Irresistible Classic Rhubarb Crumble Pie
A perfect blend of sweet and sour, this classic rhubarb crumble pie features a flaky crust, luscious filling, and crunchy topping, making it an irresistible dessert for any occasion.
Ingrédients
Filling
- 2 cups rhubarb, chopped Fresh rhubarb is ideal.
- 1 cup granulated sugar Adjust based on tartness.
- 1 tablespoon cornstarch To thicken the filling.
- 1 tablespoon lemon juice Adds brightness.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 pie crust store-bought or homemade Use your preferred crust.
Crumble Topping
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1/2 cup rolled oats
- 1/2 cup brown sugar Light or dark sugar works.
- 1/2 cup butter, softened Can substitute with coconut oil for dairy-free.
- 1/2 teaspoon cinnamon Add nutmeg or ginger for extra spice.
Instructions
Preparation
- Gather all your ingredients and chop the rhubarb into small pieces. Make sure to measure them accurately.
- In a large bowl, mix the chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir until the rhubarb is well-coated.
- Pour the mixture into your prepared pie crust, spreading it out evenly.
Making the Crumble Topping
- In another bowl, combine the all-purpose flour, rolled oats, brown sugar, softened butter, and cinnamon. Mix until crumbly, resembling small pebbles.
Assembly
- Sprinkle the crumble mixture generously over the rhubarb filling.
Baking
- Preheat your oven to 375°F (190°C) and bake the pie on the middle rack for 45-50 minutes.
- Look for a golden brown topping and bubbling filling.
Cooling
- Allow the pie to cool for at least 20 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream for an enhanced experience. Leftovers can be stored in the refrigerator for 3-5 days.