Rhubarb Crumb Pie
Rhubarb crumble pie is a fruit pie full of tart rhubarb, a hint of lemon and a buttery, crumb topping.
Equipment
- mixing bowls of various sizes
- 9" pie pan
- sheet pan
- pie shield or foil
Ingredients
- 3 cups fresh or frozen rhubarb*
- 1 3/4 cup granulated sugar divided
- 2/3 cup + 3 Tablespoons all-purpose flour divided
- pinch of salt
- 1 teaspoon fresh lemon zest
- 1/3 cup unsalted butter, slightly softened
- 1 prepared pie crust, pressed into a 9" pie plate
Instructions
- In a large mixing bowl, mix the rhubarb, 1 cup of granulated sugar, 3 tablespoons of flour, pinch of salt and the lemon zest. Pour into the prepared pie crust.
- In a small mixing bowl, combine the remaining sugar, flour and softened butter. Mix with a fork until crumbly; then spread on top of the rhubarb mixture.
- Place the pie on a baking sheet to catch any juices from the rhubarb that boil over. Cover the crust with a pie shield or foil to prevent the crust from burning.
- Bake the pie at 450℉ for 10 minutes; reduce heat to 350℉ and bake for 40-45 minutes until the crumble mixture begins to turn golden brown.
- Allow pie to cool completely before serving.
Notes
- Store baked pie up to 72 hours; store refrigerated
- If using frozen rhubarb, allow to thaw completely and drain off the extra liquid before using.
- Do not decrease the sugar in this recipe; the rhubarb requires a lot of sugar to offset its tartness.
- Makes 8 large slices, 12 small slices
Nutrition
Serving: 1sliceCalories: 384kcalCarbohydrates: 54gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 4mgPotassium: 147mgFiber: 1gSugar: 44gVitamin A: 283IUVitamin C: 4mgCalcium: 44mgIron: 1mg
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