Rhubarb Crumb Pie
MAKES
One 9 inch / 23 cm pie
TAKES
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Total: 5 hours (including cooling time)
✻ ABOUT THIS RECIPE
This is my ideal rhubarb pie - made with pure rhubarb filling and buttery crumb topping, all wrapped in a flaky crust. Precooking the filling makes for that “just-right” sliceable texture after baking and cooling. If you love that delightful combination of sweet and tart, you’ll love this pie! Be sure to watch the full video including this recipe here!
INGREDIENTS
One recipe Extra Flaky All Buttah Pie Dough, Par-Baked + cooled completely
Rhubarb Filling
906 g / 2 pounds (6 heaping cups) thickly sliced rhubarb
248 g / 1 ¼ cups granulated sugar, divided
28 g / ¼ cup cornstarch
4 g / 1 teaspoon vanilla bean paste or 7 g / 1 ½ teaspoons vanilla extract
>1 g / ¼ teaspoon freshly grated nutmeg
pinch fine sea salt
Streusel Topping
60 g / ½ cup all purpose flour
40 g / ½ cup old fashioned oats
56 g / ¼ cup light or dark brown sugar
15 g / 2 tablespoons whole wheat flour
1 g / ¼ teaspoon fine sea salt
1 g / ¼ teaspoon baking powder
>1 g / ¼ teaspoon ground cinnamon
85 g / 6 tablespoons unsalted butter, at room temperature
Never Par-Baked? Never Fear!
METHOD
1. Place the par-baked crust on a parchment lined baking sheet.
2. Make the rhubarb filling: in a large pot, toss the sliced rhubarb, vanilla, and 99 g / ½ cup of the sugar to combine. Cook over medium, tossing occasionally, until rhubarb starts to soften slightly, 5 to 7 minutes.
3. In a small bowl whisk the remaining 150 g / ¾ cup sugar, the cornstarch, nutmeg, and a pinch of fine sea salt to combine. Sprinkle sugar mixture evenly over rhubarb and mix well to combine. Cook, stirring frequently, until mixture gently bubbles from the center of the pot, 1-3 minutes more. Let cool completely before preparing the pie. (To speed this process up, pour the filling into a 9 x 13 inch / 23 x 33 cm baking dish or similar - the increased surface area will encourage the mixture to cool faster.
4. Make the streusel: In a medium bowl stir the oats, all purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, and salt to combine. Rub the butter into the flour mixture with your fingers until the mixture forms large clumps.
5. Preheat the oven to 375°F / 190°C with an oven rack in the lower third of the oven.
6. Pour the cooled rhubarb filling into the crust and spread into an even layer. Sprinkle the crumb topping over the surface in a fairly even layer.
7. Transfer the pie to the oven and bake until the rhubarb filling bubbles up visibly, and the streusel and crust are deeply golden brown, 45-55 minutes.
8. Cool completely before slicing and serving. Store leftover pie, loosely covered in plastic or beeswax wrap at room temperature for up to 2 days.
NOTES
You can make this into a double crust rhubarb pie instead! Double the pie crust recipe, and eliminate the streusel topping. Follow my tutorial for assembling double crust pies for more guidance. Egg wash the surface, garnish with coarse sugar, and cut vents in the top crust. Bake at 400°F / 200°C for 30 minutes, until the pie just begins to brown, then lower the temperature to 350°F / 175°C and bake until the pie is deeply golden brown and the filling bubbles through the vents, 50-60 minutes more.
This also makes a great latticed pie!
You can also turn this into a delicious Swamp Pie using the techniques from page 210 of The Book on Pie.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
