Rhubarb Crumble Pie

 

Ingredients:

For the Pie Crust

1 unbaked 9-inch pie crust (homemade or store-bought)

For the Rhubarb Filling

4 cups fresh rhubarb, chopped into 1/2-inch pieces

1 1/4 cups granulated sugar

1/4 cup all-purpose flour

1 tablespoon cornstarch

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Crumble Topping

1 cup all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

Instructions:

1.Prepare the Crust: Preheat your oven to 375°F (190°C).

Place the unbaked pie crust into a 9-inch pie dish and

crimp the edges as desired. Set aside.

2.Make the Filling: In a large bowl, combine the chopped

rhubarb, granulated sugar, flour, cornstarch, vanilla

extract, and salt. Toss until the rhubarb is evenly coated.

Pour the mixture into the prepared pie crust and spread

evenly.

3.Prepare the Crumble Topping: In a medium bowl, mix

together the flour, brown sugar, granulated sugar,

cinnamon, and salt. Add the cold cubed butter and use a

pastry cutter or your fingers to work it into the dry

ingredients until the mixture resembles coarse crumbs.

4.Assemble the Pie: Sprinkle the crumble topping evenly

over the rhubarb filling, covering it completely.

5.Bake: Place the pie on a baking sheet to catch any

drips and bake for 45–55 minutes, or until the filling is

bubbly and the topping is golden brown. If the crust

edges brown too quickly, loosely cover them with foil.

6.Cool and Serve: Allow the pie to cool for at least 2

hours before slicing so the filling can properly set. Serve

at room temperature or slightly warm, optionally with a

scoop of vanilla ice cream or whipped cream.

Prep Time: 20 minutes | Cook Time: 50 minutes | Cool

Time: 2 hours | Total Time: 3 hours 10 minutes