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Healthy Rhubarb Crumble Pie

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This Quick Rhubarb Crumble Pie delivers the perfect balance of tart fruit and buttery streusel in a fraction of the time. I developed this recipe after years of testing to find a method that preserves rhubarb’s vibrant flavor without a soggy crust.

Ingredients

Scale
  • 1 pre-made pie crust
  • 6 tablespoons all-purpose flour, split
  • 2/3 cup granulated sugar, plus 1 tablespoon set aside
  • 5 cups diced fresh rhubarb
  • Zest of 1 lemon (optional)
  • 1/3 cup all-purpose flour
  • 3 tablespoons packed brown sugar
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chilled butter

Instructions

  1. Prepare the Crust and Oven: Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch pie dish, gently pressing it into the edges. Crimp or flute the edges as desired. This temperature is ideal for setting the crust while the filling cooks through.
  2. Toss the Rhubarb Filling: In a large bowl, combine the diced rhubarb with 2 tablespoons of the split all-purpose flour, 2/3 cup granulated sugar, and the optional lemon zest. Toss until the rhubarb pieces are evenly coated. (Pro tip: Coating the fruit in flour helps absorb excess juices, preventing a runny pie).
  3. Make the Crumble Topping: In a separate bowl, whisk together the remaining 1/3 cup all-purpose flour, brown sugar, 3 tablespoons granulated sugar, and cinnamon. Add the chilled, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Assemble the Pie: Pour the coated rhubarb mixture into the prepared pie crust, spreading it into an even layer. Sprinkle the crumble topping evenly over the entire surface of the filling, covering it completely. Research shows that a full, even layer of topping is crucial for achieving the signature crisp texture.
  5. Bake to Perfection: Place the pie on the center rack of the preheated oven. Bake for 45 to 50 minutes. Unlike a double-crust pie, the crumble topping allows steam to escape, which helps caramelize the fruit sugars. The pie is done when the topping is deeply golden brown and the filling is visibly bubbling around the edges.
  6. Cool and Serve: Transfer the baked pie to a wire cooling rack. Allow it to cool for at least 1 hour before slicing. In my tests, this resting period is non-negotiable; it allows the fruit filling to set properly, ensuring clean slices. Serve slightly warm or at room temperature.

Find it online: https://thecookingjournal.com/quick-rhubarb-crumble-pie/

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