Classic Rhubarb Pie
A delightful dessert that combines the tangy flavor of rhubarb with a sweet, buttery crust, perfect for any occasion.
Ingredients
For the pie filling
- 6 cups diced rhubarb about 2 pounds, fresh or frozen
- 1.25 cups granulated sugar adjust sweetness to taste
- 0.25 cups cornstarch can be substituted with flour or arrowroot starch
- 2 teaspoons vanilla extract
- 0.25 teaspoons orange zest or 1/2 teaspoon lemon zest
For the crumble topping
- 0.5 cups all-purpose flour
- 0.25 cups light brown sugar packed
- 0.25 teaspoons cinnamon
- 1 pinch kosher salt
- 4 tablespoons salted butter melted
For the pie crust
- 1 Homemade Pie Crust or your favorite recipe
Instructions
Preparing the filling
- Combine the chopped rhubarb with granulated sugar in a large skillet. Let it sit at room temperature for 30 minutes to macerate.
- After 30 minutes, stir in the cornstarch, orange zest, and vanilla extract into the rhubarb mixture. Cook over medium-high heat for about 5-6 minutes until the sauce thickens. Remove from heat.
Making the crumble topping
- In a medium bowl, mix the flour, brown sugar, cinnamon, and salt for the crumble topping.
- Gradually add the melted butter, stirring until crumbly.
Assembling and Baking
- Preheat your oven to 400°F.
- Roll out the pie dough and transfer it to a standard 9-inch pie pan, crimping the edges.
- Pour the rhubarb filling into the crust and sprinkle the crumble topping evenly over the filling.
- Place the pie on a large baking sheet and bake for 15 minutes.
- Reduce the oven temperature to 350°F and continue baking for an additional 30-40 minutes or until the crust and topping are golden brown. Cover with aluminum foil if the crust starts browning too quickly.
- Let the pie cool on a wire rack for at least 3 hours before serving.
Notes
Serve with a scoop of vanilla ice cream or a dollop of whipped cream. Best enjoyed with tea, coffee, or a light dessert wine. Store leftovers tightly covered in the refrigerator for up to 3-4 days or freeze for up to 3 months.