I’ve always loved the tart yet sweet surprise of rhubarb, and this crumble pie takes it to a new level. The simple crust and buttery oat topping make it feel homey, while the tangy filling keeps it from being too sweet. It’s the kind of dessert that feels like a hug on a plate. If you’re curious about how to bring these flavors together, I’ll walk you through it step by step.
What You’ll Love About This Recipe
This recipe is a perfect blend of tangy rhubarb and sweet crumble, making it a delightful dessert. Here’s why you’ll love it:
Easy to make: Simple ingredients and straightforward steps.
Perfect texture: A crispy topping with a gooey, flavorful filling.
Crowd-pleaser: Great for family gatherings or special occasions.
Recipe
Rhubarb crumble pie is a delightful dessert that combines the tangy sweetness of rhubarb with a buttery, crunchy crumble topping. This classic recipe is perfect for showcasing the unique flavor of rhubarb and is sure to be a hit at any gathering.
Ingredients:
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 unbaked pie crust (9-inch)
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, chilled and cubed
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the rhubarb, granulated sugar, 3 tablespoons flour, and vanilla extract until well combined. Pour the mixture into the unbaked pie crust.
- In another bowl, combine 1 cup flour, oats, brown sugar, and cinnamon. Add the chilled butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the rhubarb filling.
- Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
- Allow the pie to cool before serving.
Notes:
- For added flavor, mix in a handful of fresh strawberries with the rhubarb.
- Verify the butter is cold to achieve a crumbly texture for the topping.
Time:
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
Serving:
8
Calories:
Approximately 350 per serving
Cuisine:
American
Equipment
When preparing a Rhubarb Crumble Pie, having the right equipment guarantees the process is smooth and efficient. Essential tools help in achieving the perfect texture and flavor.
- Pie dish (9-inch)
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Whisk or fork
- Pastry cutter or fork (for crumble topping)
- Rolling pin (if making homemade crust)
- Oven mitts
- Cooling rack
Nutrition
Rhubarb crumble pie offers a delightful blend of flavors while providing some nutritional benefits. This dessert combines the tartness of rhubarb with a sweet, crumbly topping for a satisfying treat.
- Rich in dietary fiber from rhubarb and oats.
- Contains vitamin C, potassium, and calcium from rhubarb.
- Provides energy from carbohydrates in the crust and topping.
- Moderate in calories, depending on portion size and ingredients used.
- Can be adjusted for lower sugar or gluten-free options.
What to Serve With This Recipe
I love serving my rhubarb crumble pie with a scoop of classic vanilla ice cream for a perfect mix of warm and cold. Whipped cream topping adds a light, fluffy touch, while a fresh berry compote brings a burst of fruity flavor. If I’m feeling fancy, I’ll drizzle custard sauce over it or pair it with a soothing cup of hot tea for a cozy treat.
Classic Vanilla Ice Cream
A scoop of classic vanilla ice cream is the perfect companion to rhubarb crumble pie. Its creamy, sweet notes balance the tartness of the rhubarb, creating a dreamy contrast. Vanilla’s timeless appeal fits any of your favorite ice cream varieties, from rich custard to light French. Trust me, the classic flavor profiles work magic here—no need to overcomplicate it. Just scoop, serve, and savor every bite.
Whipped Cream Topping
When you’re looking for a topping that’s both simple and indulgent, whipped cream is a no-brainer for rhubarb crumble pie. I love experimenting with whipped cream variations, like adding a dash of vanilla or a sprinkle of cinnamon. For topping techniques, I prefer dolloping it generously or piping it into soft peaks. It’s light, creamy, and balances the tartness of the pie perfectly—total freedom to enjoy every bite!
Fresh Berry Compote
There’s something magical about a fresh berry compote that takes rhubarb crumble pie to the next level. The natural sweetness and tang of berries balance the pie’s tartness perfectly, while offering fresh berry benefits like antioxidants. For berry pairing suggestions, try a mix of strawberries, raspberries, or blueberries—they’re vibrant and full of flavor. It’s an easy, delicious way to make your dessert feel even more special.
Custard Sauce Pairing
Custard sauce might just be the secret weapon you didn’t know your rhubarb crumble pie needed. Its smooth, creamy custard texture balances the pie’s tartness, creating dreamy flavor combinations. I love how it adds richness without overpowering the rhubarb’s zing. It’s also super easy to make—just pour it over a slice, and you’ve got a dessert that feels indulgent yet comforting. Trust me, it’s a game-changer!
Hot Tea Accompaniment
Pairing a warm slice of rhubarb crumble pie with a steaming cup of tea can take your dessert experience to a whole new level. I love exploring hot tea varieties to find perfect pairings—earl grey’s citrusy notes or chamomile’s soothing warmth both complement the pie’s tangy-sweet flavor. For me, it’s all about freedom to mix and match until it feels just right. Cheers to delicious choices!
Frequently Asked Questions
How Long Can Rhubarb Crumble Pie Be Stored?
Fresh on the counter, it’s a treat; tucked away, it’s a treasure. For ideal storage, I keep my pie refrigerated. Follow refrigeration tips: cover it tightly; it’ll last three days, maintaining that sweet, tangy freedom.
Can I Use Frozen Rhubarb Instead of Fresh?
I’ve used frozen rhubarb instead of fresh rhubarb before, and it works great! Just thaw it, drain excess liquid, and chop. It’s a flexible swap that lets me make things when fresh isn’t around.
What’S the Best Way to Prevent a Soggy Crust?
I imagine a golden crust, crisp and flaky, holding its ground against moisture. I always blind bake mine, lining it with parchment and weights, then guarantee the crust thickness is even, balancing structure with delicate freedom.
Can I Substitute Sugar With a Sugar Alternative?
I can totally substitute sugar with sugar alternatives if I want. I’ll need to experiment with sweetener adjustments since alternatives like stevia or monk fruit vary in sweetness. It’s all about finding what works best for me.
Is Rhubarb Poisonous if Eaten Raw?
I’ve heard that raw rhubarb consumption can be risky because of its rhubarb toxicity levels. While the stalks are safe, the leaves contain oxalic acid, which is poisonous. I’d avoid eating raw leaves entirely.
