Rhubarb Crumble Pie
This homemade rhubarb crumble pie is the perfect summer dessert.
Foto: Spend With PenniesIngredients
- 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.
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