Delicious Rhubarb Crumble Pie Recipe

Indulge in a classic American dessert with this mouthwatering rhubarb crumble pie! The combination of tangy rhubarb filling and buttery crumble topping creates a perfect harmony of flavors. This recipe is easy to follow and will impress your guests at any gathering. Enjoy a slice of this warm, comforting pie with a scoop of vanilla ice cream for a truly delightful treat.

Ingredients

• For the crust:
• - 1 1/4 cups all-purpose flour
• - 1/4 teaspoon salt
• - 1/2 cup unsalted butter, cold and cubed
• - 2-3 tablespoons ice water
• For the filling:
• - 4 cups rhubarb, sliced
• - 3/4 cup granulated sugar
• - 1/4 cup all-purpose flour
• - 1 teaspoon vanilla extract
• For the crumble topping:
• - 1 cup all-purpose flour
• - 1/2 cup granulated sugar
• - 1/2 cup unsalted butter, cold and cubed
• - 1/4 teaspoon ground cinnamon

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour and salt for the crust. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the dish, trimming any excess around the edges.
5. In a separate bowl, combine the sliced rhubarb, granulated sugar, flour, and vanilla extract for the filling. Stir until the rhubarb is well coated.
6. Pour the rhubarb filling into the prepared pie crust.
7. For the crumble topping, combine the flour, granulated sugar, cold cubed butter, and cinnamon in a bowl. Use your fingers or a pastry cutter to mix until crumbly.
8. Sprinkle the crumble topping evenly over the rhubarb filling.
9. Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
10. Remove the pie from the oven and let it cool for at least 30 minutes before serving. This will allow the filling to thicken.
11. Serve slices of the rhubarb crumble pie warm or at room temperature. Optionally, top with a scoop of vanilla ice cream for an extra indulgence.

Interesting Facts