why make this recipe
Buttery Rhubarb Pie with Crumb Topping is a delightful dessert that combines the tartness of rhubarb with a sweet, crunchy topping. This pie is perfect for spring and summer when rhubarb is in season. The buttery crust and crumbly topping make it comforting and inviting. Plus, it’s a great way to use fresh rhubarb from your garden or the local farmer’s market.
how to make Buttery Rhubarb Pie with Crumb Topping
Making Buttery Rhubarb Pie with Crumb Topping is a simple and rewarding process. Follow the steps below to create this delicious pie.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup ice water
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup flour
- 1/4 cup butter, melted
Directions:
- Preheat your oven to 425°F (220°C).
- In a bowl, mix 1 1/2 cups flour, 1/4 cup sugar, and salt. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Stir in the ice water until the dough comes together. Roll out and place in a pie pan.
- In another bowl, combine rhubarb, 1 cup sugar, cornstarch, vanilla, and cinnamon. Pour this mixture into the pie crust.
- For the crumb topping, mix 1/2 cup brown sugar, 1/2 cup oats, 1/4 cup flour, and 1/4 cup melted butter until crumbly. Sprinkle on top of the rhubarb mixture.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the filling is bubbly and the topping is golden brown.
- Allow to cool before serving. Enjoy!
how to serve Buttery Rhubarb Pie with Crumb Topping
Serve the pie warm or at room temperature. It’s delicious on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
how to store Buttery Rhubarb Pie with Crumb Topping
Store any leftover pie in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It will last for about 3 to 4 days. You can also freeze the pie for longer storage, just be sure to wrap it well.
tips to make Buttery Rhubarb Pie with Crumb Topping
- Make sure to chop the rhubarb into even pieces for consistent cooking.
- If you prefer a sweeter pie, you can add more sugar to the filling.
- To avoid a soggy crust, make sure to bake the pie until the filling is bubbly.
- Let the pie cool completely before cutting for cleaner slices.
variation (if any)
You can add other fruits like strawberries or raspberries along with rhubarb for a mixed fruit pie. This adds different flavors and makes the filling even more colorful.
FAQs
1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess liquid before adding it to the pie.
2. How do I know when the pie is done baking?
The pie is done when the filling is bubbling and the crumb topping is golden brown.
3. Can I make the crust ahead of time?
Absolutely! You can prepare the crust a day in advance, wrap it tightly, and keep it in the fridge until you’re ready to use it.
Now you’re ready to enjoy your homemade Buttery Rhubarb Pie with Crumb Topping!
Buttery Rhubarb Pie with Crumb Topping
Ingredients
For the Pie Crust
- 1.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.25 cups ice water
For the Filling
- 4 cups rhubarb, chopped Fresh rhubarb, chopped into even pieces.
- 1 cups granulated sugar Adjust sweetness as desired.
- 0.25 cups cornstarch To thicken the filling.
- 1 teaspoons vanilla extract
- 1 teaspoons cinnamon
For the Crumb Topping
- 0.5 cups brown sugar
- 0.5 cups rolled oats
- 0.25 cups flour
- 0.25 cups butter, melted
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, mix 1 1/2 cups flour, 1/4 cup sugar, and salt. Cut in 1/2 cup butter until the mixture resembles coarse crumbs.
- Stir in the ice water until the dough comes together. Roll out and place in a pie pan.
Making the Filling
- In another bowl, combine rhubarb, 1 cup sugar, cornstarch, vanilla, and cinnamon.
- Pour this mixture into the pie crust.
Making the Crumb Topping
- Mix 1/2 cup brown sugar, 1/2 cup oats, 1/4 cup flour, and 1/4 cup melted butter until crumbly.
- Sprinkle on top of the rhubarb mixture.
Baking
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the filling is bubbly and the topping is golden brown.
- Allow to cool before serving.