Description
A tender, flaky crust cradling fresh, tangy rhubarb with a sweet filling, perfect for any gathering.
Ingredients
- 1 homemade pie crust (or your preferred recipe)
- 6 cups diced rhubarb (about 2 pounds)
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 1/4 teaspoon orange zest (or 1/2 teaspoon lemon zest)
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/4 teaspoon cinnamon
- 1 pinch kosher salt
- 4 tablespoons salted butter, melted
Instructions
- Macerate the rhubarb: In a large skillet, mix the chopped rhubarb with 1 cup of the sugar. Allow it to sit for 30 minutes at room temperature to let the juices flow.
- Make the pie crust: Prepare your pie crust according to your recipe or package instructions and refrigerate while you work on the filling.
- Cook the filling: After the rhubarb has macerated, add the cornstarch, orange zest, and vanilla extract to the skillet. Heat over medium-high for about 5-6 minutes, stirring, until the mixture thickens but isn’t fully cooked.
- Make the crumble topping: In a medium bowl, combine flour, brown sugar, cinnamon, and kosher salt. Mix with a fork, then pour in the melted butter while continuing to stir until crumbly.
- Assemble the pie: Roll out the pie dough, fit it into a 9-inch pie pan, and crimp the edges. Pour in the rhubarb filling and sprinkle the crumble topping evenly over the top.
- Bake: Place the pie on a large baking sheet and bake at 400°F for 15 minutes. Then, reduce the temperature to 350°F and bake for an additional 30-40 minutes. Check for doneness at 20 minutes and cover with foil if the crust browns too quickly.
- Cool and serve: Once done, let the pie cool for 3 hours at room temperature before slicing.
Notes
Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream. Store covered at room temperature for 2 days or refrigerate for up to a week.
- Prep Time: 90 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American