Description
This Spend With Pennies Rhubarb Pie is a sweet and tart dessert with a buttery crumble topping, perfect for summer baking.
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
- 1 lemon zest optional
- 1/3 cup all-purpose flour
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/3 cup cold butter
Instructions
- Preheat oven to 425°F
- Line pie plate with crust and sprinkle flour sugar mixture on base
- Mix rhubarb sugar flour and lemon zest
- Pour filling into crust
- Prepare crumble topping with flour sugars cinnamon and 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
- Cool fully before slicing for best texture
- 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: 6
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 3
- Protein: 3
- Cholesterol: 20