Rhubarb Crumble Pie
At a Glance
- Total
- 1 hr
- Servings
- 8.00 serving(s)
Categories
- Dessert
- Pie
- Baked
Dietary
- Vegetarian
Allergens
- Wheat
- Egg
- Milk
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Rhubarb Crumble Pie brings together 3/4 cup all-purpose flour, 1/3 cup packed brown sugar, 1/3 cup butter in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 8 servings.
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Equipment
Mixing bowls, pastry blender or 2 knives, whisk, 9-inch pie dish, oven, wire rack
Ingredients
- 3/4 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/3 cup butter
- 1 1/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 pinch salt
- 1 egg, lightly beaten
- 4 cups chopped rhubarb
- 1 (9 inch) unbaked pastry shells
- 2 tablespoons butter
Instructions
Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
Set aside.
PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
Add rhubarb& toss to coat.
Scrape into pie shell& dot with butter.
Sprinkle topping evenly over filling.
Bake in the bottom third of a preheated 425F oven for 10 minutes.
Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
Remove from oven& cool on a rack.
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