the flavor and balances sweetness.
- Frozen Rhubarb?: Drain well to avoid a soggy crust.