Rhubarb Crumb Pie Recipe
Rhubarb Crumb Pie! The filling has a tart-sweet flavor and beautiful pink color. The pie is finished with a crumb topping made with brown sugar and oats.
servings
Ingredients
- 2 ½ lbs rhubarb (cut into 1" pieces)
- 16 oz granulated sugar (2 cups)
- 1 teaspoon lemon zest (finely grated)
- ¼ teaspoon table salt
- 1 ¾ oz corn starch (6 tablespoons)
- ½ recipe Perfect Pie Crust
Crumb Topping
- 5 oz all purpose flour (1 cup, see note)
- 3 oz old fashioned rolled oats (1 cup)
- 4 oz brown sugar (½ cup)
- 2 oz granulated sugar (¼ cup)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 6 oz unsalted butter (cool and slightly pliable)
Instructions
- In a large bowl, combine 2 ½ lbs rhubarb, 16 oz granulated sugar 1 teaspoon lemon zest and ¼ teaspoon table salt. Toss to combine. Allow the fruit to macerate at room temperature for 1 hour.
- Roll the pie dough and line the bottom of a 9" pie plate. Trim the crust to even out the edges. Use your fingers or a fork to crimp the crust. Refrigerate until ready to bake. If working more than a couple hours ahead, wrap the pan to prevent the dough from drying out.
- Strain the rhubarb and collect the juice. Combine 1 ¾ oz corn starch with ¼ cup of the juice and whisk until smooth. Bring the remaining juice to a boil in a small saucepan. Whisk the cornstarch slurry into the boiling juices. Whisking constantly, cook the juice mixture until it is at a full boil and thickens to a pudding like consistency.
- Toss the thickened juice with the rhubarb slices. Preheat the oven to 350 °F. Line a sheet pan with parchment paper or aluminum foil.
- Remove the pie plate from the refrigerator and pour the filling into the pie plate. In the same bowl from the rhubarb, combine ¼ teaspoon table salt, 3 oz old fashioned rolled oats, 4 oz brown sugar, 2 oz granulated sugar, ¼ teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon cinnamon and ½ teaspoon vanilla extract. Whisk to combine the ingredients.
- Toss in 6 oz unsalted butter and mix with your fingers until the butter bits are no larger than a pea and the dough clumps together when squeezed. Crumble the topping evenly over the rhubarb filling.
- Set the pie onto the parchment lined baking sheet. Bake the pie on the bottom rack of the oven for about 1-1 1/2 hours. The filling is ready when the fruit in the center is tender and you can see the juices bubbling.
- Cool at least 2 hours to allow the filling to set before slicing. The pie will keep at room temperature for several days.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!