Rhubarb Crumble Pie – Sweet, Tangy, and Buttery Perfection

👩‍🍳 Instructions

1. Preheat the Oven

Set your oven to 425°F (220°C). Line a pie plate with the crust, gently pressing into the edges and crimping if desired. Mix 1 tablespoon of flour and 1 tablespoon of sugar and sprinkle evenly over the bottom of the crust. This helps keep the bottom from getting soggy.

2. Prepare the Filling

In a large mixing bowl, combine the chopped rhubarb, ⅔ cup sugar, remaining flour, and lemon zest (if using). Stir until well coated, then spoon the mixture into the prepared pie shell.

3. Make the Crumble Topping

In a medium bowl, mix flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle evenly over the rhubarb filling.

4. Bake

Place the pie on the lower rack of the oven. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 45 minutes or until the filling is bubbly and the topping is golden.

5. Cool and Serve

Allow the pie to cool completely to help the filling set. Slice and serve as-is or with a generous scoop of vanilla ice cream or a dollop of whipped cream.

💡 Tips & Serving Suggestions