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Quick Rhubarb Crumble Pie

Quick Rhubarb Crumble Pie

A delightful and easy-to-make rhubarb crumble pie featuring a sweet-tart rhubarb filling topped with a buttery, crisp oat crumble crust.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Baking, Dessert
Cuisine: American, Classic
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Filling
  • 4 cups Rhubarb chopped into 1-inch pieces
  • 1 cup Granulated Sugar adjust to taste based on rhubarb tartness
  • 1/4 cup All-Purpose Flour
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Ground Cinnamon
For the Crumble Topping
  • 1 1/2 cups All-Purpose Flour
  • 1 cup Rolled Oats not instant
  • 3/4 cup Brown Sugar packed
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter cold and cut into small cubes

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
  2. Prepare the filling: In a large bowl, gently toss the chopped rhubarb with granulated sugar, 1/4 cup flour, vanilla extract, and cinnamon until evenly coated. Pour the mixture into the prepared pie dish.
  3. Prepare the crumble topping: In a separate medium bowl, whisk together the 1 1/2 cups flour, rolled oats, brown sugar, and salt.
  4. Cut in the butter: Using your fingertips or a pastry blender, cut the cold butter cubes into the dry ingredients until the mixture resembles coarse crumbs, ensuring some pea-sized pieces of butter remain for texture.
  5. Assemble and bake: Sprinkle the crumble topping evenly over the rhubarb filling. Place the pie dish on a baking sheet (to catch any drips) and bake for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbly.
  6. Cool completely before slicing (at least 2 hours) to allow the filling to set properly. Serve warm or at room temperature.

Notes

For an extra crisp topping, consider chilling the crumble mixture for 15 minutes before sprinkling it over the filling. This pie pairs wonderfully with vanilla bean ice cream or fresh whipped cream.