Description
A classic rhubarb pie with a buttery crumble topping, perfectly balancing sweet and tart flavors for a summer dessert.
Ingredients
Scale
- 1 single pie crust
- 6 tablespoons all-purpose flour divided
- 2/3 cup granulated sugar plus 1 tablespoon divided
- 5 cups chopped fresh rhubarb
- Zest of 1 lemon optional
- 1/3 cup all-purpose flour
- 3 tablespoons brown sugar packed
- 3 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/3 cup cold butter
Instructions
- Preheat oven to 425°F.
- Line a pie plate with crust and crimp edges.
- Mix 1 tablespoon flour and sugar and sprinkle over crust.
- Combine rhubarb, sugar, flour, and lemon zest.
- Pour filling into crust.
- Mix topping ingredients and cut in butter.
- Sprinkle topping over filling.
- Bake 15 minutes then reduce heat to 350°F and bake 45 minutes.
- Cool completely before serving.
Notes
- Cover with foil if topping browns too quickly.
- Drain frozen rhubarb well before using.
- Freeze before baking for make-ahead option.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 333
- Sugar: 28
- Sodium: 159
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 3
- Protein: 3
- Cholesterol: 20