Crumb Top Rhubarb Pie

Crumb Top Rhubarb Pie

Rhubarb pie with pecans and a crumb topping for a delicious country pie.

40 min.prep time 1:30total time
8 servings
10 Ratings

Ingredients

Crust

1 cup all-purpose flour
1/8 teaspoon salt
3 to 4 tablespoons cold water

Filling

1 1/4 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups sliced 1/2-inch fresh rhubarb*
1/3 cup chopped pecans, if desired

Topping

1 cup all-purpose flour
2/3 cup sugar

Directions

Heat oven to 400°F. 

Combine 1 cup flour and salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Shape dough into ball; flatten slightly. Roll out on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

Combine all filling ingredients except rhubarb and pecans in bowl. Add rhubarb; toss until well coated. Spoon into prepared crust; sprinkle with pecans, if desired. Set aside.

Combine 1 cup flour and 2/3 cup sugar in bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake 50-60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired.



*Substitute frozen rhubarb, thawed, well drained, patted dry with paper towels.

Nutrition Facts (1 serving)

Calories: 560

Fat: 26g

Cholesterol: 50mg

Sodium: 230mg

Carbohydrates: 79g

Dietary Fiber: 0g

Protein: 5g

Recipe #4555c©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

This recipe was ok. To be fair, I used frozen rhubarb so that probably didn't help. Normally, I make rhubarb pies or crumbles with fresh rhubarb and after baking for the first time with frozen I think fresh is sweeter, better. However, the chopped pecan in the crumble was very good and I would make the crumble with pecan again.
Delicious and so easy to make... looks beautiful too I put the topping on halfway thru baking so it won't burn also don't add pecans I think walnuts would go better... have a nice patch of rhubarb out back near the pine trees Thank you for a wonderful recipe The ingredients are simple and easy to have on hand but the results are fantastic!
Best rhubarb pie ever!!! easy to make, looks beautiful, and tastes even better I add the crumb topping half way thru baking so it will not burn I also use walnuts not pecans..... Pecans just don't taste as good in this pie as walnuts after all rhubarb is more of a "Northern thing" I also sometimes cheat and use a ready made crust Have made this pie many times have nice rhubarb patch out back .. Oh how I love moving back to the North! Be sure to use a baking sheet under pie pan to catch any drips
I did not add the pecans as my husband does not like nuts. This is an A+ recipe that we will be using again and again!
5 stars based on how enthusiastically the pie was eaten, but to be fair I did make some changes from the original recipe, inspired by what I already had on hand: Already had a pie crust ready, so used that instead of the one given. Substituted about one cup cut up fresh strawberries for one cup of rhubard. Added about 1 tablespoon fresh minced ginger. Used walnuts instead of pecans.
In the future might try a different thickener instead of flour for the filling. So much flour in the recipe seemed to make it slightly cake-like, although still very good. Not a complaint. This is a juicy filling, so be sure to protect your oven from the possiblility of the filling boiling over. No problems with the recipe, directions easy to follow, and a delicious result.
An absolutely delicious pie. I only make 1/2 of the topping so that it's not too heavy.
This one is a KEEPER. It's "some shocking good" as is or with a few strawberries thrown in. Makes my sweeet tooth happy!
Delicious pie! Have made several times, we make it without the pecans
This was the best rhubarb pie I made. Real good!!!!
Every year I make this pie after I harvest my rhubarb. Since my friends and family have had, it's now my job to make it for the holidays. My neighbor loves this pie so much, he asks me to make it for his birthday. Have fun with it and good luck.

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