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Healthy Rhubarb Crumble Pie

Irresistible Healthy Rhubarb Crumble Pie for Spring Delights

This Healthy Rhubarb Crumble Pie offers a delicious and guilt-free way to enjoy the sweet-tart flavors of spring.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 cup gluten-free flour or regular flour for non-gluten-free option
  • 1/2 cup cold butter cut into cubes
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4-5 tablespoons cold water to bring dough together
For the Filling
  • 4 cups fresh rhubarb chopped
  • 2/3 cup sugar adjust to taste
  • 1 tablespoon lemon zest optional
  • 1/4 cup flour for moisture absorption
For the Crumble Topping
  • 1 cup flour can use gluten-free
  • 1/2 cup brown sugar
  • 1/4 cup white sugar adjust to taste
  • 1 teaspoon ground cinnamon optional
  • 1/2 cup cold butter cut into pieces

Equipment

  • 9-inch pie plate
  • Mixing Bowl
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Roll out your pie crust and line a 9-inch pie plate with it, crimping the edges.
  3. Combine 1 tablespoon of flour with 1 tablespoon of sugar, and sprinkle it over the bottom of the pie crust.
  4. In a bowl, mix chopped rhubarb, ⅔ cup sugar, remaining flour, and optional lemon zest until well combined.
  5. Pour the rhubarb filling into the prepared crust evenly.
  6. Mix flour, brown sugar, white sugar, and cinnamon; cut in cold butter until crumbly for topping.
  7. Spoon the crumble topping over the rhubarb filling evenly.
  8. Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and bake for 45 minutes.
  9. Cool pie for at least 3 hours before slicing.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in the fridge for up to 4 days. Freeze for up to 3 months wrapped tightly.

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