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Rhubarb Pie with Crumb Topping

This delightful Rhubarb Pie with Crumb Topping balances the tartness of rhubarb with a sweet, buttery crumb topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups rhubarb, chopped Choose firm, bright stalks.
  • 1 cup granulated sugar Feel free to swap for alternatives.
  • 1 tablespoon cornstarch Essential for thickening the filling.
  • 1 teaspoon vanilla extract
  • 1 pie crust store-bought or homemade Use your preferred pie crust.
Crumb Topping Ingredients
  • 1/2 cup all-purpose flour Can use almond or coconut flour for gluten-free.
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon Experiment with spices like nutmeg or ginger.
  • 1/4 cup unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Stir until well mixed.
  3. Pour the rhubarb mixture into the pie crust, spreading it evenly.
  4. In another bowl, mix together the flour, oats, brown sugar, and ground cinnamon until combined.
  5. Stir in the melted butter and mix until the mixture resembles crumbs.
  6. Sprinkle the crumb mixture over the rhubarb filling.
Baking
  1. Bake in the preheated oven for 15 minutes.
  2. Reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the rhubarb is tender and the topping is golden brown.
  3. Let it cool before serving.

Notes

Serve warm with heavy cream or vanilla ice cream. Store leftovers in the refrigerator for 3-4 days, or freeze individual slices for longer storage.