Rhubarb Crumble Pie
A delightful dessert featuring a flaky crust filled with tender rhubarb and topped with a crunchy, golden-brown streusel.
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.
Notes
To store your Rhubarb Crumble Pie, cover with plastic wrap and refrigerate for 3-4 days. For long-term storage, freeze once cooled. Reheat slices in a preheated oven at 350°F (175°C) for 10-15 minutes.