Rhubarb Crumble Pie
A delightful rhubarb crumble pie featuring tart rhubarb with a sweet oat and brown sugar topping, perfect for dessert or afternoon tea with a buttery flavor profile.
Ingredients
Instructions
- Mix all ingredients for the topping.
- Pat the mixture into a 9-inch pie plate, reserving some for the topping.
Tips & Substitutions
For a twist, consider adding a teaspoon of cinnamon to the topping for extra warmth. If you prefer a gluten-free option, substitute all-purpose flour with almond flour or a gluten-free blend. When mixing the topping, ensure the butter is not too hot to prevent the oats from clumping together. This pie can also be made with other fruits like apples or berries, following the same method.
Serving Suggestions
Serve warm or at room temperature, topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Hot Blueberry Tea Bread, creating a lovely dessert spread. You can also add a dollop of whipped cream or crème fraîche to elevate the experience. Consider serving with a side of fresh berries for added texture and flavor.
Storage & Reheating
Store any leftover rhubarb crumble pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30-45 seconds or warm the entire pie in a 350°F oven for 10-15 minutes until heated through. This will help preserve the topping's crunch while warming the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Crumble Pie contains roughly 857 calories, with 14g protein, 125g carbohydrates, and 37g fat. It is an excellent source of iron (133% of the Daily Value), vitamin A (77% of the Daily Value), and dietary fiber (35% of the Daily Value). It also contributes 10g 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 and drain any excess moisture before using it in the pie filling. This will help prevent the crust from becoming soggy. Frozen rhubarb is a great option when fresh rhubarb is out of season.
How do I know when the pie is done baking?
The pie is done when the topping is golden brown and the filling is bubbling. This usually takes about 35-45 minutes at 350°F. You can also check the filling by inserting a knife; it should cut through easily. If the topping browns too quickly, cover the pie with foil.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just reheat it in the oven to restore its freshness before serving. Alternatively, you can assemble the pie and freeze it unbaked. Bake from frozen, adding a few extra minutes to the baking time.
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).