Rhubarb Crumb Pie
Rhubarb Crumb Pie offers a delightful balance of tart rhubarb filling topped with a buttery, crumbly streusel. Perfect for spring and summer gatherings, this dessert combines tangy fruit with sweet, crunchy topping, appealing to fruit lovers and those seeking a comforting homemade pie.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Combine chopped rhubarb, slightly beaten egg, vanilla, 4 tablespoons flour, and sugar together in a bowl.
- Pour the rhubarb mixture into the unbaked pie shell.
- Blend 3/4 cup flour, brown sugar, and margarine together until crumbly to make the streusel.
- Sprinkle the streusel evenly over the rhubarb filling.
- Bake for 40 to 45 minutes at 375°F (190°C) until the filling is bubbly and topping is golden.
Tips & Substitutions
When preparing rhubarb, ensure it is fresh and vibrant for the best flavor. If you find the rhubarb too tart, consider adding an extra tablespoon of sugar. For a different texture, you can substitute half of the rhubarb with strawberries or apples. This pie can also be made with a store-bought crust for a quicker version, similar to a Quick And Simple Meal.
Serving Suggestions
Serve the rhubarb crumb pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Dorothy'S Rhubarb Pie for a delightful dessert spread. Consider serving with a cup of tea or coffee for a comforting end to any meal.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, which will help maintain the crispiness of the crumb topping.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Crumb Pie contains roughly 498 calories, with 7g protein, 75g carbohydrates, and 20g fat. It is an excellent source of vitamin C (49% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of iron and protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this pie?
Yes, you can use frozen rhubarb. Just make sure to thaw it completely and drain any excess liquid before mixing it with the other ingredients to prevent a soggy pie.
What can I use instead of brown sugar?
If you don't have brown sugar on hand, you can substitute it with an equal amount of granulated sugar mixed with a tablespoon of molasses. This will mimic the flavor and moisture of brown sugar.
How do I know when the pie is done baking?
The pie is done when the filling is bubbly and the topping is golden brown. You can also check for doneness by inserting a knife into the filling; it should come out clean if the pie is fully baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).