Classic Rhubarb Crumble Pie
A classic rhubarb crumble pie featuring a tangy rhubarb filling topped with a buttery, golden crumble for a perfect balance of sweet and tart flavors.
Equipment
- 9-inch Pie Dish
- Mixing Bowls
- Oven
Ingredients
Pie Crust
- 1 pie crust prepared
Filling
- 4 cups rhubarb chopped
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 tbsp lemon juice
Crumble Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup unsalted butter cold
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish.
- In a bowl, mix chopped rhubarb with sugar, flour, and lemon juice. Pour the mixture into the prepared crust.
- In another bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly.
- Sprinkle the crumble topping evenly over the rhubarb filling.
- Bake for 45–50 minutes until the topping is golden and the filling is bubbling.
- Allow the pie to cool for at least 1 hour before slicing and serving.
Notes
Serve with vanilla ice cream or whipped cream for an extra treat. You can mix strawberries with rhubarb for a sweeter variation.