Description
This Spend With Pennies Rhubarb Pie is a sweet and tart dessert with a buttery crust and crumble topping, perfect for summer.
Ingredients
Scale
- 1 single pie crust
- 6 tablespoons all-purpose flour divided
- 2/3 cup granulated sugar + 1 tablespoon divided
- 5 cups chopped fresh rhubarb
- 1 lemon zest optional
- 1/3 cup all-purpose flour
- 3 tablespoons brown sugar packed
- 3 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/3 cup cold butter
Instructions
- Preheat oven to 425°F.
- Line a pie plate with crust and add flour and sugar mixture to base.
- Mix rhubarb, sugar, flour, and zest, then add to crust.
- Prepare crumble topping and sprinkle over filling.
- Bake 15 minutes at 425°F.
- Reduce heat to 350°F and bake 45 minutes.
- Cool completely before serving.
Notes
- Cover with foil if topping browns too quickly.
- Drain frozen rhubarb well before use.
- Can be baked from frozen with adjusted time.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 3
- Protein: 3
- Cholesterol: 30