Rhubarb Crumble Pie Recipe - Allrecipes.com
Rhubarb Crumble Pie Recipe
  • READY IN ABOUT hrs

Rhubarb Crumble Pie

Recipe by  

"A bit of oats, cinnamon, and rhubarb make for a scrumptious crumble pie!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, sift together the flour and salt; stir in oats and 1/2 cup sugar. Cut in shortening until mixture is crumbly. Pat half of the mixture into a 9 inch pie pan; set aside remaining half for the topping. Arrange rhubarb in pie shell. Sprinkle 1/2 cup sugar, cinnamon and water over rhubarb, then dot with butter. Spread remaining oat mixture over filling.
  3. Bake for 40 minutes in the preheated oven, until rhubarb is tender.
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Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2004

This pie was awesome. It was so easy. I didn't use any of the crumb mixture for the crust. I used a ready made crust and cooked it before adding the filling to it. The crust stayed really crisp. I also added one finely chopped peeled granny smith apple and a cup of sliced strawberries to it and one tablespoon of flour to thicken the filling. I put about 2/3rds of the crumb mix on the top and over the edges of the cooked ready made crust so the edges wouldn't burn. I cooked it for about an hour, until the filling bubbled over. It is definitly a keeper as my husband is very fussy about pies and he loved it.

 
Most Helpful Critical Review
Jun 26, 2007

I ended up making quite a few changes to this recipe because it seemed too dry and too plain. I put nutmeg and cinnamon into the crumble as well as using brown sugar. I also used firm butter for the crumble. It was very good this way.

 
Aug 07, 2003

For my first attempt at making anything with rhubarb, I'd say this recipe was the easiest. Just an FYI though....I suggest baking the pie shell a bit before you put in the ingredients so that you have a crispier pie in the end!

 
May 07, 2005

This was a great recipe and the crumble is supertasty. I would double the filling if I made it again as there just isn´t enough fruit as it is.

 
Jul 13, 2003

I have made this now two summers in a row, and really like this recipe! As someone who is somewhat pie crust impaired, this crumble type crust is a good alternative. The only things I have done to change the recipe is to add more rhubarb, if I happen to have a larger amount--and to add a pinch of nutmeg when putting in the cinnamon.Thanks for a really quick and great tasting rhubarb recipe!

 
Jul 13, 2003

This recipe appealed to me since it does not have a rolled crust- so easy, so good. I baked longer than called for so juice bubbled through crust.

 
Jul 14, 2007

Recipe is good... I too changed it up a little bit though... I never put a bottom crust and I used brown sugar for the crumble rather than white. Also, I threw in a few strawberries just for added flavor... it was a hit with my guests!!

 
Jul 13, 2003

Yum! Oats are nice and crumbly like you would expect. I didn't MELT the shortening, just softened it; the direction to melt and then to "cut in" is a bit confusing! That turned out OK, with a lot of patting down dough. It is not neccesarily "crisp" but it is a "crisp" if that makes any sense; if you do really want a crisp crust, bake the bottom seperately first.

 

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Nutrition

  • Calories
  • 290 kcal
  • 14%
  • Carbohydrates
  • 45.9 g
  • 15%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 86 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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