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Ultimate Guide to Making Rhubarb Crumble Pie at Home

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Experience the delight of a homemade rhubarb crumble pie that marries a tender, flaky crust with a vibrant, tart-sweet filling and a golden, oat-streusel topping. With just a handful of pantry staples—flour, sugar, butter, oats—and fresh rhubarb, you’ll have a show-stopping dessert on the table in under 45 minutes of active prep. This recipe’s streamlined steps and minimal fuss make it ideal for last-minute celebrations or everyday indulgence.

Ingredients

Scale

For the crust:

  • 1 ¼ cups (155 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • ¼ tsp salt
  • ½ cup (113 g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tbsp ice water

For the filling:

  • 4 cups (about 400 g) rhubarb, trimmed and chopped into ½-inch pieces
  • ¾ cup (150 g) granulated sugar
  • 2 tbsp (16 g) all-purpose flour
  • 1 tsp vanilla extract
  • Pinch of salt

For the crumble topping:

  • ¾ cup (95 g) all-purpose flour
  • ½ cup (50 g) old-fashioned rolled oats
  • ½ cup (100 g) packed light brown sugar
  • ½ tsp ground cinnamon
  • Pinch of salt

6 tbsp (85 g) unsalted butter, cold and cubed

Instructions

Prepare the crust by whisking together flour, sugar, and salt in a bowl. Cut in the cold, cubed butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the egg yolk, then add ice water a tablespoon at a time just until dough comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.

While the dough chills, preheat the oven to 375 °F (190 °C). In a large bowl, toss the chopped rhubarb with sugar, flour, vanilla extract, and a pinch of salt until evenly coated. Set aside to macerate.

Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie plate, trim any overhang to about ½ inch, then crimp the edges. Pour the rhubarb filling into the crust, spreading it into an even layer.

Make the crumble topping by combining flour, oats, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter until the mixture forms pea-sized clumps. Sprinkle the crumble evenly over the rhubarb filling.

Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If the topping browns too quickly, loosely tent the pie with foil for the last 10–15 minutes.

Let the pie cool on a wire rack for at least 2 hours to allow the filling to set before slicing. Serve slightly warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

  • Crust chilling: Chill the assembled dough disk for at least 30 minutes to prevent shrinkage and promote flakiness.

  • Rhubarb prep: Trim off any tough or fibrous ends; uniform ½-inch pieces cook evenly.

  • Maceration tip: Let rhubarb sit with sugar/flour for 10–15 minutes—this concentrates flavor and manages liquid.

  • Juice control: If the mixture releases excess liquid, gently drain before filling to keep the crust crisp.

  • Butter temperature: Use cold, cubed butter in both crust and topping for distinct, flaky layers and crisp crumble clusters.

  • Spice add-ins: Stir a pinch of ground ginger or cardamom into the filling for an aromatic twist.

  • Make-ahead options: Prepare and freeze the unbaked pie (wrapped) for up to one month—bake directly from frozen, adding a few extra minutes.

  • Serving suggestion: Top each slice with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the tangy rhubarb.

  • Storage: Cover and store at room temperature for one day, or refrigerate up to four days; reheat in a low oven (325 °F) to revive crispness.

Find it online: https://claradelish.com/ultimate-guide-to-making-rhubarb-crumble-pie-at-home/