Delight in Homemade Rhubarb Crumble Pie for Spring Bliss

Experience the joy of Rhubarb Crumble Pie, a delightful blend of tangy rhubarb and a crunchy topping, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Cooling Time 30

Total Time 1 40

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

4 cups Rhubarb Fresh rhubarb for the best tart flavor
1 cup Sugar Consider using brown sugar for deeper flavor

For the Crust

2 cups Flour All-purpose flour for crust's flakiness
1 cup Butter Cold, cut into the flour

For the Crumble Topping

1 teaspoon Cinnamon Adjust to taste
1/2 cup Sugar For caramelized topping

Equipment

mixing bowl
Pie Pan
Baking Sheet

Method

Step‑by‑Step Instructions

Wash and slice fresh rhubarb into small pieces, about 1-inch long.
Combine chopped rhubarb with sugar, tossing until well coated, and let macerate for 10-15 minutes.
Roll out pie dough on a lightly floured surface and fit it into a 9-inch pie pan.
Mix together flour, sugar, and cinnamon in a separate bowl. Add cold butter and blend until crumbly.
Pour macerated rhubarb into the crust and cover with crumble topping.
Preheat oven to 350°F (175°C) and bake for 45-50 minutes until golden brown.
Let the pie cool for at least 20-30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Serve warm with ice cream for the ultimate experience. Fresh ingredients make a big difference in flavor.

Tried this recipe?

Let us know how it was!