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Rhubarb Crumble Pie

Delicious Rhubarb Crumble Pie That Will Wow Your Guests

This Healthy Rhubarb Crumble Pie features a tangy rhubarb filling with a sweet crumble topping, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 2 cups all-purpose flour gluten-free flour can be used as a substitute
  • 1 cup cold butter key for a flaky texture
  • 1 tablespoon sugar coconut sugar can be used for a healthier option
  • 1 teaspoon salt just a pinch enhances flavors
For the Filling
  • 4 cups fresh rhubarb opt for firm, thinner stalks
  • 2/3 cup sugar honey or agave can be used as substitutes
  • 2 tablespoons all-purpose flour gluten-free flour works well
  • 1 tablespoon lemon zest optional
For the Crumble Topping
  • 1/2 cup all-purpose flour base of the crumble
  • 1/4 cup brown sugar can be swapped with coconut sugar
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon optional
  • 1/2 cup cold butter to achieve a crumbly topping

Equipment

  • 9-inch pie plate
  • Mixing bowls
  • pastry cutter
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions for Comforting Healthy Rhubarb Crumble Pie
  1. Preheat your oven to 425°F (220°C). Prepare your pie crust by rolling it out to fit a 9-inch pie plate.
  2. Line the pie plate with the crust, and mix 1 tablespoon of flour and 1 tablespoon of sugar to sprinkle over the bottom.
  3. In a large mixing bowl, combine chopped rhubarb, sugar, and remaining flour. Add lemon zest if using, and stir until well-coated.
  4. Pour the rhubarb filling into the crust, ensuring even distribution and leaving space for the crumble on top.
  5. Combine flour, brown sugar, white sugar, and cinnamon in a bowl. Cut in cold butter until mixture resembles coarse crumbs.
  6. Sprinkle the crumble topping over the rhubarb filling evenly, making sure to leave gaps for steam.
  7. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 45 minutes.
  8. Let the pie cool completely for at least 3 hours before serving with vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, use cold butter and allow the pie to cool completely before slicing. Experiment by adding other fruits like strawberries or apples.

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