Rhubarb Crumble Pie
This homemade rhubarb crumble pie is the perfect summer dessert.
Foto: Spend With Pennies
Ingredients
- 1 single pie crust
- 6 tablespoons all-purpose flour (divided)
- ⅔ cup granulated sugar (+ 1 tablespoon, divided)
- 5 cups chopped fresh rhubarb
- 1 lemon (zest only, optional)
- ⅓ cup all-purpose flour
- 3 tablespoons brown sugar (packed)
- 3 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ⅓ cup cold butter
Steps
-
Preheat oven to 425°F.
-
Line a pie plate with a single pie crust and crimp the edges. In a small bowl, combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle on the bottom of the crust.
-
In a large bowl, combine the chopped rhubarb, ⅔ cup of sugar, remaining flour, and optional lemon zest. Gently stir until well combined and pour into the pie crust.
-
To make the crumble topping, in a medium bowl, mix flour, brown sugar, white sugar, and ground cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle over the rhubarb fillling.
-
Place the pie on the bottom rack of the oven and bake for 15 minutes.
-
Reduce the oven temperature to 350°F and continue baking for an additional 45 minutes or until filling is bubbly and topping is golden.
-
Cool completely before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...