Description

This Rhubarb Crumble Pie combines a flaky crust, tart rhubarb filling, and buttery cinnamon crumble topping for a perfect balance of sweet and tangy. It’s a rustic, crowd-pleasing dessert ideal for spring and summer gatherings.

Ingredients

Scale

For the Pie Base:

1 single pie crust (homemade or store-bought)
6 tablespoons all-purpose flour, divided
2/3 cup granulated sugar, plus 1 tablespoon
5 cups chopped fresh rhubarb
Zest of 1 lemon (optional)

For the Crumble Topping:

1/3 cup all-purpose flour
3 tablespoons packed brown sugar
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/3 cup cold unsalted butter

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Instructions

Preheat oven to 400°F (200°C).
Place pie crust in a 9-inch dish and flute the edges. Sprinkle bottom with 2 tbsp flour and 1 tbsp sugar.
Toss rhubarb with remaining 4 tbsp flour, 2/3 cup sugar, and lemon zest (if using). Pour into crust.
Combine flour, brown sugar, sugar, and cinnamon. Cut in cold butter until crumbly.
Sprinkle crumble evenly over rhubarb.
Bake on a sheet for 20 minutes. Lower to 350°F (175°C) and bake 30–35 more minutes until golden and bubbly.
Cool at least 1 hour before slicing.

Notes

Use strawberries with the rhubarb for a classic twist.
Protect crust edges with foil if browning too fast.
Let the pie cool fully to set the filling.
Serve with ice cream, whipped cream, or custard.

Prep Time: 15
Cook Time: 55
Category: Dessert
Method: Baking
Cuisine: American