When it comes to desserts that strike a harmonious balance between sweet and tart, Rhubarb Crumble Pie takes the spotlight. Imagine a flaky, buttery crust cradling tender rhubarb pieces that melt in your mouth, topped with a crumbly, golden-brown streusel that shatters delightfully upon each bite. This pie is not just a feast for the eyes; it’s a nostalgic embrace that reminds us of cozy family gatherings during those chilly evenings. Fun fact: Did you know that rhubarb is technically a vegetable? Yet, it’s often celebrated as a fruit in desserts! How delightful is that? This recipe not only brings the freshness of spring to your table but is also as approachable as my classic Apple Crisp, offering simplicity without sacrificing flavor. So, grab your apron, and let’s make some sweet memories with this special treat!
What is Rhubarb Crumble Pie?
Ah, Rhubarb Crumble Pie! That’s quite a mouthful, isn’t it? One has to wonder: who first thought to combine rhubarb with a sweet crust and crumble? Perhaps it was some inventive baker who realized that “the way to a man’s heart is through his stomach,” and thought to whip up this delightful dish? In any case, Rhubarb Crumble Pie has withstood the test of time, charming taste buds through the ages! Plus, the bright, tangy character of rhubarb pairs so well with the comforting crumble topping that you can’t help but love it. So, are you ready to impress your family? Let’s dive right into this culinary adventure!
Why You’ll Love This Rhubarb Crumble Pie
First off, the main highlight of Rhubarb Crumble Pie is its delightful balance of flavors and textures. Picture biting into a slice where tangy rhubarb meets the nutty crumble, awakening your senses! Secondly, cooking at home not only provides a wonderful bonding experience with loved ones but also saves you some serious cash compared to store-bought desserts. And let’s not forget those tempting toppings! A scoop of creamy vanilla ice cream or a dollop of freshly whipped cream elevates your pie experience from ordinary to extraordinary. If you enjoy fruity treats, you might also love my Pear Galette; it’s another show-stopper! So, are you drooling yet? Let’s get cooking!
How to Make Rhubarb Crumble Pie
Cooking up a Rhubarb Crumble Pie is surprisingly easy and incredibly satisfying. The flaky crust gives way to the tender filling, while the crunchy topping creates just the right contrast. Plus, prep time is only about 30 minutes, so you can whip this up in no time!
Key Ingredients for Rhubarb Crumble Pie
To create this mouthwatering Rhubarb Crumble Pie, gather the following ingredients:
- For the crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (chilled and cubed)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 to 4 tablespoons ice water
- For the filling:
- 4 cups rhubarb (chopped, fresh or frozen)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- For the crumble topping:
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter (softened)
- 1/2 teaspoon cinnamon
Step-by-Step Instructions
- Prepare the Crust:
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the chilled butter and mix until crumbly.
- Gradually add ice water, one tablespoon at a time, until the dough forms.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling:
- In a separate bowl, combine chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Mix well and set aside.
- Prepare the Topping:
- In a medium bowl, combine oats, flour, brown sugar, softened butter, and cinnamon. Use your fingers to mix until crumbly.
- Assemble the Pie:
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll out the chilled dough to fit a 9-inch pie pan.
- Place the crust in the pan and fill it with the rhubarb mixture, distributing it evenly.
- Sprinkle the crumble topping generously over the rhubarb filling.
- Bake:
- Place the pie on a baking sheet and bake for 45-50 minutes or until the topping is golden brown and the filling is bubbly.
- Let cool before serving to allow the filling to set.
Top Tips for Perfecting Rhubarb Crumble Pie
To ensure your Rhubarb Crumble Pie turns out perfectly every time, consider these pro tips:
- Substitutions: If you don’t have rhubarb, you can easily swap it with strawberries or a mixture of fruits. Just adjust the sugar based on the sweetness of the fruit.
- Timing: Keep a close eye on the crust. If it starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
- Common Mistakes: Avoid overfilling the pie with the rhubarb mixture to prevent overflow during baking. A well-balanced ratio keeps everything intact!
Storing and Reheating Tips
To store your Rhubarb Crumble Pie, simply cover it with plastic wrap and place it in the fridge. It can last for about 3-4 days. If you want to keep it longer, consider freezing it – just ensure it’s fully cooled before wrapping it tightly in aluminum foil. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warm. This will help maintain its delightful texture and flavor, making every bite just as enjoyable as the first!
Now you’re all set to enjoy a scrumptious Rhubarb Crumble Pie! What’s stopping you? Gather your ingredients, invite friends over, and share this delightful treat that’s sure to warm hearts and bellies alike!
Rhubarb Crumble Pie
Ingredients
For the crust
- 1.5 cups all-purpose flour Flour for the crust
- 0.5 cups unsalted butter (chilled and cubed) Butter should be chilled for best results
- 0.25 cups granulated sugar Sugar for the crust
- 0.25 teaspoons salt
- 3-4 tablespoons ice water Add gradually until dough forms
For the filling
- 4 cups rhubarb (chopped, fresh or frozen) Fresh or frozen rhubarb works
- 1 cups granulated sugar Sugar for sweetening the filling
- 0.25 cups cornstarch Thickens the filling
- 1 tablespoons lemon juice Enhances the flavor
- 1 teaspoons vanilla extract
For the crumble topping
- 1 cups rolled oats Provides texture to the topping
- 0.5 cups all-purpose flour
- 0.5 cups brown sugar Adds sweetness and depth to the topping
- 0.5 cups unsalted butter (softened) Ensure butter is softened for mixing
- 0.5 teaspoons cinnamon Spice for added flavor
Instructions
Preparation of the Crust
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the chilled butter and mix until crumbly.
- Gradually add ice water, one tablespoon at a time, until the dough forms.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Make the Filling
- In a separate bowl, combine chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Mix well and set aside.
Prepare the Topping
- In a medium bowl, combine oats, flour, brown sugar, softened butter, and cinnamon. Use your fingers to mix until crumbly.
Assemble the Pie
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll out the chilled dough to fit a 9-inch pie pan.
- Place the crust in the pan and fill it with the rhubarb mixture, distributing it evenly.
- Sprinkle the crumble topping generously over the rhubarb filling.
Bake
- Place the pie on a baking sheet and bake for 45-50 minutes or until the topping is golden brown and the filling is bubbly.
- Let cool before serving to allow the filling to set.
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