I’ve always loved the way rhubarb crumble pie brings together tart and sweet flavors in such a comforting way. It’s one of those desserts that feels like a warm hug, especially when served fresh from the oven. The buttery crumble topping adds just the right crunch, while the rhubarb filling softens into a tangy, gooey perfection. If you’ve never tried making it, you’re in for a treat—and I’ll show you how to get it just right.
What You’ll Love About This Recipe
This Rhubarb Crumble Pie is a delightful blend of tangy and sweet flavors, perfect for any occasion. The buttery crumble topping adds a satisfying crunch to every bite.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Perfect Balance: The tartness of rhubarb pairs beautifully with the sweet crumble.
- Crowd-Pleaser: A classic dessert that’s sure to impress family and friends.
Recipe
Rhubarb crumble pie is a delightful dessert that combines the tartness of rhubarb with a sweet, buttery crumble topping. This classic treat is perfect for any occasion, offering a comforting blend of flavors and textures that will satisfy any sweet tooth.
Ingredients:
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 unbaked 9-inch pie crust
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, cold and cubed
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine rhubarb, granulated sugar, 1/4 cup flour, vanilla extract, and cinnamon. Mix well and pour into the unbaked pie crust.
- In a separate bowl, mix 1 cup flour, oats, and brown sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the crumble mixture evenly over the rhubarb filling.
- Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
- Allow the pie to cool slightly before serving.
Notes:
- For a sweeter pie, increase the sugar to 1 1/4 cups.
- Serve with a scoop of vanilla ice cream or whipped cream for an extra treat.
Time:
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
Serving:
– Serves 8
Calories:
– Approximately 350 calories per serving
Cuisine:
– American
Equipment
For this rhubarb crumble pie, you’ll need basic kitchen tools and bakeware to guarantee a smooth preparation process. Having the right equipment on hand will make assembling and baking this dessert a breeze.
- 9-inch pie dish
- Mixing bowls (large and medium)
- Whisk or fork
- Measuring cups and spoons
- Rolling pin
- Pastry cutter or fork
- Knife and cutting board
- Baking sheet (optional, for catching drips)
- Oven mitts
- Cooling rack
Nutrition
Rhubarb crumble pie is a delightful dessert that combines tart rhubarb with a sweet, buttery crumble topping. While it’s a treat, it’s important to be mindful of its nutritional content.
- High in carbohydrates due to sugar and flour.
- Contains dietary fiber from rhubarb and oats.
- Provides small amounts of vitamin C and calcium.
- High in calories and fat, primarily from butter and sugar.
- Moderate in sugar, contributing to its sweet flavor.
What to Serve With This Recipe
I love pairing my rhubarb crumble pie with a scoop of vanilla ice cream or a dollop of whipped cream for a classic combo. If I’m feeling fancy, I’ll drizzle it with custard sauce or add fresh berries for extra flavor. A warm cup of tea on the side makes it feel like the perfect cozy treat.
Vanilla Ice Cream
Pairing this rhubarb crumble pie with a scoop of vanilla ice cream creates a match made in dessert heaven. The warm, tart filling pairs perfectly with the cool, creamy vanilla flavor. I love experimenting with ice cream varieties, like French vanilla or bean-speckled options, to add subtle twists. Each combo feels like a fresh treat, balancing sweetness and texture. It’s a simple upgrade that never disappoints.
Whipped Cream
Though it’s often overshadowed by ice cream, whipped cream is another fantastic way to elevate your rhubarb crumble pie. I love experimenting with whipped cream variations, like adding a hint of vanilla or a sprinkle of cinnamon. For topping techniques, I’ll either dollop it generously or pipe it into elegant swirls. Either way, it adds a creamy, dreamy finish that perfectly balances the pie’s tartness.
Custard Sauce
A velvety custard sauce can turn a simple rhubarb crumble pie into a showstopping dessert. I love how its silky custard texture complements the pie’s tangy crunch. Try flavor variations like vanilla bean, cinnamon, or a hint of citrus zest—each adds a cozy twist. It’s easy to whip up, and trust me, a drizzle of this rich sauce makes every bite irresistible. You’ll want seconds!
Fresh Berries
While custard sauce adds a creamy richness to rhubarb crumble pie, fresh berries bring a burst of color and brightness that takes it to the next level. I love topping my pie with fresh berry varieties like strawberries, raspberries, or blueberries, especially during berry season when they’re at their juiciest. They balance the tartness of the rhubarb and make every bite feel like a celebration of summer.
Tea Pairings
Pairing tea with rhubarb crumble pie can turn a simple dessert into a full experience. I love experimenting with tea varieties like Earl Grey or chamomile, as their flavor profiles complement the pie’s tangy sweetness. A spiced chai brings warmth, while green tea adds a fresh, light touch. It’s fun to mix and match to find the perfect sip that makes each bite even better.
Frequently Asked Questions
Can I Freeze Rhubarb Crumble Pie?
I’ve found that freezing can be a delicate dance with time, but freezing tips help preserve life’s fleeting sweetness. To maintain texture preservation, I’ll wrap it tightly, ensuring the essence stays intact, ready to thaw and savor later.
How Do I Store Leftover Rhubarb Crumble Pie?
I store leftovers by covering them tightly with plastic wrap or foil for pie wrapping, then refrigerate. If it’s for longer storage, I use airtight containers or freeze it, ensuring it stays fresh and delicious.
Can I Use Frozen Rhubarb for This Recipe?
I’ve used Frozen Rhubarb in recipes, and it works well—just thaw and drain excess liquid first. For Cooking Tips, I’d adjust sugar since it can be tarter, and bake slightly longer to account for extra moisture.
Why Is My Crumble Topping Soggy?
Did you know 60% of crumble disasters happen because the topping absorbs too much moisture? I’ve found common mistakes like over-mixing or adding wet ingredients directly cause sogginess. My topping tips? Keep it cold and dry.
Can I Make This Pie Gluten-Free?
I can make this pie gluten-free by using gluten-free flour for both the pie crust and crumble topping. I’ll guarantee it’s well-mixed and baked properly to avoid sogginess, just like with traditional flour.
