A sweet crumble topping on a tart rhubarb pie filling, make this the perfect summer pie!
- 2 cups rhubarb, chopped
- 1 cup sugar
- 2 tablespoons flour
- 1 egg
- 1/2 teaspoon vanilla
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/3 cup butter
- Mix together the pie filling ingredients and place into crust.
- In a bowl, combine the crumb topping ingredients with pastry blender until crumbly. Add to the top of the pie.
- Bake at 425° F for 15 minutes. Reduce heat to 350° F and bake for another 30 minutes or until the rhubarb filling is bubbling.
Let the pie cool a bit before serving. It can be served warm, or made ahead and served cool. Either way, top with big scoop of vanilla ice cream!
The nutrition information does not include the pie crust.
Keywords: rhubarb pie, old fashioned rhubarb pie