Rhubarb Crumble Pie Recipe

Name: Rhubarb Crumble Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: All-purpose flour, for dusting; 1/2 recipe Pate Brisee (page 322); 1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups); 1 cup sugar; 2 tablespoons cornstarch; Pinch of salt; Crumble Topping (recipe follows); 3/4 cup all-purpose flour; 1/3 cup packed light brown sugar; 3 tablespoons granulated sugar; Pinch of salt; 6 tablespoons cold unsalted butter, cut into small pieces; (makes 2 1/2 cups)

Servings: persons

All-purpose flour, for dusting
1/2 recipe Pate Brisee (page 322)
1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)
1 cup sugar
2 tablespoons cornstarch
Pinch of salt
Crumble Topping (recipe follows)
3/4 cup all-purpose flour
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
Pinch of salt
6 tablespoons cold unsalted butter, cut into small pieces
(makes 2 1/2 cups)

1
On a lightly floured piece of parchment, roll out dough to a 13-inch round.
2
Fit dough into a 9-inch pie plate.
3
Trim dough, leaving a 1-inch overhang; fold overhang under, and press gently to seal.
4
Crimp edges, as desired.
5
Refrigerate or freeze until firm, about 30 minutes.
6
Preheat oven to 400F.
7
In a large bowl, toss rhubarb with sugar, cornstarch, and salt.
8
Pour into pie shell; sprinkle evenly with crumble topping.
9
Place pie plate on a parchment-lined rimmed baking sheet.
10
Reduce heat to 375F.
11
Bake until topping is browned and crust is lightly browned, about 1 1/2 hours.
12
(If topping or crust brown too quickly, tent pie with foil.)
13
Let pie cool completely on a wire rack before serving.
14
In a medium bowl, mix flour, sugars, and salt until combined.
15
With your fingertips, work in butter until large clumps form.
16
Refrigerate, covered, until ready to use (up to 3 days).

568

kcal

Calories

Fat

103

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 13 ingredients. The key ingredients include: All-purpose flour, for dusting, 1/2 recipe Pate Brisee (page 322), 1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups), 1 cup sugar, 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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