Crumb Top Rhubarb Pie Recipe

Name: Crumb Top Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pie shell; 1 ¼ cups white sugar; 3 tablespoons cornstarch; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; 4 cups rhubarb, chopped; ⅔ cup pecans, chopped; 1 cup flour; ⅔ cup white sugar; ½ cup butter

Servings: persons

1
In a large mixing bowl combine, sugar, cornstarch, cinnamon and nutmeg.
2
Stir in Rhubarb and coat with the sugar mixture.
3
Place sugar rhubarb mixture in the pie shell, and sprinkle with pecans.
4
Set aside.
5
For the topping, mix up flour and sugar.
6
Then cut in the butter until crumbly.
7
Sprinkle the topping over the rhubarb mixture.
8
Cover the edge of crust with aluminum foil.
9
Bake in a 400 degree oven for 50-60 minutes until bubbly.
10
If desired remove the aluminum foil for the last 10 minutes of baking.

853

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pie shell, 1 ¼ cups white sugar, 3 tablespoons cornstarch, ½ teaspoon cinnamon, and more.

Yes, Crumb Top Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crumb Top Rhubarb Pie

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