Last of the Summer Rhubarb Pie

So maybe you have a little rhubarb still holding on in your garden, or maybe you were cleaver and froze some of it for when you need a reminder of how sweet those summer flavours are, to help get you through the colder weather. Either way, rhubarb pie will do the trick.IMG_1309

But do you want pie or crumble? How to decide? Oh I know!! Both, together. Rhubarb pie with a crumble top. You’re welcome. Save a slice for breakfast, I give you my blessing. It is fruit after all. You’re welcome, again.

Last of the Summer Rhubarb Pie

Takes approximately 1-½ hours to prepare, including bake time.IMG_3732IMG_3733IMG_3734IMG_3735

Crust Ingredients:

1 cup All Purpose Flour
½ cup Salted Butter
1 tsp. Sugar
2 tbsp. Cold Water

Rhubarb Filling Ingredients:

1 ½ lb. Rhubarb
2/3 Cup Sugar
2 tbsp. Cornstarch

Crumble Topping Ingredients:

½ cup Brown Sugar
½ cup Quick Cook Oats
½ cup All Purpose Flour
½ tsp. Cinnamon
1/3 cup Salted Butter


  • Grate the cold butter into a large mixing bowl.
  • To the bowl add the flour and sugar.
  • With a pastry cutter or with your hands combine the flour and butter until the butter is fully incorporated.
  • Add the cold water and knead together the dough until it forms a ball.
  • Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 3750
  • On a floured work surface, roll out the pastry dough.
  • Grease and line a pie dish or tart pan.
  • Lay the dough into the pie tin, trim the excess dough from the edge and poke several holes with a fork.
  • Wash and trim the rhubarb and cut into bite sized pieces.
  • In a mixing bowl;
    • Whisk together the sugar and cornstarch.
    • Add the Rhubarb.
    • Stir to combine.
  • In a separate bowl add dry ingredients needed for the crumble and whisk to combine.
    • Add the butter to the dry mix and combine using your fingers or a fork until the mixture in evenly mixed and crumbly
  • To the pastry crust, add the Rhubarb mixture
  • Spread the crumble evenly over the top of the rhubarb.
  • Bake for 35 to 45 minutes, until the filling is bubbling and the crumble is golden brown on top.Rhubarbpie



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