Rhubarb Crumble Pie is a blend of sweet and slightly tart flavouring.  I look forward to this tasty dessert every year when this spring vegetable is harvested from the garden.

Every spring I eagerly await the arrival of fresh rhubarb from the garden.  There are so many things that it can be used for in baking but one of my favourites is Rhubarb Crumble Pie.

This recipe yields 7 servings but that will vary depending on your serving size.

I prefer my pie on its own to enjoy the distinctive flavour…

…but many like it served with ice cream or whipped cream.

Every mouthful provides a delicious combination of sweetness with a little hint of tartness.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Rhubarb Crumble Pie I cut some fresh rhubarb into one inch pieces.

You could make your own Gluten Free Pastry for the pie but this time I used the pastry shell shown below.

Then I prepared the rhubarb filling by combining an egg, some granulated sugar, Bob’s Red Mill Gluten Free All Purpose Flour Blend and some cornstarch in a large mixing bowl.

Once the ingredients were combined I dumped in the rhubarb I had cut up earlier.

I stirred it with a large wooden spoon to get the rhubarb coated with the egg mixture.

Then I dumped it into the pie shell and spread it out evenly.

Next I prepared the topping by measuring Bob’s Red Mill Gluten Free All Purpose Baking Flour, brown sugar, softened butter and a bit of salt into a mixing bowl.

Then I used a pastry blender to combine the ingredients until crumbly.

I sprinkled the crumble topping on top of the rhubarb and pressed it down gently.

Before baking I covered the edges of the pie crust.

Then I placed it in a preheated 425F oven for 10 minutes. 

After 10 minutes the pie was browned nicely on the top.

I covered the pie with a tinfoil pie plate before reducing the temperature to 350F for 40 minutes more baking time.

After 50 minutes of baking the pie was golden brown and the rhubarb was bubbling.  I removed it from the oven and allowed it to cool.

Rhubarb Crumble Pie is delicious when it is served slightly warm.

This tasty dessert can stand alone…

… or add your favourite whipped topping or ice cream.

Enjoy every mouthful of this delicious and flavourful pie loaded with seasonal fresh rhubarb!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are more recipes using rhubarb you can enjoy….

 

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Rhubarb Crumble Pie:

• 1 pie shell, 9″ gluten free or homemade pie pastry
• 4 cups fresh rhubarb in 1 inch pieces
• 1 egg, large
• 3/4 granulated sugar
• 1/4 cup Bob’s Red Mill Gluten Free All Purpose Flour Blend
• 1/4 cup cornstarch
• Topping:
• 1 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour
• 1/2 cup brown sugar
• 1/2 cup butter, softened
• 1/2 tsp salt

How to Make Rhubarb Crumble Pie:

1. Preheat oven to 425F.
2. Cut up the rhubarb into one inch pieces.
3. Prepare your own pastry or use a frozen pie shell. 
4. Combine the egg, granulated sugar, Bob’s Red Mill Gluten Free All Purpose Flour Blend and the cornstarch in a large mixing bowl.
5. Dump in the cut up rhubarb and stir to combine.
6. Scrape the rhubarb mixture into the pie shell.
7. To prepare the topping soften the butter in the microwave.
8. Dump the second amount of Bob’s Red Mill Gluten Free All Purpose Flour, brown sugar, softened butter and the salt into a mixing bowl.
9. Use a pastry blender to combine until crumbly.
10. Sprinkle the topping carefully on top of the rhubarb and then press it down gently.
11. Cover the edges of the pastry.
12. Place in preheated 425F oven for 10 minutes.
13. Cover the pie with a tin foil pie plate, then reduce heat to 350F and continue baking for 40 minutes.
14. Remove from oven and allow to cool.
15. Serve on its own, or with ice cream or whipped cream.
16. Enjoy!

FAQS:

How do I store rhubarb crumble pie?

To store rhubarb crumble pie, follow these steps:

1. Allow the pie to cool completely at room temperature. This helps prevent condensation from forming inside the storage container.
2. Once cooled, cover the pie loosely with aluminum foil or plastic wrap. Make sure the covering is not too tight, as it may cause the crumble topping to become soggy.
3. Place the covered pie in the refrigerator. Rhubarb crumble pie can typically be stored in the refrigerator for up to 3-4 days.

Can I freeze rhubarb crumble pie?

1. If you prefer to store the pie for a longer period, you can freeze it. Wrap the pie tightly with several layers of plastic wrap or place it in a freezer-safe container. Make sure to label the container with the date.
2. When freezing, it’s best to freeze the pie before baking if possible. Assemble the pie but leave it unbaked, and wrap it well. This allows you to enjoy a freshly baked pie later. Frozen unbaked rhubarb crumble pie can be stored for up to 3 months.
3. When you’re ready to eat the frozen pie, preheat the oven to the recommended temperature for baking the pie. Place the frozen pie in the oven and bake it for a slightly longer time than if it were fresh. Keep an eye on it to ensure the crust and topping don’t over-brown.

What substitutions can I make in rhubarb crumble pie?