Rhubarb Crumble Top Pie

It’s rhubarb season! In my opinion, pie is the best use for rhubarb…or strawberries, or apples, or cherries, or blueberries- any and all fruit! The tartness of the rhubarb, with the thickest cinnamon sugar crumble topping you’ve ever had- there’s no better way to celebrate the first summer fruit.

Ingredients:

• 1 Pie Crust
• Filling:
  • Rhubarb
  • 1 Cup White Sugar
  • 1 Cup White Flour
  • 1 Tbsp. Lemon Juice
  • 1/4 tsp. Salt
• Crumble Topping:
  • 2/3 Cup White Sugar
  • 2/3 Cup White Flour
  • 2 tsp. Cinnamon
  • 1/2 Cup Butter

Method:

Filling:

Preheat the oven to 375 degrees. Dice six cups of rhubarb and add to a large mixing bowl.

Add the 1/4 cup of flour, 1 cup of sugar, salt and lemon juice to the rhubarb. Mix until combined. Set aside.

Crumble Topping:

Mix the 2/3 cup of sugar, 2/3 cup of flour, and cinnamon in a medium mixing bowl.

Cube the butter, add it to the flour, sugar, cinnamon mixture. Using your hands, a pastry blender or two forks, cut in the butter until it resembles coarse sand.

To assemble the pie, pour the filling into the unbaked pie crust. Top the filling with the crumble topping,

Put the pie in the 375 degree oven. Put a rimmed baking sheet under the pie to catch any drips. Bake until the pie is bubbling and the crust is golden brown, around 1 hour and 15 minutes.

Allow the pie to sit for at least two hours before cutting. Best enjoyed warm with vanilla ice cream.