Get the Recipe: Rhubarb Crumble Pie
Delicious rhubarb crumble pie with a light custard filling and a crumb topping. Can be made with fresh or frozen rhubarb.
Ingredients
- 9-inch pie crust, store-bought or homemade, regular size (not deep dish)
- 1 egg white, for brushing pastry bottom before filling (optional)
Filling:
- 5 cups rhubarb, fresh or frozen, diced
- 1 large egg
- 1/4 cup all-purpose flour
- 3/4 cup white sugar
- 1 teaspoon vanilla, optional
- 2 Tablespoon butter, melted and cooled
Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup white sugar
- 1/4 cup butter, cold
- Pinch salt, if using unsalted butter
Instructions
- **For frozen rhubarb, thaw completely in a strainer to remove excess moisture. Pat dry, then toss in 1 Tablespoon of flour.
- Preheat oven to 400F. (non-convection/not fan-assisted) with the rack in the lower third of the oven. *If using a glass pie plate, reduce the oven temperature by 25° F.
- While the oven is preheating, prepare your rhubarb by washing and dicing. Place in a large bowl. In a small bowl, beat the egg. Add the all-purpose flour, sugar, vanilla and melted and cooled butter and stir well until smooth. Set aside.
- Pop your unfilled pie shell into the preheated oven and pre-bake for about 5 minutes. Remove from oven and let cool slightly. *If desired, you can brush the bottom of the pie shell with an egg white wash to help it from getting soggy. Simply beat an egg white with a splash of water and brush it on the bottom of the pre-baked pie shell.
- Prepare your filling by combining the egg/flour/sugar mixture with the cut rhubarb and stir well to coat the rhubarb evenly. Spoon filling into your prepared pie shell.
- Make the crumb topping by stirring together the flour and sugar in a small bowl. Add the cold butter and cut or rub it into the flour mixture until you have a nice crumb mixture. Scatter over-top of the pie.
- *If desired, pre-heat a baking sheet by popping it into the oven for a few minutes before placing your pie in the oven. Place pie on baking sheet (to catch any bubble-overs) and bake at 400F for 10 minutes. Reduce oven temperature to 375F. and bake a further 40 - 45 minutes (50-55 minutes total) or until bubbly and golden.
Notes
Tips!
If you prefer a well-done pie crust, pre-bake the unfilled pie shell for 10 minutes before filling. To avoid over-browning of the crust edge, cover with a ring of foil partway through baking.
As this is a 100% rhubarb pie and rhubarb is very tart, the 3/4 cup is really what I would consider minimum sugar. At that level, the pie is pleasantly, but not overly tart. In fact, if you prefer a sweeter rhubarb pie, you might consider adding another tablespoon or two.
Stir a handful of large-flake oats into the prepared topping if you like.
Serving: 1serving, Calories: 366kcal, Carbohydrates: 52g, Protein: 5g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 46mg, Sodium: 197mg, Potassium: 267mg, Fiber: 2g, Sugar: 28g, Vitamin A: 378IU, Vitamin C: 6mg, Calcium: 76mg, Iron: 1mg
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