Rhubarb crumble pie is like a sweet-tart hug in dessert form, balancing zesty rhubarb with a cozy, buttery topping. I remember the first time I made it, unsure if the tangy rhubarb would work, but the crumble layer turned it into pure comfort. It's simple to whip up, yet feels special enough for any occasion. If you've ever been curious about rhubarb, this pie might just make you a fan.
What You'll Love About This Recipe
This Rhubarb Crumble Pie recipe is a delightful blend of tart and sweet, perfect for any dessert lover. The buttery crumble topping adds a satisfying crunch that complements the tender rhubarb filling.
- The tartness of fresh rhubarb is balanced perfectly with a touch of sweetness.
- The crumble topping is easy to make and adds a delicious, crunchy texture.
- It's a versatile dessert that's great warm or cold, making it ideal for any occasion.
Recipe
Rhubarb Crumble Pie is a delightful dessert that combines the tartness of rhubarb with a sweet, buttery crumble topping. This recipe is perfect for spring and summer when rhubarb is in season, offering a comforting balance of flavors and textures.
Ingredients:
For the pie filling:
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For the crumble topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
For the crust:
– 1 store-bought or homemade pie crust (9-inch)
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the rhubarb, granulated sugar, flour, vanilla extract, and cinnamon until well combined. Set aside.
- For the crumble topping, combine the flour, oats, brown sugar, and salt in a bowl. Add the cold butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Place the pie crust in a 9-inch pie dish and gently press it into the edges.
- Pour the rhubarb filling into the pie crust, spreading it evenly.
- Sprinkle the crumble topping over the rhubarb mixture, covering it completely.
- Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbling.
- Remove from the oven and let the pie cool for at least 30 minutes before serving.
Notes:
- For added flavor, consider adding a handful of fresh strawberries to the rhubarb filling.
- If the crumble topping browns too quickly, cover the pie loosely with aluminum foil during baking.
- Rhubarb is a nutritious ingredient, adding essential vitamins to this delicious pie.
Time:
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Serving:
8 servings
Calories:
Approximately 350 kcal per serving
Cuisine:
American
Equipment
To make the perfect Rhubarb Crumble Pie, you'll need a few essential tools. Having the right equipment guarantees a smooth baking process and a delicious outcome.
- 9-inch pie dish
- Mixing bowls (large and medium)
- Pastry cutter or fork
- Rolling pin
- Measuring cups and spoons
- Whisk or spatula
- Oven mitts
- Knife or kitchen scissors (for trimming rhubarb)
Nutrition
Rhubarb Crumble Pie offers a balance of flavor and essential nutrients. This dessert combines seasonal produce with wholesome ingredients, providing both taste and nourishment.
- Rich in dietary fiber from rhubarb and oats
- Contains calcium and vitamin C from rhubarb
- Provides complex carbohydrates from the crumble topping
- Good source of antioxidants from rhubarb
- Contains small amounts of protein from butter and flour
- Offers trace minerals like potassium and manganese
What to Serve With This Recipe
I love pairing my rhubarb crumble pie with a scoop of vanilla ice cream or a dollop of whipped cream; they balance the tartness perfectly. If I'm feeling fancy, I'll drizzle it with custard sauce or add a handful of fresh berries for extra freshness. A cup of hot tea on the side makes it feel like a cozy treat. For added texture, consider layering with crunchy wafers as an interesting twist, reminiscent of classic desserts like banana pudding.
Vanilla Ice Cream
A scoop of vanilla ice cream is often my go-to pairing for rhubarb crumble pie. It's the ultimate dessert pairing, offering a creamy, cool complement to the warm, tangy pie. The flavor contrast is irresistible—sweet vanilla against tart rhubarb, smooth ice cream against crumbly topping. It's simple yet indulgent, letting the pie shine while adding its own charm. I can't imagine enjoying this dessert without it.
Whipped Cream
For a lighter yet equally delightful topping, whipped cream can be a fantastic choice to serve with rhubarb crumble pie. I love how its airy texture balances the pie's richness, adding a touch of sweetness without overpowering the tart rhubarb. If you're exploring topping alternatives, whipped desserts like this are perfect—simple to make and endlessly customizable. It's a free-spirited finish that lets the pie shine.
Custard Sauce
If you're looking for something a little richer than whipped cream to pair with your rhubarb crumble pie, custard sauce might just be the winner. Its creamy, velvety texture complements the tartness of the rhubarb perfectly. I love experimenting with sauce variations, like adding a hint of vanilla or a splash of bourbon for extra flavor. This sauce pairing elevates the pie, making every bite feel indulgent and satisfying.
Fresh Berries
Though rhubarb crumble pie shines on its own, I've found that adding fresh berries takes it to a whole new level—it's like a sweet, tangy surprise in every bite. I love pairing it with berry salads for an invigorating contrast or drizzling berry jams on top for extra flavor. It's a simple, creative twist that lets you make the dessert truly your own.
Hot Tea
While fresh berries add a delightful twist to rhubarb crumble pie, there's something about pairing this dessert with a warm cup of tea that feels just right. I love steeping fragrant tea leaves for a richer flavor, or grabbing convenient tea bags when I'm short on time. The warmth complements the pie's tangy sweetness perfectly, making each bite—and sip—a cozy, comforting moment of freedom.
Frequently Asked Questions
Can I Use Frozen Rhubarb Instead of Fresh?
I've used frozen rhubarb instead of fresh, and it works fine if it's prepped right. Proper freezing methods keep its texture intact, and thawing it gently guarantees it's ready for cooking without losing its vibrant flavor.
How Do I Store Leftovers?
If you're wondering how to keep your leftovers as fresh as a morning breeze, don't leave them at room temperature for too long. I'd recommend refrigerator storage; it'll lock in the flavor and keep it safe to enjoy later.
Can I Make This Pie Gluten-Free?
I can make this pie gluten-free by swapping the pie crust ingredients. Instead of regular flour, I'll use flour alternatives like almond or oat flour. It's an easy switch so I can enjoy it without restrictions.
Why Is My Crumble Topping Soggy?
My crumble texture's gone south like a medieval feast without ale. Overmixing topping ingredients or too much butter can turn it soggy. Bake at a higher temp, spread evenly, and let it chill for freedom from mush.
Can I Prepare This Pie in Advance?
Yes, I can prepare this pie in advance—it's perfect for meal planning. I'll bake it ahead, let it cool, and store it to save time. It gives me the freedom to enjoy later without stress.
