Description
This Rhubarb Crumble Pie combines tangy, fresh rhubarb with a buttery, golden oat crumble topping. A perfect balance of sweet and tart, this pie is a comforting spring or summer dessert that’s easy to make and impossible to resist. Serve warm with vanilla ice cream for an irresistible
Ingredients
For the filling:
4 cups rhubarb, chopped
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice
For the crumble topping:
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted
Pinch of salt
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, combine chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Mix well and let sit for 15 minutes.
In another bowl, mix flour, rolled oats, brown sugar, cinnamon, and salt. Pour melted butter over and stir until crumbly.
Spread rhubarb filling evenly into a 9-inch pie dish. Top with crumble mixture.
Bake for 40-45 minutes or until topping is golden and rhubarb is bubbling.
Cool for at least 10 minutes before serving. Optional: serve with vanilla ice cream.
Notes
You can substitute half the rhubarb with strawberries for a sweeter twist. Store leftovers covered in the fridge for up to 3 days. Reheat before serving for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 27g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg