Rhubarb Crumble Pie Recipe

Name: Rhubarb Crumble Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: TOPPING; 3/4 cup all-purpose flour; 1/3 cup packed brown sugar; 1/3 cup butter; PIE; 1 1/4 cups granulated sugar; 3 tablespoons all-purpose flour; 1 pinch salt; 1 egg, lightly beaten; 4 cups chopped rhubarb; 1 (9 inch) unbaked pastry shells; 2 tablespoons butter

Servings: persons

TOPPING
3/4 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup butter
PIE
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1 pinch salt
1 egg, lightly beaten
4 cups chopped rhubarb
1 (9 inch) unbaked pastry shells
2 tablespoons butter

1
Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
2
Set aside.
3
PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
4
Add rhubarb& toss to coat.
5
Scrape into pie shell& dot with butter.
6
Sprinkle topping evenly over filling.
7
Bake in the bottom third of a preheated 425F oven for 10 minutes.
8
Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
9
Remove from oven& cool on a rack.

656

kcal

Calories

Fat

107

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 12 ingredients. The key ingredients include: TOPPING, 3/4 cup all-purpose flour, 1/3 cup packed brown sugar, 1/3 cup butter, and more.

Yes, Rhubarb Crumble 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.

Rhubarb Crumble Pie

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