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Crumb Top Rhubarb Pie
Crumb Top Rhubarb Pie

Crumb Top Rhubarb Pie

Rhubarb pie with a crumble topping makes for a delicious seasonal dessert. Use fresh or frozen rhubarb–either will work!

Crumb Top Rhubarb Pie
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40 min
Prep Time
1 hr 30 min
Total Time
8
servings
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Ingredients

Crust

1 cup all-purpose flour

1/4 teaspoon salt

1/3 cup cold Land O Lakes® Butter

3 to 4 tablespoons cold water

Filling

1 cup sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

5 cups (1 1/2 pounds) 1/2-inch slices fresh rhubarb

Topping

1/2 cup all-purpose flour

1/3 cup sugar

1/4 cup cold Land O Lakes® Butter

*Substitute frozen rhubarb, thawed, well drained.

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine 1 cup flour and 1/4 teaspoon 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.

  3. STEP 3

    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.

  4. STEP 4

    Combine all filling ingredients except rhubarb in bowl. Add rhubarb; toss until well coated. Spoon into prepared crust. Set aside.

  5. STEP 5

    Combine 1/2 cup flour and 1/3 cup sugar in bowl; cut in 1/4 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.

Tip #1

Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.

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