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Rhubarb Pie with Crumb Topping

A delightful Rhubarb Pie paired with a crumbly topping, blending tart rhubarb with a sweet crunch that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups rhubarb, chopped
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 flaky pie crust store-bought or homemade
Crumb Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the chopped rhubarb, sugar, cornstarch, and lemon juice. Gently stir until the rhubarb is well coated.
  3. Transfer the rhubarb mixture into your pie crust, spreading it evenly.
  4. In another bowl, mix together the flour, brown sugar, cinnamon, and softened butter until everything is combined into a crumbly texture.
  5. Sprinkle this crumb mixture generously over the rhubarb filling.
Baking
  1. Bake for 40-45 minutes, or until the rhubarb is tender and the crumb topping is golden brown.
  2. Allow the pie to cool before slicing.

Notes

Serve warm, preferably with a scoop of vanilla ice cream or a drizzle of homemade caramel sauce. Store leftovers in the fridge for up to 3-4 days, or freeze for up to two months.