Description
A classic spring dessert featuring tart chopped rhubarb simmered with sugar and warm spices, baked in a flaky 9-inch pie crust and topped with a buttery, oat-studded crumble until golden and bubbling.
Ingredients
Scale
- 5 cups chopped rhubarb (about 1 pound), 1/2-inch pieces
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour (for filling)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 prepared 9-inch pie crust (store-bought or homemade)
- 3/4 cup brown sugar (for topping)
- 1 cup all-purpose flour (for topping)
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup rolled oats
- Optional: turbinado sugar for sprinkling
Instructions
- Preheat Your Equipment: Preheat the oven to 375°F (190°C) and place a baking sheet on the middle rack.
- Combine Ingredients: In a large bowl, toss the chopped rhubarb with 1 cup granulated sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and 1/4 teaspoon salt until evenly coated.
- Prepare Your Cooking Vessel: Roll out and fit the prepared 9-inch pie crust into a pie dish, trimming and crimping the edges as desired.
- Assemble the Dish: Pour the rhubarb mixture into the crust. In a separate bowl, combine 3/4 cup brown sugar, 1 cup flour, 1/2 cup rolled oats, and the cold cubed butter; use a pastry cutter or fork to work until coarse crumbs form. Sprinkle the crumble evenly over the rhubarb filling.
- Cook to Perfection: Place the pie on the preheated baking sheet and bake for 45 to 50 minutes, until the topping is golden and the filling is bubbling at the edges.
- Finishing Touches: Remove the pie and let it cool on a rack for at least 30 minutes so the filling can set for clean slices. Optionally sprinkle turbinado sugar on the topping while still warm for extra sparkle.
- Serve and Enjoy: Slice and serve warm with vanilla ice cream or whipped cream, or let cool and serve at room temperature.
Notes
- Use cold butter for a crisp crumble texture.
- Thicken the filling with a little flour or cornstarch if your rhubarb is very juicy.
- Bake on a sheet to catch any bubbling juices and protect your oven.
- Let the pie rest before slicing, about 30 minutes, for neater slices.
Nutrition
- Serving Size: 1 slice (1/8 of pie, about 150 g)
- Calories: 370
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: rhubarb crumble pie, rhubarb pie, crumble topping, spring dessert, fruit pie