I’ve always loved how rhubarb crumble pie brings together tangy and sweet flavors in such a comforting way. It’s one of those desserts that feels special but doesn’t require a ton of effort, which is perfect for when you want to impress without stressing. The crumble topping adds a nice crunch, and the filling is just the right balance of tart and sugary. If you’re curious about how to make it, I’ve got the steps that’ll make it a breeze.
What You’ll Love About This Recipe
This Rhubarb Crumble Pie recipe combines tangy rhubarb with a sweet, buttery crumble topping for a perfect dessert.
- Easy to Make: Simple steps and common ingredients make this pie a breeze to prepare.
- Perfect Balance: The tartness of rhubarb pairs beautifully with the sweet, crunchy topping.
- Crowd-Pleaser: A classic dessert that’s sure to impress family and friends.
Recipe
Rhubarb crumble pie is a delightful dessert that combines the tartness of rhubarb with a sweet, buttery crumble topping. This recipe is perfect for showcasing the unique flavor of rhubarb in a comforting, homemade pie.
Ingredients:
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 unbaked pie crust (9-inch)
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cold and cubed
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine rhubarb, granulated sugar, 1/4 cup flour, vanilla extract, and cinnamon. Mix well and set aside.
- Place the unbaked pie crust in a 9-inch pie dish and trim the edges.
- Pour the rhubarb mixture into the pie crust, spreading it evenly.
- In a separate bowl, mix 1 cup flour, rolled oats, and brown sugar. Add the cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the rhubarb filling.
- Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
- Remove from the oven and let cool before serving.
Notes:
- For a sweeter pie, increase the sugar to 1 1/4 cups.
- Serve with a scoop of vanilla ice cream or whipped cream for an extra treat.
Time:
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Serving:
8 servings
Calories:
Approximately 350 calories per serving
Cuisine:
American
Equipment
To make this rhubarb crumble pie, you’ll need a few essential tools to guarantee the process is smooth and efficient. Here’s what you’ll need:
- 9-inch pie dish
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Pastry cutter or fork
- Rolling pin
- Whisk
- Oven mitts
- Cooling rack
Nutrition
Rhubarb crumble pie is a delightful dessert that combines tart rhubarb with a sweet, buttery crumble topping. While indulgent, it also offers some nutritional benefits.
- Rich in dietary fiber from rhubarb and oats.
- Contains vitamin C, potassium, and calcium from rhubarb.
- Provides energy from carbohydrates in the crust and topping.
- Moderate in calories, depending on portion size and ingredients used.
- Contains small amounts of protein from butter and flour.
What to Serve With This Recipe
I love pairing this rhubarb crumble pie with a scoop of vanilla ice cream, as it balances the tartness perfectly. If you’re feeling fancy, try a dollop of homemade whipped cream or a warm cup of Earl Grey tea. For a more indulgent twist, a glass of sweet dessert wine or a savory side like sharp cheddar cheese can really elevate the experience.
Ice Cream Pairings
A scoop of ice cream can turn a good dessert into something truly special, and this rhubarb crumble pie is no exception. When it comes to ice cream flavors, I love pairing this tart, sweet pie with vanilla—its creaminess balances the tangy rhubarb perfectly. For a bolder twist, try cinnamon or ginger ice cream; their warm spices complement the pie’s crumble topping. If you’re feeling adventurous, salted caramel adds a delightful contrast. As for dessert toppings, a drizzle of honey or a sprinkle of crushed nuts can elevate the whole experience. Trust me, it’s a match made in dessert heaven!
Whipped Cream Ideas
While whipped cream might seem like a simple addition, it’s a game-changer when paired with this rhubarb crumble pie. I love experimenting with whipped cream flavors to elevate the experience. A hint of vanilla or a touch of cinnamon blends beautifully with the tartness of the rhubarb. For a citrusy twist, try adding a bit of orange zest. When it comes to topping variations, I’ll sometimes fold in mascarpone for creaminess or drizzle caramel over the top for extra sweetness. A dollop of spiced whipped cream can make each bite feel like a cozy treat. Trust me, it’s worth the extra step!
Tea Pairing Suggestions
After enjoying a slice of rhubarb crumble pie with a dollop of perfectly flavored whipped cream, it’s hard to think of anything that could make the experience better—until you pair it with the right tea. I love how tea flavor profiles can elevate dessert pairings. For this pie, I’d recommend a light Earl Grey; its citrusy notes balance the tartness of the rhubarb. If you prefer something herbal, a mint or chamomile tea adds a revitalizing contrast. For a cozy vibe, try a spiced chai—its warmth complements the crumble’s buttery richness. Trust me, it’s a game-changer!
Wine Companion Choices
Switching from tea to wine opens up a whole new world of pairing possibilities for this tangy-sweet rhubarb crumble pie. I love a light red wine, like Pinot Noir, to balance the pie’s tartness with its fruity notes. For white wine, a crisp Riesling complements the rhubarb’s zing perfectly. If you’re feeling fancy, a dessert wine, such as Moscato, enhances the sweetness without overpowering it. And don’t overlook sparkling wine—a dry Prosecco adds a bubbly contrast that’s invigorating. Each option brings something unique, so pick your favorite and let the flavors dance together!
Savory Side Options
Pairing this rhubarb crumble pie with the right wine is fun, but let’s not forget about the savory sides. I love balancing the pie’s sweetness with something hearty, like roasted vegetables tossed with savory herbs like rosemary or thyme. A warm quinoa salad with roasted chickpeas and a tangy vinaigrette also works wonders. If you’re craving freshness, light side salads with peppery arugula, cucumber, and a lemon-dill dressing do the trick. Don’t shy away from creamy potato dishes, either—garlic mashed potatoes or a baked gratin complement the pie’s richness perfectly. It’s all about that sweet and savory harmony!
Frequently Asked Questions
Can I Use Frozen Rhubarb for This Pie?
I’m often asked if using frozen rhubarb works—it’s like thawing a burst of spring in the dead of winter! I’ve found that preparing rhubarb from frozen is perfectly fine; just thaw and drain it well first.
How Do I Prevent a Soggy Crust?
I always focus on preventing sogginess by blind-baking my crust first. I brush it with egg wash to seal it, and I make sure my filling isn’t too wet. These crust tips keep it crisp every time.
Can I Substitute the Sugar With a Sweetener?
I once swapped sugar for honey in cookies, and the flavor was great, but the texture changed completely. With sugar alternatives, you’ve got to tweak sweetness levels carefully—some pack more punch, others alter the bake’s consistency.
How Long Does This Pie Keep Fresh?
I’d say this pie stays fresh for about 2-3 days if stored properly. For freshness tips, keep it covered in the fridge. Storage methods like airtight containers or plastic wrap help maintain its texture and flavor.
Can I Make This Pie Gluten-Free?
I’ve read that 1 in 5 people now choose gluten-free options. I can make this pie gluten-free by using gluten-free alternatives like almond or oat flour for the filling and a gluten-free crust for the base.
