Old-Fashioned Rhubarb Crumble Pie Recipe
Description
This delightful Rhubarb Crumble Pie is an easy, old-fashioned dessert recipe that has been cherished by families for more than five generations, originally crafted by Kate Kelly of Kanata, Ontario. You can choose to make your own pastry base from scratch or opt for a ready-made shell if you’re looking to save time in the kitchen. This versatile pie can also be made with either a full pastry top or a beautiful lattice design that adds a touch of elegance. For an exciting twist on the traditional flavor, consider incorporating a teaspoon of orange zest into the filling; it enhances the pie’s taste in the most delightful way. Perfectly suited for spring and summer gatherings, this pie is a sure crowd-pleaser that’s simple enough for beginner cooks to master.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3/4 cup |
| Brown sugar | 1/3 cup |
| Butter (cold, diced) | 1/3 cup |
| Granulated sugar | 1 1/4 cups |
| All-purpose flour | 3 tablespoons |
| Salt | 1 teaspoon |
| Egg | 1 large |
| Rhubarb (fresh, chopped) | 4 cups |
| Butter (for dotting) | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 437.3 |
| Total Fat | 18.9 g |
| Saturated Fat | 8.8 g |
| Cholesterol | 51.2 mg |
| Sodium | 243.6 mg |
| Total Carbohydrates | 64.4 g |
| Dietary Fiber | 2.3 g |
| Sugars | 40.9 g |
| Protein | 4.3 g |
Preparation Instructions
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Prepare the Topping: Begin by combining the 3/4 cup of all-purpose flour and 1/3 cup of brown sugar in a mixing bowl. Using a pastry blender or two knives, cut in the 1/3 cup of cold, diced butter until the mixture resembles fine crumbs. Once achieved, set this mixture aside, allowing the flavors to meld together while you prepare the filling.
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Prepare the Pie Filling: In another bowl, combine 1 1/4 cups of granulated sugar, 3 tablespoons of all-purpose flour, and 1 teaspoon of salt. Whisk these dry ingredients together until well combined. Next, add the 1 large egg to the mixture, whisking until smooth and thoroughly integrated.
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Combine with Rhubarb: Gently fold in the 4 cups of chopped fresh rhubarb, tossing it to coat each piece evenly with the sweetened mixture. The rhubarb should be well-coated to ensure that it sweetens evenly during the baking process.
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Assemble the Pie: Scrape the rhubarb filling into your prepared pie shell, whether homemade or store-bought. Once the filling is spread evenly, dot the top with 2 tablespoons of butter, ensuring that the buttery flavor permeates throughout the pie as it bakes.
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Top with Crumble Mixture: Evenly sprinkle the crumble topping you prepared earlier over the rhubarb filling, ensuring that it covers the surface generously. This will create a lovely crunchy texture once baked.
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Bake the Pie: Preheat your oven to 425°F (220°C) and place the pie in the bottom third of the oven. Bake for 10 minutes at this high temperature to set the crust. After 10 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until the topping is golden brown and the filling is bubbly, signaling that it’s perfectly cooked through.
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Cool and Serve: Once baked, remove the pie from the oven and let it cool on a rack. Allowing the pie to cool will help the filling set further, making it easier to slice and serve. This pie is best enjoyed warm, but it can also be served at room temperature.
Enjoy this delightful old-fashioned Rhubarb Crumble Pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat, creating a memorable dessert experience that celebrates both tradition and flavor. Perfect for gatherings, family dinners, or simply to satisfy your sweet tooth, this pie is a timeless addition to any dessert repertoire.
