Crumble-Top Rhubarb Pie
Generated on: April 30, 2024
Ingredients
pastry:
- All-purpose flour250 g
- Butter125 g
- Granulated sugar2 tbsp
- Cold water4 tbsp
filling:
- Rhubarb, chopped500 g
- Granulated sugar150 g
- All-purpose flour3 tbsp
crumble topping:
- All-purpose flour100 g
- Butter75 g
- Granulated sugar75 g
for serving:
- Whipped cream
- Vanilla ice cream
Directions
- 1
Preheat the oven to 200°C.
- 2
To make the pastry, mix 250g flour and 2 tbsp sugar in a bowl. Add 125g cold, cubed butter, rub in with your fingertips until the mixture resembles fine breadcrumbs. Add cold water and mix until the dough forms a ball. Wrap in plastic and chill for 30 minutes.
- 3
Roll out the pastry on a floured surface and line a 9-inch pie dish. Prick the base with a fork.
- 4
For the filling, toss the chopped rhubarb with 150g sugar and 3 tbsp flour. Spread evenly over the pastry base.
- 5
Prepare the crumble topping by combining 100g flour, 75g sugar, and 75g butter in a bowl. Mix until the mixture resembles coarse crumbs.
- 6
Sprinkle the crumble topping evenly over the rhubarb.
- 7
Bake in the preheated oven for 45-50 minutes, or until the crumble is golden and the rhubarb is tender.
- 8
Allow to cool slightly before serving. Serve with optional whipped cream or vanilla ice cream.
Enjoy your food!
