This delicious tart rhubarb crumble pie recipe has so much flavour when you use fresh rhubarb and it goes without saying it’s a hit each time! Serve it up with vanilla ice cream.
It’s that time of the year when fresh local fruit comes into season. I can hardly wait to get in the kitchen and start baking. I prefer a tart rhubarb pie, and if you do too, this will definitely satisfy your taste buds. If you prefer a sweeter pie, just add a little more sugar. Either way, fresh local rhubarb pie is meant to be enjoyed.
HOW TO MAKE THIS DELICIOUS RHUBARB CRUMBLE PIE
Prepare the pastry dough ahead of time. Allow to rest in the refrigerator for a minimum of 30 minutes.
and cold then roll out one of the dough into a 9 inch pie plate.
While you are waiting for the dough to rest. Mix together the filling and crumble. In a large bowl, combine flour, sugar and cinnamon to the chopped rhubarb. Set aside. In another large bowl, mix together the flour, oats, brown sugar, cinnamon and melted butter. Set aside.
Roll out dough into a 9 inch pie plate and create a decorative edge. I have noticed everyone seems to have their own personal favourite style or perhaps you like to try something new. Either way, I think it’s always important to take the time and effort.
Now, whisk an egg wash in small bowl, brush the edges of the dough.
Add the rhubarb filling to the prepared pie plate and the crumble evenly over the rhubarb filling. Bake at 350 for 50 minutes, until the crumble is golden in colour. Remove from the oven and set on cooling rack. After 20-25 minutes, serve warm with ice cream.
WHY RHUBARB CRUMBLE PIE
- Using fresh rhubarb is the first fruit of the Spring season and there is nothing like a fresh rhubarb pie after a long cold winter!!
- It has a fabulous tart flavour and sometimes we think that we need to add a lot of sugar to enjoy this fruit, but for me, that isn’t the case. Adding some sugar or maple syrup can offer some sweetness but it’s important to not over power the flavour of the delicious tart rhubarb taste.
- I wanted this dessert to be easy to serve by adding a pie dough base and I always love a good crumble or crisp on fruit fillings.
Fresh Rhubarb Crumble Pie
Equipment
- 9 inch pie plate
- medium bowl
Ingredients
Pastry Dough:
- 1⅓ cups all purpose flour
- 1/4 tsp salt
- 6 tbsp cold unsalted butter
- 4-5 tbsp ice water
- 1/2 tsp vinegar
- 1 egg, beaten
Filling:
- 4 1/2 cups fresh rhubarb, diced (frozen is an option)
- 2/3 cup raw fine sugar
- 4 tbsp all- purpose flour
- 1/2 tsp cinnamon
Crumble:
- 1/2 cup flour
- 3/4 cup rolled oats
- 1/4 cup brown sugar, packed
- 1 tsp cinnamon
- 1/2 cup unsalted butter, melted
Instructions
Pastry Dough:
- In a medium bowl, combine flour and salt. Grate cold butter into the flour bowl and mix together. Gradually add the ice cold water and vinegar mixture to the flour and butter mixture, stirring the dough around the bowl with a fork or your hands to bring the dough together. As soon as it is moist enough to gather the dough together, form the dough into 1 large disc and tightly wrap in plastic wrap and place in the refrigerate for minimum 30 minutes or overnight. Handle the dough as little as possible, as over mixing will cause the dough to become tough.
- While dough is chilling, prepare the filling and crumble mixture. In a large bowl, using a spatula, gently mix together diced rhubarb, sugar, flour and cinnamon.
- In a large bowl, mix together flour, oats, brown sugar, cinnamon and melted butter. Spread evenly over the rhubarb mixture.
- Pre-heat oven to 350°F.
- Take dough out of the refrigerator and roll it out to fit the 9 inch pie plate. Always measure by placing the pie plate over the rolled out dough. To consider the depth of the pie plate, measure 2-3 inch beyond the pie plate. Create a decorated pie by fluting the edges of the dough. Whisk the egg in a small bowl and brush the edges of the pie with a pastry brush.
- Add the rhubarb filling to the prepared pie plate and add the crumble evenly over the filling. Bake for 50 minutes. Allow to cool on a cooling rack.
- Enjoy! Serve warm with ice cream.
This rhubarb pie looks delicious! Yum! I can’t wait to make your recipe!
Thanks Barb! Let me know how it goes 🙂