Rhubarb Crumble Pie 🥧😋
Ingredients:
For the Filling:
4 cups rhubarb, chopped
1 cup granulated sugar
¼ cup cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice
For the Crumble Topping:
1 cup all-purpose flour
½ cup rolled oats
½ cup brown sugar
½ teaspoon cinnamon
½ cup unsalted butter, melted
Pinch of salt
Additional:
1 (9-inch) unbaked pie crust (homemade or store-bought)
Directions:
Preheat oven to 375°F (190°C). Place the pie crust into a 9-inch pie plate and set aside.
In a large bowl, combine chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until the rhubarb is well coated. Let sit for 10 minutes to draw out juices.
Pour the rhubarb filling into the prepared pie crust and spread evenly.
In a separate bowl, combine flour, oats, brown sugar, cinnamon, and a pinch of salt. Stir in the melted butter until the mixture forms a crumbly texture.
Sprinkle the crumble topping evenly over the rhubarb filling.
Bake for 45–50 minutes, or until the filling is bubbling and the crumble topping is golden brown.
Allow the pie to cool completely before slicing to help the filling set. Serve plain or with a scoop of vanilla ice cream.
Prep Time: 20 minutes | Bake Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 390 kcal per slice | Servings: 8 slices
Tips:
Cover the edges of the crust with foil if they begin to brown too quickly.
For extra crunch, sprinkle a few chopped pecans into the crumble topping.
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