Seasons and Suppers · by Jennifer Maloney★ 5.0 (23)
Rhubarb Crumble Pie
NUTRITION · PER SERVING65M COOK
CAL 12%·PRO 6%
CARBS 42G68% OF CAL
3G FIBER30G SUGAR9G OTHER
FAT 8G28% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tart rhubarb pie with a light custard filling and buttery crumb topping. Tangy and sweet, it showcases the season's rhubarb beautifully.
dessertamericanbaked good🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 9-inch pie crust (store-bought or homemade, regular size (not deep dish))
- 1 egg white (for brushing pastry bottom before filling (optional))
- 5 cups rhubarb (fresh or frozen, diced)
- 1 large egg
- 1/4 cup all-purpose flour
- 3/4 cup white sugar
- 1 teaspoon vanilla (optional)
- 2 Tablespoon butter (melted and cooled)
- 1/2 cup all-purpose flour
- 1/3 cup white sugar
- 1/4 cup butter (cold)
- Pinch salt (if using unsalted butter)
At a glance
PER SERVING · TIME 65M
CAL 12%·PRO 6%
CARBS 42G68% OF CAL
3G FIBER30G SUGAR9G OTHER
FAT 8G28% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 73mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 271mg
- Calcium
- 73mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 73MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.