Best Rhubarb Crunch Pie Recipes

Rhubarb Sour Cream Crunch Pie image

Provided by Irmgard

Categories Pie

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (10 inch) pie crusts (ready made or from your favourite recipe)
1 egg
1 cup sour cream
1 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups rhubarb, coarsely chopped
1/2 cup rolled oats
1/3 cup brown sugar, packed
1/3 cup all-purpose flour
1/3 cup butter, softened
1 teaspoon orange rind, grated

Steps:

In a bowl, whisk the egg with the sour cream.
Combine the sugar, cornstarch, cinnamon and nutmeg; stir into the egg mixture.
Stir in the rhubarb; spoon into the pie crust.
Topping: In a bowl, combine the rolled oats, sugar and flour; cut in the butter until crumbly.
Stir in the orange rind.
Sprinkle over the rhubarb filling.
Bake in a 400 degree F oven for 15 minutes.
Reduce the heat to 375 degrees F and bake 40 to 50 minutes longer or until the topping is golden brown and the filling is puffed and set.
Serve warm.

Rhubarb Sour Cream Crunch Pie image

Provided by bert2421

Categories Pie

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 pastry for single-crust pie
1 egg
1 cup sour cream
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups coarsely sliced rhubarb (fresh or frozen)
1/2 cup rolled oats
1/3 cup packed brown sugar
1/3 cup flour
1/3 cup butter, softened
1 teaspoon grated lemons or 1 teaspoon orange rind (optional)

Steps:

On a lightly floured surface, roll out pastry& fit into a 10" pie plate.
(Or just use a store bought shell) In a bowl, whisk egg with sour cream.
Combine sugar, cornstarch, cinnamon& nutmeg; stir into egg mixture.
Stir in rhubarb slices and spoon into pastry shell.
Topping: In bowl, mix rolled oats, brown sugar and flour; cut in butter until mixture is crumbly.
Stir in lemon or orange rind.
(I sometimes omit this step).
Sprinkle over rhubarb filling.
Bake at 400 for 15 min.
Reduce heat to 375 and bake for 40 minutes OR until topping is golden brown and filling is puffed and set.
Serve warm with a scoop of vanilla ice cream.

Nutrition Facts : Calories 594.2, Fat 30.1, SaturatedFat 14.5, Cholesterol 79.2, Sodium 274.4, Carbohydrate 76.7, Fiber 2.3, Sugar 45.9, Protein 6.5

Rhubarb Crunch Pie image

Provided by katie in the UP

Categories Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

5 cups sliced fresh rhubarb
3/4 cup sugar
3 tablespoons quick-cooking tapioca
2 teaspoons grated orange peel
1 refrigerated pie crust, softened
1/2 cup flour
1/2 cup sugar
6 tablespoons cold butter

Steps:

Heat oven to 400 degrees.
In a large bowl, mix rhubarb 3/4 cup sugar, tapioca and orange peel; let stand for 15 minutes.
Place pie crust in a 9 inch glass pie plate.
In a small bowl, mix flour and 1/2 cup sugar.
Cut in butter using a pastry blender (or 2 knives) until mixture resembles coarse crumbs.
Spoon rhubarb mixture into crust lined pie plate; sprinkle with topping.
Cover curst edge with strips of foil to prevent excessive browning.
Place foil or cookie sheet on oven rack in lowest position to catch any spills.
Bake 15 minutes. Reduce oven temp to 375 and bake 30 minutes longer.
Remove foil; bake 15 to 20 minutes longer or until browned and bubbly.
Cool 3 hours before serving.