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.
Equipment
- 1 9" Pie Plate
Ingredients
- 1 9" Pie Crust unbaked
Filling
- 6 Cups Diced Rhubarb
- 1 Cup White Sugar
- ¼ Cup White Flour
- ¼ tsp. Salt
- 1 Tbsp. Lemon Juice
Topping
- ⅔ Cup White Flour
- ⅔ Cup White Sugar
- 2 tsp. Cinnamon
- ½ Cup Butter cold
Instructions
- Preheat the oven to 375°.
Filling:
- Combine the diced rhubarb, 1 cup of sugar, ¼ cup of flour, salt and lemon juice in a large mixing bowl. Mix until combined. Set aside.
Crumble Topping:
- In a medium mixing bowl, combine the ⅔ cup of flour, ⅔ cup of sugar and cinnamon.
- Cube the cold butter. Using your hands or a pastry blender, cut in the butter until the topping resembles coarse sand.
- Pour the filling into the pie crust. Top the filling with the crumble topping.
- Move the pie to the oven. Place a rimmed baking sheet under the pie to catch all of the drips.
- Bake the pie until it is bubbling and the crust is golden brown, around one hour and fifteen minutes.
- Let the pie sit for at least two hours before cutting. Enjoy warm with vanilla ice cream.