Ingredients for Rhubarb Crumble Pie
- All Purpose Flour
- Brown Sugar
- 2 tablespoons cold unsalted butter, cut into small pieces (for filling)
- Granulated Sugar
- 1/4 teaspoon salt (for filling)
- 1 large egg (for filling)
- 4 cups chopped rhubarb (about 1 lb)
- Unbaked Pastry Shells
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How to Make Rhubarb Crumble Pie
- **Make the Crumble Topping:** In a medium bowl, whisk together 1 1/2 cups flour and 1/2 cup granulated sugar.
- Cut in 1/2 cup cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Set aside.
- **Prepare the Rhubarb Filling:** In a separate bowl, whisk together 3/4 cup granulated sugar, 1/4 cup flour, and 1/4 teaspoon salt.
- Whisk in 1 large egg until smooth.
- Gently fold in 4 cups chopped rhubarb and 1 teaspoon orange zest (if using).
- Pour the rhubarb filling into your pie shell. Dot the top with 2 tablespoons of cold butter.
- Sprinkle the crumble topping evenly over the filling.
- **Bake:** Place the pie in the lower third of a preheated 425°F (220°C) oven and bake for 10 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until the topping is golden brown and the filling is bubbly and thickened.
- Remove from the oven and let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
163g
Fat
43g
Carbs
21g
